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Turkey Bagel Burger
I stumbled onto this combo three years ago when I was too tired to cook but craved something hot. It started as a lazy lunch, now it’s a weeknight staple because the bagel acts like an edible bun that stays crispy.
Ingredients
Method
- Prep the bagel: Spread the softened butter on both cut sides of the bagel halves. Heat a skillet or griddle over medium heat.
- Toast the bagels: Place the bagels cut-side down in the skillet. Toast for 2-3 minutes until golden brown and crisp. Remove from pan and set aside.
- Cook the turkey: In the same skillet (no need to wash), add the turkey slices. Lay them flat so they heat evenly. Cook for 1 minute per side until warmed through but not dried out. Do not overcook, or the texture will become rubbery.
- Melt the cheese: Place a slice of cheddar on top of each stack of turkey in the skillet. Add a splash (1 tsp) of water to the pan and cover with a lid for 30 seconds to steam and melt the cheese completely.
- Assemble: Spread Dijon mustard on the bottom toasted bagel half. Layer lettuce, tomato slices, and seasoned turkey/cheese stack on top. Top with the other bagel half. Press down gently and serve immediately.
Nutrition
Notes
The trick is splitting and toasting the bagel before adding cheese; it creates a moisture barrier so the bottom doesn’t get soggy from the turkey juice. I use thin-sliced deli turkey here, but thick-cut works too if you adjust the cook time slightly.
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