My Grandson’s Favorite Messy Burger
My grandson Leo loves these burgers. He calls them “cheesy firecrackers.” The first time we made them, he flipped one and cheese dripped everywhere. It made a huge sizzle on the grill. I still laugh at that.
Why does this matter? Cooking together makes the best memories. The mess is part of the fun. Do you have a favorite messy food to make with someone?
Why This Recipe Works
The turkey stays juicy because of the egg and cheese. The hot sauce adds a nice kick. It does not make it too spicy. It just makes it taste alive.
The grilled squash is the perfect side. It gets sweet and a little smoky. *Fun fact: Zucchini and yellow squash are actually fruits! We treat them like vegetables, but they are fruits.* Doesn’t that smell amazing on the grill?
The Secret is in the Sauce
Do not skip the special sauce. It is so easy. You just stir a few things in a bowl. The mix of mayo, ketchup, and Cholula is magic.
It ties the whole burger together. Why this matters? A good sauce can turn simple food into a celebration. It is like a flavor hug for your burger. What is your favorite burger topping? Is it pickles, onions, or something else?
Grilling Without Worry
I know grilling can seem scary. The key is to get everything ready first. Put your patties, squash, and buns all on one tray. Then walk to the grill. You will not have to run back inside.
Do not fear the cheese drips. They will smoke and sizzle. It is okay. It will burn off later. Your burgers will be just fine. Trust me.
Building Your Perfect Bite
Use soft potato buns if you can. Toast them lightly on the grill. Then start layering. Sauce, lettuce, a patty, more sauce, then the avocado. The cool avocado is so good with the warm, cheesy burger.
Take a big bite. All the flavors will dance together. It is a happy mouthful. Do you like a single or a double patty on your burger? I always go for double.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Egg | 1 | For the burgers |
| Ground turkey | 1 pound | For the burgers |
| Sharp Cheddar cheese, shredded | 4 ounces (about 1 cup) | For the burgers |
| Scallions (white & light green parts), thinly sliced | 4 (about 1/4 cup) | For the burgers |
| Cholula or other Mexican hot sauce | 2 tbsp | For the burgers |
| Kosher salt | 1 tsp | For the burgers |
| Garlic powder | 1 tsp | For the burgers |
| Summer squash (e.g., zucchini & yellow squash) | 4 or 5 | For the squash |
| Olive oil | 2 tbsp | For the squash |
| Salt | 3/4 tsp | For the squash, plus more for sprinkling |
| Garlic powder | 1/4 tsp | For the squash |
| Mayonnaise | 1/4 cup | For the Cholula sauce |
| Ketchup | 2 tbsp | For the Cholula sauce |
| Cholula | 2 tbsp | For the Cholula sauce |
| Garlic powder | 1/2 tsp | For the Cholula sauce |
| Salt | Pinch | For the Cholula sauce |
| Burger buns | 2 to 4 | To assemble, preferably potato buns |
| Cooking spray | As needed | To assemble |
| Butter lettuce leaves | 4 to 8 | To assemble |
| Avocado, sliced | 1 | To assemble |
My Zesty Summer Grill Night
Summer evenings are for sizzling grills and easy meals. This one is a favorite of mine. It mixes a little kick with cool, creamy avocado. Doesn’t that sound wonderful? I love how the cheese melts right into the turkey. It keeps everything so juicy. Let’s get our hands messy and make some memories.
- Step 1: Mix your burger ingredients in a large bowl. Use your hands to combine them gently. Don’t squeeze the meat too hard. Just fold it until everything is friendly. A little mess is part of the fun.
- Step 2: Shape the mix into four patties. Make them a bit wider than your buns. They will shrink a little on the grill. Place them on a parchment-lined sheet. Pop them in the fridge for 10 minutes. This helps them hold their shape. (My hard-learned tip: cold patties stick less on the grill!).
- Step 3: Cut your squash into spears. Toss them in a bowl with oil and salt. Now make the special sauce. Just stir mayo, ketchup, Cholula, garlic powder, and a pinch of salt together. Taste it! Isn’t that flavor amazing? Do you prefer your sauce more spicy or more creamy? Share below!
- Step 4: Heat your grill to 400°F. Take your tray outside. Spray your burger tops and place them down. Add the squash spears right beside them. Close the lid and let it work for 4 minutes. The smell will make your stomach rumble.
- Step 5: Flip the burgers and squash. Cook for 4 more minutes. Don’t worry about drips and smoke. It just means flavor! Pull everything off. Grill your buns for just 30 seconds a side. You want them warm and toasty, not tough.
- Step 6: Time to build your masterpiece. Sauce the bun, add lettuce, a patty, more sauce, avocado, and the top bun. Serve with those lovely charred squash spears. Dig in while it’s all warm and happy.
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 2-4 servings
Category: Dinner, Grilling
Three Tasty Twists to Try
This recipe is like a good friend. It’s happy to change its outfit! Here are three fun ways to mix it up for your next cookout. I love playing with flavors like this.
- The Picnic Packer: Skip the buns! Form the mix into smaller meatballs. Grill them and serve with the sauce for dipping. Perfect for a party plate.
- The Pepper Jack Swap: Use pepper Jack cheese instead of cheddar. It adds a lovely, melty heat. Maybe add a jalapeño slice on top too.
- The Garden Party: Swap the turkey for a can of black beans, mashed. Use an extra egg to bind it. A delicious veggie burger is born!
Which one would you try first? Comment below!
How to Serve Your Masterpiece
This burger is a full meal with the squash. But sometimes you want a little extra. A simple corn on the cob, grilled right beside the squash, is perfect. Or a crisp, cool coleslaw balances the spice nicely. For drinks, a chilled lemonade with mint is my go-to. For the grown-ups, a light lager beer works wonderfully. It washes down the zesty flavors just right. Which would you choose tonight?
Keeping Your Burgers Tasty for Later
Let’s talk about leftovers. These burgers keep well in the fridge for two days. Wrap each patty and squash spear separately. This stops them from getting soggy.
You can freeze the cooked patties, too. I wrap them in foil first. Then I pop them into a freezer bag. They are perfect for a quick future meal.
To reheat, I use a toaster oven. It keeps the outside a little crispy. I once microwaved one and it was too soft. The toaster oven is much better.
You can also make a double batch of patties. Cook them all and freeze half. This is a lifesaver on busy nights. Good planning makes weeknights happier. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Burger Troubles
First, your turkey burger might stick to the grill. Always spray the patty tops with oil before flipping. A hot, clean grill grate helps a lot, too.
Second, the patties can fall apart. Chilling them for ten minutes is key. This helps them hold their shape. I remember when I skipped this step once. We had burger crumbles instead of patties!
Third, the squash might burn before it’s tender. Cut your spears evenly. This helps them cook at the same rate. If some are thinner, take them off early.
Fixing small problems builds your cooking confidence. It also makes your food taste so much better. You deserve a perfect, juicy burger. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free burger buns. Check your hot sauce label to be safe.
Q: Can I prep anything ahead? A: You can mix the patty meat a day early. Keep it covered in the fridge. Make the sauce ahead, too.
Q: What if I don’t have Cholula? A: Any hot sauce you like will work. The cheese gives great flavor already. Fun fact: The first hot sauces were made over 700 years ago!
Q: Can I make just two burgers? A: Of course. Simply cut all the burger ingredients in half. The squash recipe is easy to cut in half, too.
Q: Is the avocado optional? A: It is, but it adds a lovely creamy touch. A slice of tomato would also be nice. Which tip will you try first?
From My Kitchen to Yours
I hope you love these zesty burgers as much as I do. They remind me of summer cookouts with my grandkids. The sizzle of the grill is a happy sound.
I would be thrilled to see your creation. Share a photo of your dinner plate. Let me know how your family liked it. Have you tried this recipe? Tag us on Pinterest!
Thank you for cooking with me today. I am always here in my kitchen, thinking of you.
Happy cooking!
—Chloe Hartwell.
Cholula Cheddar Turkey Burgers with Grilled Squash
Description
Spice up your turkey burgers with Cholula & cheddar, served with grilled squash for a deliciously healthy meal. Easy, flavorful, and perfect for grilling season.
Ingredients
For the burgers:
For the squash:
For the Cholula sauce:
To assemble:
Instructions
- Preheat outdoor grill to 400 degrees F. Line a baking sheet with parchment paper.
- Place egg in a large bowl and whisk lightly. Add turkey, cheese, scallions, Cholula, salt, and garlic powder and use clean hands to combine. Divide into four 1/2-inch thick patties – for reference, the patties should be slightly wider than the buns. Place on parchment-lined baking sheet and refrigerate while you prepare the squash, at least 10 minutes.
- Cut each squash in half lengthwise, then cut each half into four spears. Place in a large bowl with oil and salt and toss to combine.
- To make the Cholula sauce, stir the mayonnaise, ketchup, Cholula, garlic powder, and salt together in a small bowl.
- Get ready to head out to the grill! Grab the baking sheet with the turkey patties on it out of the fridge and place the bowl of squash on it. Open the burger buns and spray them on all sides with cooking spray. Add them to the sheet tray. You’ll need a set of tongs and a spatula for grilling, so throw those on your sheet tray, too, along with some cooking spray.
- First, add the burgers to the grill. Spray the tops of the turkey patties with cooking spray and use the spatula to place them, sprayed-side down, on the grill. Throw away the parchment paper that they were on top of.
- Next, add the squash. It doesn’t need quite as much time as the burgers, so it’s OK for it to go on second. Close the lid and cook everything for 4 minutes.
- Spray the tops of the turkey burgers with cooking spray, flip them using the spatula, then flip the squash and cook for an additional 4 minutes. Yes, cheese and turkey fat will drip and make your grill a mess—don’t worry, it’ll burn off the next time you preheat your grill. The squash will get nice and charred, but if they seem to be getting too burnt, go ahead and take them off the grill.
- Pull the burgers off the grill first (after cooking for exactly 8 minutes!), then the squash. Sprinkle the squash with more salt.
- With the lid open, grill the buns for about 30 seconds per side, or until they’re a nice light golden brown. Don’t grill them for too long or they’ll be hard to eat!
- To build a burger, spread a bit of Cholula sauce on the bottom half of the bun, add a couple of lettuce leaves, a burger patty, more sauce, a second patty, avocado slices, and more sauce on the top bun. Serve the burger with squash.
Notes
- Nutrition information is not provided in the text.
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