Summer has officially started in our house. We’ve hit the pool, Six Flags, played board game after board game and spent some time chilling out with friends this week. We’re doing what we do best in the summer, and that is relaxing and taking a break from all the running around we do during the school year. It’s so nice to be able to wake up and go with the flow rather than having your day all planned out for you.
My friend Andrea sent me her family’s favorite turkey burger recipe a while back after I posted my turkey burgers. She said it was a family favorite and that I should give it a try. Well, we tried these last weekend and they were a HUGE success. These turkey burgers rock and they’re one of the kids’ favorite dishes now (ranked in the top 5). My kids loved them so much that they asked for them again last night. I happily obliged, as I loved these burgers as well. They are packed with so much flavor from the Gruyere cheese, mustard, scallions and garlic. I also love that the cheese is in the burger! These burgers are now a family favorite in my house as well as Andrea’s, so I am positive that they will be one in yours.
favorite turkey burgers:
recipe adapted from Andrea per Martha Stewart
Note: These burgers taste AMAZING topped with some cilantro-lime mayo
- 1 pound ground turkey (dark meat)
- 1/2 cup finely grated Gruyere cheese
- 4 scallions, thinly sliced
- 3 hefty tablespoons dried breadcrumbs – I used Ian’s panko breadcrumbs
- 3 tablespoons Dijon mustard
- 1 garlic clove, minced
- coarse salt and ground pepper
You can make this a make-ahead meal simply by assembling the patties in the morning, and covering and refrigerating them till dinner.
In a medium bowl, gently combine (with a fork, spatula or gently with your hands) the turkey, scallions, mustard, grated Gruyere cheese, breadcrumbs and minced garlic; season generously with salt and pepper.
Note: When you mix your seasonings into the meat, it’s important to remember that the more you handle the meat, and the more you squish it around, the more dense your burger will be. You might also squeeze out some of the juices and end up with a drier burger.
Gently form the mixture into four patties.
Note: If you find that your patties are not holding together, then add a bit more breadcrumbs till they do.
Tip: use your thumb to create a dimple or well in the center of the patty, as this will ensure the burgers cook evenly without plumping up. Start cooking the burgers indentation side up.
You can either grill up the burgers 5 to 7 minutes per side or cook them up in a skillet. If you’re going to cook them up in a skillet, then heat up a tablespoon of olive oil in a large skillet over medium heat. Cook the patties until cooked through, 5 to 7 minutes per side.
Tip: Don’t press down on the patties or you will squeeze out and loose the flavorful juices.
Andrea’s favorite bun to use is a toasted english muffin, and it’s now our favorite as well. The english muffin retains all the warmth of the burger. I broiled the english muffins with a bit of butter to keep them moist.
We then topped these with my cilantro lime mayonnaise and some spinach the first night, and paired them with some roasted cauliflower and these amazing beet chips from Whole Foods. Have any of you tried them? They are so good and so addicting.
Another night we topped the burgers with an heirloom tomato, some cilantro lime mayo (of course) and since I was eating some lacinato kale salad, I threw some of that on top as well.
The burger was amazing both ways. I mean you could literally top these burgers with just about anything.
It’s funny how I always seem to have a vegetarian recipe on Monday and then either a burger or meat inspired recipe on Friday. I guess you can really see that we eat both equally.