Juicy turkey burgers piled high with quick garlic pickles and dill Havarti – trust me, you’ll definitely want to make these a few times this summer!
When we go out for burgers, one of my favorite things to order is a giant beefy burger loaded with dill Havarti cheese, fried pickles, and ranch dressing. They’re delicious, but they always leave me feeling kind of sick. They’re just too rich. I’ve been waiting for months to pull the grill out and make my own take on a dill Havarti burger. Grill season is finally here and this is what I came up with – and it’s even tastier than the original!
I’m not normally a big fan of turkey burgers, but for some reason I just knew that turkey was the way to go with these. To prevent the burgers from being too dry, I chose to use 93% lean meat (instead of 99%) and I mixed it with some shredded zucchini. The zucchini adds moisture to the meat, and I’ve also found that if you season the zucchini instead of the meat, you don’t have to work it as much (overworking the meat makes it tough). Plus it stretches the meat and really bulks the burgers up – quarter pound burgers are kind of small, but these were nice and big. I could barely finish mine! (I’ve written about this trick before when I shared my beef and zucchini burgers.)
Instead of topping the turkey burgers with greasy fried pickles, I made quick garlic pickles. The cucumbers soak up a surprising amount of flavor in just a half hour. They also stay nice and crispy, so they add some bite to your burger. I also toast the buns for even more crunch.
These are definitely the best turkey burgers I’ve ever eaten. I love their light, fresh flavor! They’re definitely a recipe to make again and again this summer.