Turkey Burgers on Iceberg Cheeks with Ranch Dressing
HOME > Recipes > Turkey Burgers on Iceberg Cheeks with Ranch Dressing

Turkey Burgers on Iceberg Cheeks with Ranch Dressing

An iceberg “cheek” is just what it sounds like: a rounded hunk of lettuce.


  • 1 cup sour cream or Greek yogurt

  • ⅓ cup buttermilk

  • ¼ cup mixed finely chopped dill, chives and parsley

  • ½ lemon, juiced (about 2 tbsp.)

  • 2 tbsp. superfine sugar

  • 2 tbsp. white wine vinegar or apple cider vinegar

  • Salt and pepper

  • 2 lbs. ground turkey

  • 2 scallions, finely chopped

  • 2 tbsp. Worcestershire sauce (I like Lea & Perrins)

  • 1 rounded tbsp. Dijon mustard

  • 1 tbsp. canola or olive oil

  • 2 small, firm heads iceberg lettuce

  • Sliced dill or bread-and butter pickles

  • 4 slices beefsteak tomato

  • 4 thin slices white onion


  • Step 1

    In a small bowl, whisk the sour cream, buttermilk, herbs, lemon juice, sugar and vinegar. Season the ranch dressing with salt and pepper.

  • Step 2

    In a medium bowl, add the turkey, scallions, Worcestershire and mustard; season and mix to combine. Form into 4 large, thin patties (thinner in the centers for even cooking).

  • Step 3

    Heat a large cast-iron skillet over medium high. Add the oil, one turn of the pan. Add the patties and cook 8 to 10 minutes, turning occasionally.

  • Step 4

    Cut each lettuce head in half along either side of the core, for 4 cheeks. Place 1 iceberg cheek, cut side up, on each dinner plate. Top with the burgers, pickles, tomato and onion. Pour the dressing on top. 

The Tools You'll Need

You May Also Like

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the...
Pimiento and garlic add Spanish flavor to this simple rice dish. Serve with Argentinean Surf-and-Turf...
This nutritious pasta dish easy to prepare and easy on the budget. Serve as a...