Topped with tender roasted red peppers and a flavorful chimichurri sauce, these cheddar turkey burgers are the perfect summer sandwich.
Pleased to inform you that you can officially stop your search for the perfect summer burger: it’s staring you in the face.
In all its roasted red pep + chimichurri + white cheddar glory.
If there’s one thing we take seriously around here, it’s our burger game. The burger archives definitely don’t lie and this chimichurri-covered turkey gem is joining a well-loved burger hall of fame.
I feel like turkey burgers are in a class of burgers all on their own just because they’re SO different from standard beef burgers. They’re lighter and less greasy, mild in flavor, and are basically a blank canvas for so many fun toppings.
In typical fashion, we’re loading up these bad boys with as many said fun toppings as they’ll hold.
These Turkey Burgers feature…
- Juicy turkey burger patties
- Tender roasted red peppers and crisp lettuce
- White cheddar cheese and a flavorful homemade chimichurri sauce
Making the Turkey Burgers
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Shallot
- Garlic
- Red pepper flakes
- White wine vinegar
- Olive oil
- Parsley
- Cilantro
- Oregano
- Ground turkey
- Panko breadcrumbs
- Egg
- Buns
- Lettuce
- White cheddar cheese
- Roasted red peppers
Can I Use a Different Meat?
Yes, you can! This recipe works great with ground chicken or beef in place of the turkey. Note: if using beef, omit the panko breadcrumbs and egg.
Tips for Perfect Turkey Burgers
- Gently knead burger meat – use a light hand when kneading the burger patty ingredients so as not to overmix the dough and keep the burger juicy once cooked.
- Grill burgers on grill pan or aluminum foil – because there’s not a lot of fat in turkey, the patties tend to stick quite a bit if you grill them directly on the grill grates. Grill the patties on a greased grill pan or a sheet of nonstick aluminum foil to prevent sticking.
- Toast buns – always, ALWAYS toast your buns before assembling burgers! Split buns in half and toast them under a broiler for a minute or two or just throw them straight on the grill.
Recipe Variations
Try these ideas for a different twist on this recipe.
- Use a different cheese – try regular cheddar, fresh mozzarella, pepperjack, provolone, or gouda.
- Top burgers with pesto – skip the chimichurri and drizzle burgers with basil pesto instead.
- Assemble burgers in wrap form – cut the turkey patties in half and assemble in a flour tortilla with ingredients.
Stovetop and Oven Instructions
Don’t have a grill? You can easily convert this recipe to your stovetop or oven.
Stovetop: Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium heat. Once pan is hot, add turkey burgers and sear on both sides until burgers registers 165F. Note: if burgers are browning too fast and are not fully cooked through, transfer to a 375F oven and continue cooking an additional 5-10 minutes.
Oven: Arrange turkey burgers in a single layer on a greased sheet pan. Bake at 400F 20-25 minutes until burgers register 165F.
If you’re looking to seriously level up your burger game, these turkey burgers are exactly how you do that! The combination of the sweet red peppers, tangy chimichurri sauce, and juicy ground turkey patty is absolutely heavenly between a fluffy bun.
Good luck fitting your face around this giant.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More summery burgers to try next!
Roasted Red Pepper Cheddar Turkey Burgers with Chimichurri
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Ingredients
Chimichurri Sauce
- 2 tablespoons minced shallot
- 2 medium cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/2 cup firmly-packed fresh parsley, minced
- 1/4 cup firmly-packed fresh cilantro, minced
- 2 tablespoons firmly-packed fresh oregano, minced
Turkey Burgers
- 1 lb ground turkey
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1 medium clove garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 burger buns, toasted
- 4 medium lettuce leaves
- 4 slices white cheddar cheese
- 1 cup jarred roasted red peppers
Instructions
Chimichurri Sauce
- In a medium bowl, whisk shallot, garlic, red pepper flakes, vinegar, salt, and pepper together. Slowly drizzle in olive oil, whisking constantly until smooth. Mix in parsley, cilantro, and oregano.
- Store chimichurri sauce in refrigerator until ready to use.
Turkey Burgers
- In a large bowl, combine ground turkey, breadcrumbs, egg, garlic, salt, and pepper. Gently knead until just combined and form mixture into 4 patties.
- Preheat an outdoor grill to 375F OR prepare a large nonstick skillet to use indoors on stovetop by greasing well. Grill patties either on a sheet of nonstick aluminum foil or greased grill pan on grill (they tend to stick to the grill grates if you put them on directly) or cook in skillet on stovetop indoors. Grill burgers, flipping once until golden-brown and meat registers 165F (about 8-10 minutes of cooking)
- Assemble burgers by placing a leaf of lettuce on each bun and top with burger, a slice of cheese, roasted red peppers, and a drizzle of chimichurri sauce. Serve immediately and enjoy!
Quay E Wood Jr. and Kat Wood says
I don’t use the cilantro, use dry parsley, and use honey BBQ sauce instead of the chimi sauce, also add a tiny bit of sweet pickle relish. Love using turkey, it’s soooo much better than beef
Sarah says
That sounds amazing! 🙂