Turkey Parm Smashburgers
I love a good burger. It may be my desert island food, in no small part because there are so many different ways to make one, so it’s impossible to get bored. Which is a good thing, because as I’m now the parent of a 13 year old six foot tall eating machine who requests burgers and/or pizza for dinner every night by placing (begging) his order the night before, I’ve been coming up with variations on the most obvious burger formula. So when the Turkey Farmers of Canada asked if I’d come up with a recipe using Canadian turkey, it was an easy (and delicious) challenge, and of course I like to support our Canadian farmers whenever I can.
These are a play on the classic chicken parm, made with ground turkey – an easy, convenient, versatile everyday protein that has great flavour and juiciness – essential elements of a good burger. A smashburger is one that has been pressed down into a thin patty in a hot skillet, which mimics a thin cutlet while providing more surface area for browned bits and crispy edges. You could, if you like, dredge the patty in Panko or dry breadcrumbs before you cook it, but I prefer to have the flavour of the turkey come through by allowing the meat itself to brown in the hot pan.
A cast iron skillet is my best friend when it comes to making burgers, indoors or out – it can get good and hot, and transmits the heat well to develop a nice crust, and if you’re camping or even using the barbecue, it can go directly on the grill or over an open fire. As for the patties themselves, you don’t need to add anything at all to ground turkey to make burgers – no breadcrumbs, eggs or other fillers or binders – all you need is some salt to boost flavour and some oil for the pan. It truly is the quickest, simplest dinner to put on the table, and can be switched up in so many ways – sometimes I make turkey burgers with crumbled feta and chopped sautéed greens (I always have a ton of spinach in the garden over the summer), shape the patty around a mini babybel for cheese-stuffed burgers, blend ground turkey with turkey sausage or sprinkle it with dry barbecue rub before putting it in the pan. And last year we all got hooked on turkey sloppy Joe sliders made with pan buns, which are so perfect for feeding a crowd, particularly when they’re standing/reclining on the patio/or otherwise not seated at the table. If you’re looking for more inspiration, Think Turkey has a great collection of recipes to keep you inspired through the summer.
Turkey Parm Smashburgers
AuthorJulieDivide the turkey into 4-6 pieces and roughly press into patties, without being particularly careful about shaping them—a rough edge will create more crispy bits.
Heat a large, heavy skillet or griddle until it’s very hot, add a drizzle of oil and cook the patties, pressing down on them with a spatula or potato masher to flatten to slightly larger than the buns you plan to use—because it’s so lean, there will be little shrinkage. Sprinkle with salt and pepper as you cook the burgers for 4-5 minutes, until they’ve developed a nice bottom crust.
Flip (use a thin spatula) and cook for a few minutes on the other side. Spoon some tomato sauce overtop, place a piece of provolone on the sauce, and sprinkle with Parmesan. Cover and cook for another minute, or until the cheese melts—alternatively, put all the patties onto a foil or parchment-lined baking sheet and slide into a hot oven for a few minutes to melt the cheese. (This is useful if you already have the oven on for fries.) Serve on soft buns, with mayo and lettuce if you like. Serves 4-6.
Ingredients
You may want to edit the recipe as it says 14-1/2 cup Parmesan….
Ha – sorry! missing a / – should be 1/4-1/2 cup parmesan…
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Juicy turkey patties, crispy parmesan crust, and all that melty goodness—these Turkey Parm Smash burgers are next-level! Pair them with a glass of Dom Pérignon, and you’ve got the ultimate gourmet comfort meal.
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Turkey parm smashburgers sound like next-level comfort food—crispy edges, melty provolone, and that tomato sauce topping? Absolute burger bliss.
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Heat a large, heavy skillet or griddle until it’s very hot, add a drizzle of oil and cook the patties, pressing down on them with a spatula or potato masher to flatten to slightly larger than the buns you plan to use—because it’s so lean, there will be little shrinkage slide down free.
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Really enjoyed this creative take on turkey smashburgers — combining classic chicken/turkey parm flavors with a smashburger technique is such a smart twist. It’s a great example of how a simple method change can completely transform texture and flavor, especially with lean meats like turkey.
I also like how this approach solves the usual “dry turkey burger” problem by focusing on proper searing and layering flavors instead of relying on heavy sauces alone. That balance between crispy edges, juicy interior, and cheesy parm-style richness really makes it stand out.
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Fantastic recipe! The Turkey Parm Smashburgers look flavorful, easy to make, and perfect for a quick homemade dinner. Thanks for sharing such a creative and tasty idea.
I love the idea of using a cast iron skillet to get those crispy edges on turkey—it’s usually so hard to keep ground turkey juicy, but the smash method sounds like the perfect fix. Also, thanks for the tip about skipping the binders; keeping it simple with just salt and oil is a game changer for a quick weeknight dinner!
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What a creative twist on a classic smashburger – turkey parm sounds like such a smart way to switch things up without sacrificing flavor. I bet the
Thanks for sharing this thoughtful overview of Turkey Parm Smashburgers – Dinner With Julie. It gave me a few useful ideas to explore.
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Such a clever twist using turkey instead of beef, and I love that the parmesan gets all crispy on the edges. This looks like
These turkey parm smashburgers look like such a clever twist on two classics. I love that they feel a little lighter than a beef version but still pack in all that melty, savory flavor.
I love this twist on a classic burger! Turning turkey Parmesan into a smashburger is such a fun idea, and the crispy edges with melted cheese sound especially delicious. This would definitely be a fun weeknight dinner to try.
That turkey parm twist on a smashburger
Thanks for sharing this thoughtful overview of Turkey Parm Smashburgers – Dinner With Julie. It gave me a few useful ideas to explore.
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What a brilliant combo—smashburger texture with all those cozy parm flavors sounds like
Love the turkey twist! The smash technique with provolone and tomato sauce sounds like a weeknight win. Trying this soon.
What a clever twist on a classic—using smashburger method for turkey parm is such a fun idea. The crispy edges look incredible; I’ll definitely be trying this
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