I love burgers that ooze cheese when you bite into them, but turkey burgers typically fall apart when you make them with a chunk of cheese in the center. Instead of working against the ingredients, I work with them.

　　

Ingredients

4 servings

　　

For The Turkey Burgers

1 pound ground turkey

　　1/4 cup sharp cheddar, diced small

　　2 teaspoons Worcestershire sauce

　　1/2 teaspoon kosher salt

　　1/2 teaspoon freshly ground black pepper

　　Olive oil spray

　　1/4 cup caramelized onions

　　4 ciabatta rolls or whole wheat buns

　　4 romaine leaves, halved

　　1 avocado, sliced

　　Pickled jalapeño rings (optional)

　　1/4 cup Salsa Ranch Dip

　　

For The Salsa Ranch Dip

1/2 clove garlic, minced

　　3 tablespoons minced fresh chives

　　2 tablespoons minced fresh parsley

　　1/2 teaspoon minced fresh dill

　　1 teaspoon kosher salt

　　1 teaspoon freshly ground black pepper

　　2 cups 0% Greek yogurt

　　1 tablespoon white vinegar

　　1/4 cup salsa

　　

Salsa Ranch Dip

Burgers and Assembly

Step 1

Divide the meat mixture into four portions and roll each into a ball. Place each ball on a large plate and squish it down into a flat patty. Press your thumb into the center to create a little well. This will help the burgers keep their flat shape.

　　

Step 2

Spray the grill with olive oil and heat it to medium heat. Grill the patties on direct heat for 5 minutes, covered and undisturbed. Flip once, cover, and grill for another 4 to 6 minutes, until cooked through.

　　

Step 3

To assemble the burgers, smear the caramelized onions on the bottom half of each roll or bun. Top with romaine and place acooked patty on each. Add avocado slices and jalapeño rings, if using. Smear the top halves of the buns with Salsa Ranch Dip, then place them on the burgers and serve.

　　From Lose Weight by Eating © 2016 by Audrey Johns. Buy the full book from HarperCollins or from Amazon.Reprinted with permission from HarperCollins.