Gruyere Dijon Turkey Burgers

Dijon mustard and Gruyere cheese take ground turkey to new heights in these juicy, flavor-packed burgers that cook quickly on the grill or stovetop. Though pictured with a bun, they are equally delicious sans bun.

If you shopped at Lancaster’s renowned Central Market in years past, you likely know the Turkey Lady.

Sue Glouner was the original “turkey lady,” who owned and operated the stand by the same name. These favor-packed burgers were her contribution to Fresh From Central Market, a 2009 cookbook celebrating the favorite fare of many of the longtime standholders.

The turkey burgers have been a regular on our family dinner table for years, and while I have lightly adapted the recipe, all credit for the stellar combination of ingredients goes to Sue.

Sue retired several years ago (she was a loyal follower of the Fountain Avenue Kitchen and often talked recipes with me – if you are reading, Sue, you are missed!). Happily though, the stand continues to thrive under new ownership.

In the recipe that follows, lean ground turkey is enhanced by nutty Gruyere cheese and tangy Dijon mustard for a tender, juicy patty that can be enjoyed with or without a bun.

Conveniently, the turkey burgers may be grilled or cooked on the stovetop. The burgers brown nicely, too – and I appreciate the visual appeal of the golden brown crust as much as its flavor!

Dijon mustard and Gruyere cheese take ground turkey to new heights in these juicy, flavor-packed burgers that cook quickly on the grill or stovetop. Though pictured with a bun, they are equally delicious sans bun.

Because these easy burgers do truly stand on their own in the flavor department, I’d say I serve them bunless about 50% of the time, with a salad or vegetable of choice on the side. We love the speedy Dijonnaise as a delicious upgrade, into which I’ve been known to dip roasted veggies like broccoli, Brussels sprouts, and sweet potatoes.

The last time I made the burgers, I served them with this apple and Roquefort green salad on the side. My husband and sons had opted for the bun, but when I pulled them out of the toaster, they all decided to eat the bun as a roll. They really like these turkey burgers and said they didn’t want to mute the flavor.

Now that’s an endorsement! (Full disclosure: The time before, they all took the bun.)

So, try them both ways, and decide for yourself!

Tip: To more effectively incorporate the ingredients without overworking the meat, I combine the dry ingredients first. Then I mix in the ground turkey and Dijon.

Damp hands will prevent the meat mixture from sticking to your hands. I often forget to wet them, and then when things get sticky, I rinse them and shake off the excess without drying – and remember how much that helps!

The turkey burgers may be prepared earlier in the day and then covered and refrigerated until ready to cook.

For a smaller yield, I’ve made four burgers with one pound of ground meat. In that case, taking ⅔ of the weight of the remaining ingredients is a fast and efficient way to adjust the recipe. If you don’t have a kitchen scale, you can eyeball the precise adjustments.

These burgers are reliable year-round fare because you don’t need a grill – although you may use one. If not using a non-stick skillet, I find it helpful to lightly spray or brush the turkey burgers with oil, as the Gruyere can stick. The cheese also turns golden brown and delicious, so you want it to stay on the burger!

What would make a turkey burger dry?

Lean turkey breast meat doesn’t have much fat to help the meat retain moisture when cooked. This is where various additions come into play. In this case, the Gruyere cheese and Dijon mustard add just enough fat and moisture, respectively. They also lend exceptional flavor. Win-win!
As with chicken and even baked goods, overcooking will cause a turkey burger to dry out. A quick-read thermometer will be your best friend. Turkey breast is fully cooked at 165℉, but I like to remove the burgers from the heat at 160℉, as carryover cooking will complete the process and ensure juicy, perfectly cooked burgers.

Prep if using the grill: Once preheated, clean the grates by firmly brushing them with a wire brush. Then, just before placing the burgers on the grill, generously spray a wadded paper towel with nonstick cooking spray. Using grill tongs, run the oiled paper towel over the grates to generously coat them and prevent sticking.

I love that these burgers taste equally great without a bun, making them a quick and easy weeknight protein that comes together with ingredients that are easy to have on hand. Simply pair with veggies of choice or a favorite salad.

Redefine turkey burgers as you know them with this quick cooking meal the whole family will love. Feel free to top with your condiment of choice. My personal favorite is the easy Dijonnaise, which provides complementary flavor and a hint of sauciness.

I’d love to know if you try this recipe. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated.