Turkey Bacon Smash Burger
4 servings · 10 min prep · 15 min cook
Macros per serving
↓ 43% fewer calories · 402 kcal saved
Smart swaps
- 80/20 ground beef (two 1/4 lb patties)→93% lean ground turkey (single smash patty)
A single smashed turkey patty cuts total fat by roughly 35 g compared to the double-beef Baconator while keeping the protein above 35 g per serving.
- Thick-cut pork bacon (6 strips)→Turkey bacon (2 strips per burger)
Turkey bacon has about 65% less saturated fat per strip and roughly 25 fewer calories, while still delivering smoky, salty crunch.
- 2 slices American cheese per burger→1 slice reduced-fat pepper jack
Halving the cheese and choosing reduced-fat saves about 8 g of fat; pepper jack adds a spicy kick that compensates for the smaller portion.
- Mayonnaise and ketchup→Greek yogurt smoky sauce
Eliminates roughly 90 calories of mayo per serving while adding protein and probiotics from the yogurt base.
Original
- 80/20 ground beef
- 8 slices thick-cut bacon strips
- 8 slices American cheese slices
- 4 white hamburger buns
- 3 tbsp mayonnaise
- 2 tbsp ketchup
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
Healthy version
- •93% lean ground turkey
- •8 slices turkey bacon
- •4 slices reduced-fat pepper jack cheese slices
- •4 whole-wheat brioche-style buns
- •2 tbsp plain nonfat Greek yogurt
- •1 tbsp Dijon mustard
- •1 tbsp tomato paste
- •0.5 tsp smoked paprika
- •0.5 tsp garlic powder
- •0.5 tsp onion powder
- •4 leaves green leaf lettuce
- •1 beefsteak tomato, sliced
- •1 spray avocado oil cooking spray
Method
- 1
Cook the turkey bacon in a skillet over medium heat for 3-4 minutes per side until crispy. Transfer to a paper-towel-lined plate and set aside.
3–4 minutes - 2
Make the smoky burger sauce: whisk together Greek yogurt, Dijon mustard, tomato paste, and smoked paprika in a small bowl.
- 3
In a mixing bowl, combine the ground turkey with garlic powder and onion powder. Season with salt and pepper. Mix gently (do not overwork).
- 4
Divide the mixture into 4 equal balls (about 5 oz each). Do not flatten yet.
- 5
Heat a cast-iron skillet over high heat until smoking. Spray lightly with avocado oil. Place the turkey balls on the skillet and smash immediately with a heavy spatula to about 1/4-inch thick.
- 6
Cook for 3 minutes without moving. Flip, top each patty with one slice of pepper jack and two strips of turkey bacon. Cook 2 more minutes until internal temperature reaches 165 F.
3 minutes - 7
Toast the whole-wheat buns cut-side down in a dry pan or under the broiler for 1 minute.
1 minute - 8
Assemble: spread smoky sauce on both bun halves, add lettuce, tomato, then the loaded patty. Close and serve hot.