Cheddar Apple Turkey Burgers with Tangy Mustard Slaw

Why You’ll Love This Recipe

• Juicy and flavorful turkey burgers, thanks to grated apple and cheddar mixed right into the patties.
• A cozy balance of savory, sweet, and tangy with every bite: turkey, sharp cheese, apple, and zippy mustard slaw.
• Simple, familiar ingredients and straightforward steps that fit into a busy weeknight.
• Easy to customize: make it lighter, spicier, or bun-free with a few small tweaks.

Grocery List

• Produce: 2 medium sweet-tart apples, 1 small green cabbage (or bag of pre-shredded), 1 medium carrot, 1 small garlic clove (optional), fresh herbs for garnish (chives or parsley, optional).
• Dairy: Sharp cheddar cheese (block for grating and/or pre-sliced), butter for toasting buns (optional), mayonnaise.
• Pantry: Ground turkey, plain breadcrumbs, Dijon mustard, apple cider vinegar, honey, Worcestershire sauce, burger buns, kosher salt, black pepper, garlic powder, onion powder, cooking oil (olive or neutral), grainy mustard (optional), pickles (optional).

Full Ingredients

For the Cheddar–Apple Turkey Patties

• 1 1/4 lb (570 g) ground turkey, about 93% lean
• 1 medium sweet-tart apple (such as Honeycrisp, Pink Lady, or Fuji), peeled if desired, coarsely grated (about 1 cup lightly packed)
• 1 cup (4 oz / 115 g) sharp cheddar cheese, coarsely grated
• 1/3 cup plain dried breadcrumbs
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp kosher salt (use 3/4 tsp if using fine salt)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1–2 tbsp olive oil or neutral oil, for cooking

For the Tangy Mustard Slaw

• 3 cups finely shredded green cabbage (about 8 oz, or use pre-shredded coleslaw mix)
• 1 medium carrot, peeled and coarsely shredded
• 3 tbsp mayonnaise
• 2 tbsp apple cider vinegar
• 1 1/2 tbsp Dijon mustard
• 2 tsp honey (or maple syrup)
• 1/4 tsp celery seed (optional but delicious)
• 1/4 tsp kosher salt, plus more to taste
• 1/8 tsp freshly ground black pepper, plus more to taste

For Serving

• 4 burger buns (brioche, potato, or whole-wheat), split
• 1–2 tbsp butter, softened (for toasting buns; optional)
• 4 thin slices sharp cheddar (optional extra cheesy topping)
• 1 small sweet-tart apple, cored and very thinly sliced for topping (optional but lovely)
• Additional Dijon or grainy mustard, for spreading
• Pickles, for serving (optional)

Step-by-Step Instructions

Step 1: Prep the vegetables and cheese

Start by getting all your prep work out of the way. Core the apples. For the apple that will go into the patties, coarsely grate it on the large holes of a box grater. If it seems very juicy, pick up small handfuls and gently squeeze over the sink once or twice to remove just a little excess liquid, but do not wring it completely dry; you want some moisture for a juicy burger.

Grate the sharp cheddar on the large holes of the box grater as well. Measure out 1 cup for the patties and set aside. If you are using extra cheddar slices for topping, cut 4 slices and keep them chilled. Shred the cabbage finely with a sharp knife or mandoline if you are not using a pre-shredded mix. Peel and grate the carrot.

Step 2: Make the tangy mustard slaw

In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed (if using), salt, and pepper until smooth and creamy. Taste the dressing; it should be tangy, slightly sweet, and well-seasoned. Adjust with a pinch more salt, pepper, or honey if needed.

Add the shredded cabbage and grated carrot to the bowl. Toss well with tongs or clean hands until every strand is coated. The slaw will look a bit thick at first but will soften and release some moisture as it sits. Cover and refrigerate while you make the burgers, giving the flavors time to meld.

Step 3: Mix the cheddar–apple turkey burger mixture

In a large mixing bowl, combine the ground turkey, grated apple, grated cheddar, breadcrumbs, Dijon mustard, Worcestershire sauce, kosher salt, black pepper, garlic powder, and onion powder. Using clean hands or a fork, gently mix until everything is evenly distributed. Try not to overwork the mixture; mixing just until combined helps keep the burgers tender instead of dense.

If the mixture feels very wet and sticky, sprinkle in an additional 1–2 tablespoons of breadcrumbs and gently work them in. The mixture should hold together when you form a ball in your hand but still feel soft and moist.

Step 4: Shape and chill the patties

Divide the turkey mixture into 4 equal portions (about 6 oz / 170 g each). Gently shape each portion into a patty about 3/4 inch thick and slightly wider than your buns, as they will shrink a bit when cooked. With your thumb, press a shallow indentation into the center of each patty; this helps them cook evenly and reduces doming in the middle.

Place the patties on a plate or small tray, cover loosely with plastic wrap, and refrigerate for 10–15 minutes. This short chill helps the patties firm up so they are easier to handle and less likely to fall apart in the pan or on the grill.

Step 5: Cook the turkey burgers

Heat a large skillet (cast iron works especially well) over medium-high heat. Add 1–2 tablespoons of oil and swirl to coat the bottom. When the oil is hot and shimmering, add the patties, indentation side up, leaving a little space between each one.

Cook for 5–7 minutes on the first side, without moving them too much, until deeply browned and nicely seared. Flip carefully with a spatula and cook for another 5–7 minutes, until the patties are cooked through and an instant-read thermometer inserted into the center of each burger registers 165°F (74°C).

If you are adding extra slices of cheddar on top, lay a slice on each patty during the last 1–2 minutes of cooking and cover the pan with a lid to help the cheese melt. Remove the burgers to a clean plate and let them rest for 3–4 minutes to allow the juices to settle.

Step 6: Toast the buns and assemble

While the burgers rest, toast the buns. Wipe out the skillet if necessary and place it back over medium heat. Lightly butter the cut sides of the buns and place them cut side down in the pan. Toast for 1–2 minutes, until golden and crisp around the edges.

To assemble, spread the bottom buns with a thin layer of Dijon or grainy mustard (or mayo, if you prefer). Place a warm cheddar–apple turkey burger on each bottom bun. Top generously with a mound of tangy mustard slaw, letting it spill over the sides a bit for a cozy look. Add a few very thin apple slices on top for extra crunch and sweetness, if you like. Cap with the top buns. Serve immediately with any remaining slaw and pickles on the side.

Pro Tips

• Do not overwork the meat. Mix the turkey just until the ingredients are combined to keep the burgers tender; overmixing can make them tough.
• Control apple moisture. Gently squeezing the grated apple prevents the mixture from becoming too wet while still keeping the patties juicy.
• Use a thermometer. Turkey must be fully cooked for safety. Aim for an internal temperature of 165°F (74°C), checked in the center of the thickest burger.
• Chill before cooking. That quick chill time helps the patties hold their shape, especially important because the apple and cheddar add extra moisture.
• Serve the slaw fresh. The slaw is best within a couple of hours of making, while the cabbage still has a crisp bite and the mustard flavor is bright.

Variations

• Spicy cheddar–apple turkey burgers: Add 1 finely minced jalapeño (seeded for less heat) to the burger mixture and a pinch of red pepper flakes to the slaw dressing. You can also use a sharp pepper jack cheese instead of cheddar.
• Apple–gouda chicken burgers: Swap the ground turkey for ground chicken and the cheddar for smoked gouda. The light smokiness pairs beautifully with the sweet apple and mustardy slaw.
• Bun-less or low-carb option: Skip the buns and serve the patties over a bed of the mustard slaw, with extra thin apple slices and a drizzle of Dijon on top.

Storage & Make-Ahead

Uncooked burger patties can be shaped and stored, tightly covered, in the refrigerator for up to 24 hours before cooking. For longer storage, freeze the raw patties on a parchment-lined baking sheet until firm, then transfer to an airtight container or freezer bag, separating with parchment. They will keep in the freezer for up to 2 months; thaw overnight in the refrigerator before cooking.

Cooked turkey burgers can be refrigerated in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of water, or in the microwave at 50 percent power until warmed through.

The mustard slaw is best within 24 hours. Store it in an airtight container in the refrigerator. It will soften as it sits, but the flavor will remain bright; toss and adjust seasoning with a pinch of salt or splash of vinegar before serving leftovers. Toast buns just before serving for the best texture.

Nutrition (per serving)

Approximate values for 1 burger with bun and a generous portion of slaw: about 650 calories; 38 g protein; 35 g fat; 43 g carbohydrates; 4 g fiber; 11 g sugars; 1,150 mg sodium. These numbers will vary based on the exact brands of ingredients, type of bun, and how much slaw and condiments you use.