If you’re looking for a delicious meal that feels like a treat but comes together with minimal effort and in under 1/2 an hour, the skillet cheddar turkey burgers from What to Cook When You Don’t Feel Like Cooking by Caroline Chambers are the answer. This recipe takes a humble turkey patty and transforms it into a flavorful, satisfying dish with just a few steps and some extra love from sharp cheddar cheese and a crazy good burger sauce. It’s one of those meals that checks all the boxes for a busy night: easy to make, family-friendly, and brimming with flavor, not too time-intensive.
Why You’ll Love This Recipe
Juicy, not dry – Mayo mixed into the turkey adds just the right amount of fat to keep things tender and moist.
Built-in cheesy goodness – Sharp cheddar melts inside the patty instead of sitting on top, bringing rich, gooey flavor in every bite.
Fast skillet cooking – No grill required; perfect for busy nights or cold weather.
Better-for-you comfort food – Lean turkey + amazing flavor = a balanced dinner that still feels indulgent.
Simple ingredients, big payoff – Nothing fancy, no complicated steps, just delicious results.
Easy yes impressive – It’s perfect as a weeknight dinner but impressive enough to serve guests if you’re entertaining.
Tips for Success
Use ground turkey with some fat, not ultra-lean (avoid 99% lean if possible) – 80-93% lean works best.
Don’t over-mix the meat – Combine just until incorporated to avoid dense burgers.
Press a shallow indent in the center of each patty so they cook flat and don’t puff up.
Preheat your skillet fully – A hot skillet creates that golden, delicious crust.
Let them rest a minute or two before serving – this helps retain juiciness.
Be gentle when flipping – melted cheese inside means a softer patty, so flip carefully with a wide spatula.
What to Cook When You Don’t Feel Like Cooking by Caroline Chambers is a go-to cookbook for those nights when you need dinner on the table fast. The book is filled with smart, practical recipes that don’t skimp on flavor or creativity. Each recipe, like these skillet cheddar turkey burgers, is designed with the busy home cook in mind, making dinnertime easy without compromising on quality or satisfaction. Whether you’re in a cooking rut or just want dependable recipes you can turn to again and again, this book is packed with ideas that make mealtime feel effortless. I got this cookbook from the library to just check it out, but ended up loving it so much and wanting to make so many of the recipes, I bought it for myself, and I’m so glad I did, its a gem.
Customization Ideas
Make it your own depending on what you have on hand:
- Cheese swaps:
– Pepper jack for a spicy kick
– Smoked gouda for depth
– Swiss or provolone for mild melty goodness - Flavor Add-Ins:
– A teaspoon of Dijon mustard
– A splash of Worcestershire
– Finely chopped pickled jalapeños
The next time you’re short on time and energy, give these turkey burgers a try—you might just find a new weeknight favorite.
Skillet cheddar turkey burgers
Ingredients
For the burgers
- 1 pound ground turkey
- 1/2 cup shredded white cheddar cheese
- 1/4 cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 3/4 teaspoon kosher salt
- 4 scallions
For the burger sauce/salad dressing
- 1/2 cup mayonnaise
- 2 tablespoons hot sauce
- kosher salt
- 1 lime
- 1 head iceberg lettuce
- 1 tablespoon neutral oil
- 4 burger buns
- potato chips, for serving optional
- toppings (optional): thinly sliced tomato, thinly sliced red onion
Instructions
- Prep the burgers: Preheat the oven to 375 (this is for warming the burger buns, optional)
- In a large bowl, combine the turkey, cheese, mayonnaise, garlic powder, chili powder and salt.
- Thinly slice the scallions and add them to the turkey mixture. Use your hands to mix well, then divide the meat into four thin patties, about 1/2 inch thick.
- Make the burger sauce/salad dressing: In a small bowl, stir together the mayo, hot sauce, and a pinch of salt. Cut the lime in half and squeeze in the juice; stir to combine. Taste and adjust the seasoning as needed.
- Thinly slice the iceberg and place it in a large serving bowl.
- Cook the burgers; Warm your largest nonstick skillet over medium-high heat. When you flick a drop of water into it and it dances around the pan, it's hot enough. Add the oil to the pan and swirl to coat the pan evenly. Cook as many patties at a time as you can without having them touch, for 4 to 5 minutes per side, until golden brown all over.
- When you flip the burgers, throw the buns on a baking sheet and place them in the oven to warm them up for the final 4 to 5 minutes.
- Spread the burger sauce on both sides of the bun, then add a patty to each, along with your desired toppings, including chips, if you're into that. Throw 1/4 of the burger sauce and a big pinch of salt into the iceberg and toss to dress it. Serve the burgers with the iceberg (and more chips, if you like) alongside.
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