Turkey Brunch Burger (Printable)
Juicy turkey patty with egg, bacon, and avocado on a toasted brioche bun.
# What You’ll Need:
→ Turkey Patties
01 - 1.1 lbs ground turkey
02 - 1 small onion, finely chopped
03 - 1 garlic clove, minced
04 - 1 tsp Dijon mustard
05 - 1 tsp Worcestershire sauce
06 - 1 tsp salt
07 - 1/2 tsp black pepper
08 - 2 tbsp breadcrumbs
09 - 1 egg
→ Toppings
10 - 4 large eggs
11 - 8 slices bacon
12 - 1 ripe avocado, sliced
13 - 4 slices cheddar cheese
14 - 4 brioche burger buns
15 - 1 tomato, sliced
16 - 4 lettuce leaves
17 - 2 tbsp mayonnaise
18 - 1 tsp hot sauce (optional)
→ Cooking
19 - 2 tbsp olive oil or butter (for frying)
# Steps:
01 - In a large bowl, mix ground turkey, finely chopped onion, minced garlic, Dijon mustard, Worcestershire sauce, salt, black pepper, breadcrumbs, and egg until just blended.
02 - Shape the mixture into four equal-sized patties.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook turkey patties 5 to 6 minutes per side until golden and fully cooked. During the final minute, top each patty with cheddar cheese and cover the pan to melt.
04 - In a separate frying pan, cook bacon slices until crisp. Drain on paper towels.
05 - Wipe out the bacon pan and add remaining oil or butter. Fry eggs sunny-side up or to preference; season with salt and pepper.
06 - Lightly toast brioche burger buns.
07 - Combine mayonnaise and hot sauce if using. Spread evenly on cut sides of buns.
08 - Layer lettuce and tomato on bottom bun, add turkey patty with melted cheese, avocado slices, two bacon strips, and fried egg. Cap with top bun.
09 - Serve immediately while hot.
# Expert Advice:
01 -
- It tastes like a restaurant burger but comes together in under an hour, no special skills needed.
- The turkey stays juicy because of the onion and mustard, not dry and forgettable like some versions I've tried.
- Stacking all those toppings feels indulgent, but the protein content means you'll actually stay full.
02 -
- Don't cook the patties on high heat or they'll brown outside before cooking through; medium heat is your friend.
- If your avocado is slightly underripe, slice it anyway—it'll soften a touch from the warm burger, and it won't turn to brown mush.
- The order of assembly matters: cold lettuce and tomato first insulates the bun, then the hot burger transfers warmth in a controlled way.
03 -
- Shape your patties the night before and refrigerate them—cold patties hold together better on the pan and cook more evenly.
- Toast your buns in the same skillet after cooking the burgers so they pick up that savory, browned flavor from the drippings.