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Turkey Burgers on Iceberg Cheeks with Ranch Dressing

Turkey Burgers on Iceberg Cheeks with Ranch Dressing


  • 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.