Pioneer Woman BLT Turkey Burgers

Pioneer Woman BLT turkey burgers are juicy turkey patties with chopped bacon, creamy avocado and sriracha mayo that come together in 40 minutes. It's an easy weeknight turkey burger dinner for family night, summer cookouts or casual game day, and it's served with sweet potato fries.

Chop the cooked bacon small and mix it right into the turkey, because that way every bite of the patty tastes smoky. Leave the bacon out and you're left with a plain, lean turkey burger that dries out fast.

Folding bacon straight into the patty means you get the BLT flavor in the meat instead of just on top of it. Toasting the buns in the same skillet before the patties go in also keeps them from getting soggy under the tomato and avocado.

Pioneer Woman BLT Turkey Burgers

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

1132

kcal

Bacon-studded turkey patties brown in a dry skillet until the outside turns golden and the center stays juicy. Spicy sriracha mayo, cool avocado and tomato on a toasted brioche bun round out each burger.

Ingredients

• 12 oz. bacon
  

• 2 tsp. sriracha
  

• 5 tbsp. mayonnaise
  

• 1 20-ounce package frozen sweet potato fries
  

• 1 tbsp. olive oil
  

• 1/2 tsp. chili powder
  

• 1 lb. lean ground turkey
  

• 1/4 c. thinly sliced fresh chives
  

• 1/2 tsp. kosher salt
  

• Black pepper, to taste
  

• 4 brioche buns
  

• 1 avocado, thinly sliced
  

• 1 to 2 beefsteak tomatoes, thinly sliced
  

Directions

• Bake the bacon: Preheat the oven to 400°F, then lay 12 oz. bacon slices in an even layer on a wire rack set on a baking sheet. Bake for 12 to 15 minutes, flipping halfway, until lightly crisp, then let it cool and chop it.
• Make the sriracha mayo: Stir 2 tsp. sriracha and 4 tablespoons mayonnaise together in a small bowl. Set it aside in the fridge while you build everything else.
• Season the fries: Toss the 20-ounce package of frozen sweet potato fries with 1 tbsp. olive oil and 1/2 tsp. chili powder on a baking sheet. Then bake them according to the package directions while you work on the patties.
• Mix the patties: Combine 1 lb. lean ground turkey, the chopped bacon, 1/4 c. thinly sliced chives, 1 tablespoon mayonnaise, 1/2 tsp. kosher salt and black pepper in a large bowl. Then form it into 4 patties about 3/4 inch thick.
• Toast the buns: Heat a large nonstick skillet over medium heat, add the 4 brioche buns cut-side down and toast for 2 to 3 minutes until lightly golden. Then carefully wipe the pan clean so the patties cook in a dry pan.
• Cook the burgers: Add the patties to the dry pan and cook for 5 minutes until browned on the bottom. Flip them, loosely cover the pan and cook another 4 to 5 minutes, until the center is no longer pink.
• Build and serve: Put a piece of lettuce on each bottom bun, then add a turkey burger, tomato slices from 1 to 2 beefsteak tomatoes and thin slices of 1 avocado. Spoon on the sriracha mayo, set the top buns in place and serve with the sweet potato fries.

Tools for this recipe

• Nordic Ware half sheet pan, OXO silicone spatula set, Pyrex 3-piece glass mixing bowl set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use ground chicken instead of ground turkey?

Yes, ground chicken works the same way and cooks in about the same time. Since it's also lean, the bacon and mayo in the mix are what keep the patties moist.

How do I store leftover turkey burgers?

Keep the cooked patties in an airtight container in the fridge for up to 3 days. Store the toppings and sriracha mayo separately so the buns don't go soggy.

Can I make the patties ahead of time?

You can mix and shape the patties up to a day ahead and keep them covered in the fridge. Bake the bacon ahead too, so dinner only needs the skillet and the fries.

What if I don't have a nonstick skillet?

A cast iron skillet or a heavy stainless pan works too. Add a light film of oil first, since turkey is lean and tends to stick to bare metal.

What's the most common mistake with turkey burgers?

Cooking them too long is the big one, because lean turkey dries out quickly. Pull them as soon as the center is no longer pink, and keep the patties no thicker than 3/4 inch so they cook through evenly.