If you are like me, you are a huge fan of Smash Burgers. (No surprise there.) A burger with beautifully brown and crispy edges does it for me every time!
You might think that it is impossible to get that using ground turkey? Think again! These delicious burgers hit the tasty burger ball right out of the park! I would even go so far as to say these are even better than traditional Beef Smash Burgers. A bold statement to make, I know!
- 1/2 cup (110g) good-quality mayonnaise
- 1/4 cup (61g) tomato ketchup
- 1 TBS Dijon mustard
- 1/2 tsp garlic powder
- 1 tsp green tabasco sauce
- 1 pound (453g) ground turkey (a mix of dark and light is best)
- 1 TBS Kinders Buttery Garlic and Herb Seasoning
- 1/4 tsp salt
- 1/4 tsp coarse black pepper
- 1 TBS butter, melted
- oil for the pan
- 4 toasted burger buns
- shredded lettuce
- 4 slices of cheddar cheese (I used Cracker Barrel Cheddar, Herb & Garlic)
- Thinly sliced sweet onion
- sliced pickles
- Crumble the ground turkey into a bowl. Add the melted butter, seasoning, salt, and black pepper. Mix together just to combine.
- Divide into 4 evenly shaped balls.
- Heat a large cast-iron skillet over medium-high heat. Add a touch of oil. (I used avocado oil spray)
- Add two balls of the turkey and immediately smash them down as thin as you can. Cook for two to three minutes.
- Flip the burgers over and add a slice of cheese to the top of each. Cook for a further two to three minutes. Remove to a plate and keep warm.
- Repeat with the remaining two burgers. They will be done when the interior temperature measures 165*F/74*C.
- While the burgers are cooking, whisk all of the sauce ingredients together until well combined.
- Toast the buns on the cut sides. (I do this under the broiler and yes, I spread them with a touch of butter first.)
- To serve, place the toasted bun bottoms on plates. Top with a portion of the spicy burger sauce and the sliced onions. Add the burgers and top with shredded lettuce, pickles, and the top of the bun.
- Serve immediately. (Note: if you are making a double burger, then top the first patty with the second before adding the remaining ingredients.)
- It is a high source of protein which aids in muscle growth, tissue repair, and overall body function. It also helps you to feel full faster.
- When consumed without the skin, turkey is lower in fat than beef. This helps to maintain healthy cholesterol levels and helps support heart health.
- It is rich in essential nutrients. Packed with selenium (a cancer-preventing anti-oxidant), B-Vitamins (crucial for brain health and energy metabolism), Zinc, and Phosphorus (metabolic processes and bone health).
- It is heart-healthy. Naturally low in cholesterol and saturated fat.
- Better for Diabetics. Its low glycemic index helps to regulate blood sugar levels. It is a protein-rich food that will not spike your blood sugar levels.
- It's good for the brain. Turkey contains high levels of tryptophan, which is an amino acid that plays a role in the production of serotonin, the "feel good" hormone.
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Turkey Smash Burgers
Two delicious secret ingredients and a super creamy and delicious homemade burger sauce ensure that these are the tastiest turkey burgers ever!
Ingredients
- 1/2 cup (110g) good-quality mayonnaise
- 1/4 cup (61g) tomato ketchup
- 1 TBS Dijon mustard
- 1/2 tsp garlic powder
- 1 tsp green tabasco sauce
- 1 pound (453g) ground turkey (a mix of dark and light is best)
- 1 TBS Kinders Buttery Garlic and Herb Seasoning
- 1/4 tsp salt
- 1/4 tsp coarse black pepper
- 1 TBS butter, melted
- oil for the pan
- 4 toasted burger buns
- shredded lettuce
- 4 slices of cheddar cheese (I used Cracker Barrel Cheddar, Herb & Garlic)
- Thinly sliced sweet onion
- sliced pickles
Instructions
- Crumble the ground turkey into a bowl. Add the melted butter, seasoning, salt, and black pepper. Mix together just to combine.
- Divide into 4 evenly shaped balls.
- Heat a large cast iron skillet over medium-high heat. Add a touch of oil. (I used avocado oil spray)
- Add two balls of the turkey and immediately smash them down as thin as you can. Cook for two to three minutes.
- Flip the burgers over and add a slice of cheese to the top of each. Cook for a further two to three minutes. Remove to a plate and keep warm.
- Repeat with the remaining two burgers. They will be done when the interior temperature measures 165*F/74*C.
- While the burgers are cooking, whisk all of the sauce ingredients together until well combined.
- Toast the buns on the cut sides. (I do this under the broiler and yes, I spread them with a touch of butter first.)
- To serve, place the toasted bun bottoms on plates. Top with a portion of the spicy burger sauce and the sliced onions. Add the burgers and top with shredded lettuce, pickles, and the top of the bun.
- Serve immediately. (Note: if you are making a double burger, then top the first patty with the second before adding the remaining ingredients.)
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Before I moved over to the U.K. I thought the combination of Cheese and Onion flavors in a sandwich to be more than a little bit strange. I would have hesitated to even try it. I found myself falling in love with the combination not too long after I moved there. Someone had brought some cheese and onion sandwiches to a get-together, and I decided to be brave and try one. It was love at first bite!
Cheese and Onion are classic British flavors when it comes to sandwiches and snacks, and these air fryer toasted sandwiches highlight those flavors beautifully! Four simple ingredients are all that you need and eight minutes of time. Toasted with ease in an air fryer. Quick, easy and delicious!
Crisp and buttery on the outside, gooey and cheesy on the inside, this quick and easy to make air fryer toasted sandwich is a brilliant combination that you will simply fall in love with. I promise!! Rich, creamy melted cheddar, combined with the sharpness of onion, all tucked into two buttery golden brown toasty slices of good bread. Even more cheese is sprinkled on top for additional cheesy goodness. (Completely optional.) What's not to love!
This is a recipe I adapted from Donna Dundas. As soon as I saw them on Pinterest I was invested. I just had to make them. These tasty sandwiches make a fabulous lunch or light supper, served along with a hot cup of soup or some potato crisps. But don't take my word for it. Try them for yourself and you will see what I mean!
- 2 thick slices of quality white bread
- 2 TBS butter, room temperature
- 1/2 cup (60g) grated strong cheddar cheese, divided
- 1/4 red onion, peeled and thinly sliced
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Air Fryer Cheese & Onion Toastie
Crisp and buttery golden brown with a rich layer of toasty cheese on top and a gooey melted cheese and red onion filling. Use a good cheddar for this tasty sandwich!
Ingredients
- 2 thick slices of quality white bread
- 2 TBS butter, room temperature
- 1/2 cup (60g) grated strong cheddar cheese, divided
- 1/4 red onion, peeled and thinly sliced
Instructions
- Preheat your air fryer to 400*F/200*C if necessary.
- Butter both slices of bread liberally on both sides. Place one slice of bread into the tray of your air fryer.
- Reserve 3 TBS of the cheese to put on top of the sandwich. Sprinkle the rest on top of the slice of bread in the air fryer.
- Scatter the red onion evenly over top. Place the other slice of buttered bread on top of the onion.
- Air fry for 4 minutes at 400*F/200*C. Remove from the air fryer basket, carefully flip over and return to the basket. Scatter the reserved cheddar cheese on top.
- Return to the air fryer and continue to air fry for 4 to 5 minutes longer at 400*F/200*C until the cheese on top is how you know you will enjoy it, and the cheese inside has melted.
- Remove from the air fryer basket, cut in half and serve immediately. Enjoy!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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.jpg "Meals of the Week, June 22nd - June 28th, 2025")
I can't believe that it is Sunday again as well as being the end of June! June has just whizzed by at the speed of light! For those who don't know, on Sundays I like to share with you, my readers, my Meals of the Week. All of the deliciousness which I have enjoyed eating for my main meals over the past seven days! There's a whole lot of tasty going on here and a pleasure shared is a pleasure doubled!
As a person who lives all alone, I am responsible for cooking for myself. The temptation when you are living on your own, or even if you are an empty nesting couple can be to want to just eat ready meals or cook out of cans, enjoy frozen dinners, or even to eat out or enjoy a takeaway more often than not.
That is not me. I love to cook, and I love to eat and I will be honest with you, most of those tins, frozen dinners, takeaways and restaurant meals are, more often than not, very disappointing! At least they are to me. Because of this, I like to cook as much as possible for myself, and I like to take you along on the journey.
I almost always eat my main meal of the day at noon, unless I am out, or at someone else's house. I don't like to go to bed with a lot on my stomach and these days I am in bed most nights by nine PM. (I must be getting old!)
For breakfast most days I am enjoying a protein smoothie/shake. I really enjoy those, and they help me to keep my cravings down and up my protein, not to mention my calcium and a whole lot of other stuff. Plus, they are delicious. I usually sip on it all morning as I am working away. It helps to keep the cravings at bay and keeps me satisfied.
I will have my main meal between 1 and 2 pm. That will be a full dinner that I have prepared myself. Most of the time.
Supper will usually be some toast, or a sandwich, perhaps a bowl of cereal, or, more often than not, a salad. I love salad and they are usually filled with loads of greens, veggies, sometimes some protein (cheese, egg, chicken etc.) I always make my own dressing and if I am feeling especially indulgent, I will add some croutons, toasted seeds or nuts as a topper.
I try to keep everything within budget. I am living on a meager pension and whatever I make on here from the ads. (Thanks so much for visiting. You help to keep me afloat!) I also try to keep things fairly healthy, whilst also keeping my waste at a minimum.
So here we go, without too much more twaddle, these were my main meals for the past seven days! I hope you see something that will inspire you to want to cook it for yourself also! For the odd time that I have eaten out of house, I have provided a suitable alternative for you, plus I have also added suggestions for any sides that will go well with the mains.
If you have any questions, don't hesitate to ask away down in the comments section! Thanks!
SUNDAY, June 22nd - Dinner at Cindy's
I went for my usual Sunday Dinner at Cindy's on Sunday. She had cooked a beautiful pot roast dinner. She usually does cook a delicious dinner. On this week we had it simply with some mashed potatoes, peas and corn and gravy. It was delicious as always.
In its place I am sharing my recipe for a Slow Cooker Pot Roast. It always comes out juicy and tender and fair melts in the mouth, You can do it with the vegetables shown so it is an all-in-one meal or you can just do it as is and thicken the juices to make a delicious gravy. Cooking in the Slow Cooker is a smart thing to do in the hotter summer weather.
MONDAY, June 23rd - Cold Plate
We had a stinking hot day on Monday. I was out shopping for half of the day and didn't have a lot of energy to cook much when I got home. I picked up a Rotisserie chicken at the shops just because I knew I wasn't going to want to cook much.
I had a few salads leftover from the weekend in the refrigerator and so I just put them together as a cold plate with some of the chicken. Macaroni Salad, Potato Salad and Coleslaw. I also enjoyed a soft fresh roll with it. I was really happy and content with this meal and it helped me to use up some of the leftovers in the refrigerator.
Of course, the chicken was stripped of all the meat and the bones put into the freezer to make a delicious soup another time. You can never go wrong buying one of these chickens. They cost about the same as a raw chicken would and you don't have to cook it. You can always get at least two or three meals from it, depending on how hearty an appetite you have and how large your family is.
TUESDAY, June 24th - Quick and Easy Chicken Tacos
I used some of the leftover rotisserie chicken to make myself some tasty tacos on Tuesday! I love Mexican flavors, I really do and these tasty tacos are a great way to showcase them. They are also a great way to use up leftover cooked chicken that is not a pot pie or a sandwich!
Not too spicy with just the right amount of heat, these are lovely served in blistered soft tortillas with cheese, lettuce, red onions and a creamy avocado filling!
WEDNESDAY, June 25th - Easy Pork Schnitzel
I was really wanting a steak, but have you checked out the cost of beef lately, especially steaks! Outrageous. I picked up some pork instead and made myself some Easy Pork Schnitzel. I enjoyed this with a simple salad and the last of my potato salad to finish it up. Crispy coated tender and juicy pork, flash fried until golden brown on both sides and served with a lemon wedge for squeezing.
When we were in Austria several years back I had the most delicious Pork Schnitzel. It was so large that it was hanging off the edges of my plate, and it came with a huge stack of home cut fried chips and a salad on the side. It was the best thing ever. This version of mine is not quite the same as that, but it is pretty tasty anyways! How can you beat a taste memory? You can't!
THURSDAY, June 26th - Crustless Veggie Quiche
I don't often eat eggs for breakfast unless I am eating out. Usually, they are a supper dish for me and on Thursday I treated myself to a Crustless Veggie Quiche.
This makes a quick and easy supper for two. Crispy tender vegetables are popped into the bottom of a buttered dish, and topped with some onion and grated cheddar. A rich egg custard is poured over top and then the casserole is simply baked until nicely puffed and golden brown. Delicious served with some oven chips, or a salad. (I had a salad on this occasion.) You can even use half fat cheese if you want to. You can add buttered toast if you wish and if you really want some meat, you can add chopped ham or bacon. It's delicious!
FRIDAY, June 27th - Nova Scotia Fish Chowder
I went back to my Nova Scotia roots on Friday and made myself some delicious fish chowder. People come from all over the world to enjoy this simple dish. Nova Scotia is well known for its fresh haddock. This old, old chowder is on the menus of most Nova Scotia restaurants.
Homemade is infinitely better however. I can promise you that! With plenty of haddock, potatoes, onions and bacon in a rich and creamy broth which is thickened using crackers. Back in the day they would have used salt pork, but that is not something you find very often these days and so we make do with bacon.
I enjoyed a hearty bowl of this with some tasty rolls I had made from some leftover dinner rolls. Easy Pull Apart Garlic Buns. Delicious!
SATURDAY, June 28th - Bacon & Potato Hash with Cheesy Beans
This makes a great summer supper. You don't need to crank the oven on or anything. It cooks simply on top of the stove. It was a rainy day as well, so I had a lot more energy for cooking. I love fried potatoes. I love bacon. I love hash, and I love baked beans. This is always a pure and utter comfort food meal for me!
Quick, easy and incredibly delicious! I really enjoyed this meal! Some crusty bread would go well on the side to mop up all of those cheesy juices from the baked beans, but I made do with a salad. Sigh . . .
And there you have it. My main meals of the week for the past seven days, the last week of June. It is hard to believe we will soon be into July. The year is slipping by too quickly! Make it stop!
I think you will agree that once again, I ate very well. I hope you will be inspired to want to cook a few of these things for yourself or your family, and that you enjoy them as much as I do!!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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