This Cobb turkey burger turns the classic Cobb salad, made with romaine, turkey, bacon, avocado, and blue cheese, into a burger heaped with tempting toppings. Definitely not your ordinary, dry, bland turkey burger.
As Bobby Flay explains, “Cobb salads occupy a delicious middle ground between the decadent (hello, bacon and blue cheese!) and the virtuous (lean turkey, and it is a salad after all).” Here, though, it’s pushed all the way to the decadent edge of the scale when it’s transformed into a burger. Talk about our kinda salad. Originally published July 27, 2009.–Renee Schettler Rossi
Cobb Turkey Burger
- Quick Glance
- 25 M
- 25 M
- Serves 4
IngredientsEmail Grocery List
- To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds.
- Getting the perfect melt is easy to accomplish, I use a basting cover, an inexpensive aluminum dome that short-order cooks use in diners. It looks like the lid of a saute pan, except that it is domed to fit over the burger. A basting cover allows just enough clearance, meaning the cheese doesn’t touch and stick to it cot the cover can still hold in the heat to melt the cheese beautifully.
Recipe Testers Reviews
This Cobb turkey burger is a fantastic change from the regular beef burger. If cooked right, it remains juicy and works well with the romaine lettuce. The dressing is very good with lots of zippy flavors that jazz up the mild turkey, though the recipe makes a bit more dressing than you need.
The “Cobb” motif is represented with crisp bacon, blue cheese, and avocado slices—all welcome additions to turkey, although I did miss the egg part common to most Cobbs. Since there are no fillers or binding agents in the turkey patty, you need to handle it delicately on the grill. A wide metal spatula is very handy here. You also need to judge the cooking time as opposed to relying on the stated time—this is especially true if you’re using a charcoal grill that may have some hotspots. Use a meat thermometer and cook to 160°F.