Turkey Burgers on Iceberg Cheeks with Ranch Dressing

An iceberg “cheek” is just what it sounds like: a rounded hunk of lettuce.
turkey burgers on iceberg cheeks with ranch dressing

Recipe by Rachael Ray

  • 4Servings


  • 1 cup sour cream or Greek yogurt
  • 1/3 cup buttermilk
  • 1/4 cup mixed finely chopped dill, chives and parsley
  • 1/2 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


1. In a small bowl, whisk the sour cream, buttermilk, herbs, lemon juice, sugar and vinegar. Season the ranch dressing with salt and pepper.

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).

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.

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.