Ingredients:

  • 5 lbs Ground Turkey (93% lean recommended)
  • 1/4 cup Panko Breadcrumbs
  • 2 Tbsp Whole Milk or Heavy Cream
  • 1 Large Egg, lightly beaten
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 4 oz Sharp Cheddar or Monterey Jack Cheese, cut into 4 equal thick cubes
  • 1/2 cup Mayonnaise (full-fat)
  • 2 Tbsp Ketchup
  • 1 tsp Dijon Mustard
  • 1 Tbsp Pickle Relish (drained thoroughly)
  • Pinch Smoked Paprika (optional, for extra smoke)
  • 4 Brioche Buns or Sesame Seed Buns, toasted
  • Lettuce, Tomato, Onion (As desired)

Instructions:

  1. Prepare the Cheese: Cut the cheese block into four uniform cubes. Place these cubes on a small plate or parchment paper and freeze them for at least 15 minutes while preparing the meat mixture. This is crucial for sealing.
  2. Combine Wet Ingredients & Binders: In a large mixing bowl, lightly whisk the egg, milk, Worcestershire sauce, salt, pepper, smoked paprika, garlic, and onion powder.
  3. Add Turkey: Add the ground turkey and Panko breadcrumbs to the bowl.
  4. Mix Gently: Using your hands, mix the ingredients just until combined. Warning: Overmixing the turkey will result in tough, rubbery burgers.
  5. Divide and Shape: Divide the mixture into 4 equal portions (approx. 6 oz each).
  6. Create the Pocket: Take one portion and divide it in half. Flatten each half into a thin, large disk (about 4 inches wide).
  7. Stuff and Seal: Place one chilled cheese cube in the centre of the first disk. Top with the second disk. Gently press and pinch the edges of the patty together meticulously, ensuring the cheese is completely encased. Smooth the surface.
  8. Chill: Place the four sealed patties on a tray lined with parchment paper. Refrigerate for a minimum of 30 minutes. Chilling helps them hold their shape and prevents blowouts during cooking.
  9. Mix the Sauce: While the patties chill, whisk together the mayonnaise, ketchup, Dijon mustard, pickle relish, and optional smoked paprika in a small bowl. Cover and refrigerate.
  10. Preheat: Preheat your grill or cast iron skillet to medium-high heat. Lightly oil the cooking surface.
  11. Toast Buns (Optional): Lightly butter and toast the insides of the buns until golden brown, then set aside.
  12. Cook the Burgers: Place the chilled patties on the hot surface. Do not press down on them! Cook for 6–8 minutes per side, depending on thickness.
  13. Check Internal Temperature: Cook until the internal temperature reaches 165°F (74°C). The cheese should be molten.
  14. Rest: Remove the burgers and let them rest on a cutting board for 3–4 minutes before serving.
  15. Assemble: Spread a generous amount of Secret Smoked Aioli on the top and bottom bun. Add the burger patty, followed by your preferred garnishes (lettuce, tomato, onion). Serve immediately.