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Dinner recipe · from the recipe book

Classic Turkey Burgers with Quick Dill Pickles

Juicy, onion-seasoned turkey patties with a golden sear, tangy crisp dill pickle chips and sharp yellow mustard on toasted bread.

Classic Turkey Burgers with Quick Dill Pickles

Ingredients

  • 1¼ lb560 gGround turkey, 93% lean
  • ½ medium60 gYellow onionfinely grated
  • 1¾ tsp10 gWorcestershire sauce
  • 1 tsp3 gGarlic powder
  • ½ tsp1 gBlack pepper
  • ¾ tsp4 gSaltdivided
  • 2¼ tsp10 gCanola oil
  • 2 cups sliced200 gCucumberthinly sliced into rounds
  • ⅓ cup80 gApple cider vinegar
  • ¼ cup60 gWater
  • 2 tsp8 gGranulated sugar
  • ½ cup sprigs5 gFresh dillchopped
  • 8 slices256 gWhole-wheat bread8 slices, standing in for buns
  • 2½ tbsp40 gYellow mustard
  • 1¼ cups chopped60 gRomaine lettuceleaves separated
  • ¾ cup chopped150 gTomatoessliced

Steps

  1. Make the quick pickles first: stir the cider vinegar, water, sugar and half of the salt in a bowl until dissolved, add the cucumber and dill, and let stand at least 20 minutes while you make the burgers.
  2. In a large bowl, gently mix the ground turkey with the grated onion, the Worcestershire sauce, the garlic powder, the black pepper and the remaining half of the salt.
  3. Shape the turkey mixture into 4 patties about 3/4 inch thick and press a shallow dimple in the center of each.
  4. Heat the canola oil in a large skillet over medium heat and cook the patties 5 to 6 minutes per side, until browned and 165°F (74°C) in the center. Move them to a plate.
  5. Wipe the skillet and toast the bread slices in it until golden, about 1 minute per side.
  6. Drain the pickles. Spread the mustard on the toasted bread, then layer the romaine, a turkey patty, the tomato and the pickles, and top with the second slice.

Check labels: Dairy-free when you buy whole-wheat bread made without milk.

Contains: Fish, Gluten. Some brands contain milk, egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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