Korean Gochujang Turkey Avocado Burgers
Lean ground turkey patties mixed with panko, Gouda, and mayo, pan-seared until browned and 160 degrees internal temperature. Served on toasted buttered buns with spicy gochujang mayo, avocado pickles, Swedish cucumber pickles, and pickled red onion for bright, layered flavors.
Ingredients
- ½ pound ground turkey, 93% lean or fattier
- ½ cup panko bread crumbs
- 1 ounce Gouda or Monterey Jack cheese, shreddedcheddar1:1adds dairy
similar melting cheese
- ⅛ cup mayonnaise
- salt
- pepper
- 1 tablespoon vegetable oil
- 2 count hamburger buns, toasted and buttered
- pickled red onion
- avocado picklessliced fresh avocado1:1
removes pickled quality
- Swedish quick cucumber pickles
- ¼ cup mayonnaise
- 1 teaspoon gochujang, Korean chili paste
- fine sea salt, to taste(optional)
- ground black pepper, to taste(optional)
- ½ teaspoon lime juice or lemon juice
Instructions
- 1
Combine gochujang, mayonnaise, lime or lemon juice, and fine sea salt in bowl to make gochujang mayo.
- 2
Combine ground turkey, panko bread crumbs, shredded cheese, mayonnaise, salt, and pepper in bowl.
- 3
Using hands, pat mixture into four patties approximately 3/4-inch thick and 4 inches in diameter.
- 4
Season patties with salt and pepper.
- 5
Place vegetable oil in 12-inch nonstick skillet and set aside.
- 6
Transfer patties directly to cold skillet.
- 7
Heat skillet over medium heat.
- 8
When patties start to sizzle, cover skillet and cook until well-browned on bottom, about 2.5 minutes. If not browned, increase heat.
- 9
Flip patties carefully, cover, and continue cooking until second side is well browned and internal temperature registers 160 degrees, 2.5 to 3 minutes longer.
- 10
Transfer burgers to plate and let rest for 5 minutes.
- 11
Toast buns with olive oil under broiler.
- 12
Spread gochujang mayo on bottom bun.
- 13
Layer avocado pickles and cucumber on sauce.
- 14
Add turkey patty.
- 15
Top patty with pickled red onion.
- 16
Drizzle with additional gochujang mayo.
- 17
Cover with top bun and press gently.
- 18
Serve immediately.
Tips
Do not overwork turkey mixture to avoid dense, tough patties.
Use cold skillet to develop better crust on burgers.
Internal temperature of 160 degrees ensures food safety for poultry.
Resting period allows juices to redistribute for juicier burgers.
Good to Know
Gochujang mayo keeps refrigerated up to 1 week. Cooked turkey burgers do not store well; assemble fresh.
Prepare gochujang mayo up to 2 days ahead. Form patties, cover, and refrigerate up to 4 hours before cooking.
Serve immediately after assembly while bun is warm and burger retains heat.
Common Mistakes
Do not skip the 5-minute rest period to avoid dry burgers.
Do not cook over high heat from start to avoid burnt exterior and undercooked interior.
Do not overfill burger to avoid structural collapse when eating.
Substitutions
Gluten-Free Swaps
General Alternatives
removes pickled quality