Nobody wipes grease from their chin, with a satisfied grin on their face, uttering “that’s one hell of a turkey burger” . . . until now. The reputation of turkey burgers is lackluster, they are known for being dry and tasteless. We will restore your faith in turkey burgers once again. This burger has earthy seasonings, a smashed patty covered with melty cheese, toppings of bright red onions and tart pickles, all snuggled in a mayo-toasted brioche bun. The apple slaw is a fresh, crisp sidekick eliminating your yearning for fries. Rock out this smash burger and slaw in less than 15 minutes. Together we can rebrand the turkey burger.
Satisfy your sweet tooth with this easy-to-make recipe for White Cheddar Turkey Smash Burger with Apple Slaw.
1. Info for White Cheddar Turkey Smash Burger with Apple Slaw
- Cook Time: 15 min
- Total Time: 15 min
- Servings: 4
- Calories: 703.87 kcal
2. Ingredients for White Cheddar Turkey Smash Burger with Apple Slaw
- 1 pound ground turkey
- 2 celery stalks (rinse it!)
- ½ head cabbage (we used savoy)
- 1 apple (we used Granny Smith)
- 4 slices provolone cheese
- 2 tablespoons mustard
- ¼ cup pickle juice (right from the jar)
- 4 brioche buns
- 8 tablespoons mayo (we love Sir Kensington’s, it’s the poshest!)
- red onion slices, to top burgers
- pickles, to top burgers
- olive oil
- equipment: large pan, mortar and pestle (if you don’t have a mortar and pestle, check out the hot tip below), large bowl for slaw, box grater, sheet pan for brioche buns
- Preheat your oven to 425 degrees.
- Get your large pan warming over medium heat. Drizzle a bit of olive oil in the pan.
- Add the coriander and fennel to your mortar and pestle, grind well. In a medium bowl, combine your freshly ground spices, pinch of salt, and a few cranks of pepper. Add the ground turkey to the bowl. Using your hands, mix the turkey, distributing the spices throughout. Divide the turkey into 4 racquetball sized patties. Add another drizzle of olive oil to the pan. Grab two spatulas. Drizzle olive oil onto the back of one. Now, using both spatulas, smash your burgers down one at a time so they flatten out. Cook for about 6 minutes on the first side.
- As the burgers are cooking, let’s work on the slaw. First, cut off the rough ends of the celery. Then cut in half lengthwise, and then chop into small pieces, and add to your large bowl. Next, cut your cabbage in half and remove the core. Shave the cabbage nice and thin with your knife and add to the bowl. Now grab your apple and grate it on the coarsest side of your box grater, save out the core. Add the apple to your bowl. Mix the slaw well.
- Once the burgers have been cooking for about 6 minutes, it’s time to flip them. Once flipped, place your cheese slices on your burgers and cook for about 2 more minutes so the cheese melts and the burger is cooked through (You can cut into it to check doneness, if there’s no pink you’re done!.
- Back to the slaw! To the bowl, add a drizzle of olive oil, a sprinkle of salt, mustard, and pickle juice. Mix the slaw really well.
- Grab your brioche buns and halve then. Smear a tablespoon of mayo on cut-side of each half. Place the buns, may side up, on the sheet pan. Place in the oven for about 2 minutes to toast the buns, then remove from oven.
- Grab a plate, it’s time to eat! Add a heaping pile of slaw to your plate. Place your bottom bun on the plate, add your burger, top with red onion and pickles, add your top bun. Indulge!