Are you looking for a healthier choice during your Labor Day BBQ? Perhaps try this delicious turkey burger recipe. Turkey burgers normally have a tendency to dry out but this recipe stays moist and juicy. You won’t miss the beef…I promise! The Dijon mustard and scallions add lots of added flavor. Serve on a whole-wheat bun with slices of cheddar cheese, juicy tomatoes, and crisp lettuce. Corn on the cob and potato salad are perfect sides. Have a great long weekend!!
Turkey Burgers
1 ½ pounds ground turkey (preferably 93% lean)
½ cup finely grated Gruyere or Parmesan Cheese
4 scallions, thinly sliced
¼ cup dried breadcrumbs
¼ cup Dijon mustard
1 garlic clove, minced
Coarse salt and fresh ground pepper
Vegetable oil, for grates
4 whole-wheat hamburger buns
1. Heat the grill or grill pan to high. In a medium bowl, use a fork to gently combine the turkey with the cheese, scallion, breadcrumbs, Dijon mustard, and garlic. Season generously with salt and pepper. Divide the mixture into four 1-inch thick patties. (For smaller burgers this can make 5-6 patties).
2. Lightly oil the grill. Place the patties on the hottest part of the grill; sear until browned, 1 to 2 minutes per side. Move the patties to the cooler part of the grill (ignore this step if you are working with a grill pan). Continue grilling until cooked through, 5 to 10 minutes per side.
3. Split the hamburger buns and toast on the grill. Place a burger on each bun and serve with desired accompaniments. (I like to serve mine with red onion slices, crisp lettuce, ketchup, mustard, and mayonnaise).
Serves 4-6 depending on the size of the patty
Note: These burgers freeze well. Wrap uncooked patties in plastic wrap and then store in a zip-lock bag in the freezer. Make sure to thaw completely before cooking on the grill.
Inspired by a recipe in Martha Stewart’s Everyday Food Great Food Fast
