Turkey Smashburgers

Prepare the Turkey: Gently divide the 1 pound of ground turkey into 8 equal balls. Avoid overworking the meat, as this can lead to tough burgers.

Preheat Griddle: Heat the griddle over high heat.

Toast Buns: Lighty toast the buns until golden brown, about 1 minute. You can do this on the grill grates or on the griddle. If toasting them on the griddle, add a little butter to the buns first. Set aside.

Add Turkey: You may have to cook the burger in batches of 2 or 4 patties, and that’s just fine. Add 1 tablespoon of oil to the griddle. Place the turkey balls on the hot surface, ensuring there’s enough space between them for smashing.

Smash & Season: Place a piece of parchment paper over a turkey ball and use a sturdy spatula or burger press to smash it down flat into a super thin patty. Repeat with the remaining turkey balls. Season generously with salt and pepper. Optionally, you can add thinly sliced raw onions to the top of the patties before smashing for added flavor.

Cook & Flip: Cook the patties for about 2 minutes, until the edges are crispy and see the patty cooking through. At that point, flip the patties.

Add Cheese: Immediately after flipping, place a slice of American cheese on top of each patty. Cook for another 1-2 minutes, or until the cheese is melted and bubbly.

For the Classic Smashburger: Spread burger sauce on both the top and bottom toasted buns. Layer the bottom bun with lettuce, pickles, and white onion. Stack two cheesy turkey patties on top.

For the Sweet Heat Smashburger: Spread burger sauce on both the top and bottom toasted buns. Layer the bottom bun with lettuce. Stack two cheesy turkey patties (with the cooked onions if you added them). Top with caramelized onions and pickled jalapeños.