25-Minute BBQ Turkey Smash Burgers (skillet)

Smash burgers are usually a beef thing, but lean ground turkey loves the technique even more. The trick is a ripping-hot skillet and a firm press: you smash loose balls of seasoned turkey flat, and the thin patties crisp at the edges while cooking through in about four minutes. That’s the 25-minute enabler — no thick patties, no grill, no waiting around for the center to cook. Then it goes BBQ. Each patty gets brushed with barbecue sauce while it’s still in the pan, topped with cheddar until it melts, and stacked double onto buttered, toasted brioche buns with quick vinegar slaw, dill pickles, and crispy fried onions if you’re feeling it.

Why you’ll love it

• Smash technique, no special equipment. A heavy skillet and a sturdy spatula are all you need — smash the patties flat and let the hot pan do the work.
• Crispy edges, juicy centers. Thin smashed patties cook fast and develop the browned, lacy crust that makes smash burgers famous.
• ~44g protein per serving (estimated), from 1 1/2 lb of lean ground turkey plus cheddar — a genuinely high-protein burger night.
• Faster than takeout. Twenty-five minutes start to finish, and everything cooks in one skillet.

Ingredients

• 1 1/2 lb ground turkey, 93% lean
• 1 tsp kosher salt, plus a pinch for the slaw
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tbsp olive oil, plus more for the skillet if needed
• 1/2 cup BBQ sauce, plus more for serving
• 4 slices cheddar cheese, or 8 half-slices, 2 per burger
• 4 brioche hamburger buns
• 1 tbsp butter, softened
• 2 cups shredded coleslaw mix
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• Dill pickle chips, for serving
• 1/2 cup crispy fried onions, optional

Equipment

A large heavy skillet (cast iron or stainless, 12-inch), a sturdy metal spatula or burger press, and an instant-read thermometer.

Instructions

1. Season the turkey and toss the slaw (8 minutes). In a large bowl, gently mix the ground turkey with the salt, pepper, garlic powder, and smoked paprika — don’t overwork it. Divide into 8 equal portions (about 3 ounces each) and roll into loose balls; set aside. In a separate bowl, toss the coleslaw mix with the mayonnaise and apple cider vinegar; season with a pinch of salt and refrigerate until serving.
2. Smash batch one (4 minutes). Heat the olive oil in the skillet over medium-high heat until shimmering. Add 4 turkey balls, spacing them well apart, and smash each one firmly with the spatula to about 1/4-inch thick. Season lightly with salt and pepper. Sear undisturbed for 2 minutes, flip, and cook 2 minutes more, until browned and crispy at the edges. Turkey must reach 165°F internally — check with the thermometer.
3. Sauce and melt the cheese (2 minutes). Brush the tops of the patties generously with BBQ sauce and lay a half slice of cheddar on each patty (two halves = one full slice per burger). Cover the skillet for 1 minute, just until the cheese melts. Transfer to a plate and tent with foil.
4. Smash batch two (4 minutes). Add the remaining 4 turkey balls to the hot skillet (add a drizzle more oil if the pan looks dry). Smash, sear 2 minutes per side to 165°F, then brush with BBQ sauce, top with the remaining cheese, cover, and melt. Transfer to the plate.
5. Toast the buns (2 minutes). Spread the cut sides of the brioche buns with the softened butter. Toast cut-side down in the hot skillet for 1–2 minutes, until golden.
6. Assemble and rest (5 minutes). Place 2 patties on each bottom bun. Top with a scoop of slaw, dill pickle chips, crispy fried onions if using, and an extra drizzle of BBQ sauce. Crown with the top buns and rest 2 minutes so the juices settle before serving.

Doneness cues: Turkey patties must reach 165°F internally — the thin smash means this happens fast, but verify with a thermometer every time. The patties are done when the edges are deeply browned and crispy and no pink remains. Let the skillet fully reheat between batches so the second batch crisps instead of steaming.

Nutrition note

Protein is estimated at about 44g per serving, calculated from USDA FoodData Central values for the listed ingredients — this is an estimate, not a lab analysis. Actual values vary by brand and preparation.

Substitutions and tips

• Ground chicken swaps in 1:1 — same 165°F target, same timing.
• Don’t smash after the first 30 seconds. One firm press right when the meat hits the pan, then leave it alone — repeated smashing squeezes out juices.
• Parchment between the spatula and meat keeps the turkey from sticking to your press.
• No brioche? Potato rolls or standard hamburger buns work; toast them the same way.
• Make it spicier: use a chipotle BBQ sauce and add pickled jalapeños with the pickles.

Storage and reheating

Refrigerate leftover patties within 2 hours in an airtight container for up to 4 days; store slaw and buns separately. Reheat patties in a skillet over medium heat for 2–3 minutes per side until steaming (165°F). The patties freeze well for up to 3 months — thaw overnight in the fridge before reheating.

Frequently asked questions

Can I make these with leaner ground turkey (99% lean)? You can, but 93% lean gives a noticeably juicier burger. If you use 99% lean, don’t press quite as thin and watch the timing closely so they don’t dry out.

Why smash instead of shaping normal patties? Thin smashed patties cook through in 4 minutes with maximum browned surface area. Thick turkey patties take longer and can dry out before the center hits 165°F.

Can I do this on a griddle or flat-top? Absolutely — a flat-top griddle is ideal for smash burgers and lets you do all 8 patties at once.

Is the slaw required? No, but the cool crunch balances the rich BBQ sauce and melted cheese. Shredded lettuce with a squeeze of lime works in a pinch.

How do I keep the cheese from sliding off? Cover the skillet for that final minute — the trapped steam melts the cheddar onto the patty so it sticks instead of sliding.

More skillet dinners

For another skillet dinner with big flavor, try our 25-Minute Buffalo Chicken Skillet. More ground turkey ideas: 30-Minute Turkey Taco Skillet is a weeknight staple. Burger night sides: 30-Minute Sheet Pan Sausage & Butternut Squash roasts while you smash.