Photo of BLT cheeseburgers by WW

BLT cheeseburgers

Points® value
Total Time
25 min
15 min
10 min
In this fun recipe twist, heirloom tomatoes become the buns for bacon cheeseburgers. Look for large, squat tomatoes so they’ll have enough surface area to encompass the burger patties. If they’re too thick to handle easily, slice some off to make them thinner (and save those slices for sandwiches later in the week).


Uncooked turkey bacon

4 slice(s)

Uncooked 99% fat-free ground turkey breast

1 pound(s)


1 cup(s), shredded

Kosher salt

½ tsp(s)

Black pepper

½ tsp(s)


1 clove(s), large, grated

Cooking spray

5 spray(s)

Reduced-fat cheddar cheese

4 slice(s)


4 large, heirloom variety

Light mayonnaise

2 tbsp(s)

Boston lettuce

4 leaf/leaves


  1. Cook bacon in microwave according to package directions. Tear each slice in half.
  2. In a medium bowl, combine turkey, zucchini, salt, pepper, and garlic. Mix well and divide into 4 equal portions. Shape each into a ½-inch-thick patty.
  3. Coat a large grill pan with cooking spray. Heat pan over medium-high heat. Add turkey patties to pan. Cook until well marked on bottom, 5 to 6 minutes. Turn patties over and cook 3 minutes. Top each patty with 1 cheese slice and cook until patties are cooked through and cheese starts to melt, 2 to 3 minutes.
  4. Cut each tomato in half crosswise. Squeeze halves to extract seeds; discard seeds. Spread mayonnaise evenly over cut sides of each tomato half. Layer 1 patty on bottom half of each tomato; top with 2 bacon pieces, 1 lettuce leaf, and top half of tomato.
  5. Serving size: 1 burger


Be sure to squeeze out the seeds so that the burger is easier to eat. We fold some shredded zucchini into the turkey mixture to keep them moist and juicy and add fresh garlic to pump up the flavour.