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.
Ingredients
- 1½ pounds ground turkey breast
- ½ cup (2 ounces) finely grated Gruyere cheese
- 2 scallions, thinly sliced
- ¼ cup (23g) dried breadcrumbs (I’ve used seasoned and plain; use GF as needed)
- ¼ cup (60g) Dijon mustard
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- Optional for serving: Dijonnaise (see notes), and/or other typical turkey burger accompaniments like buns, lettuce, tomato, mayo, etc.
Instructions
- In a mixing bowl, gently combine all the ingredients. Tip: To evenly distribute the ingredients without overworking the mixture, I like to combine the dry ingredients first, and then mix in the turkey and Dijon.
- Form into 6 patties of equal size. Prep ahead option: At this point, the burgers may be lightly covered and refrigerated for several hours.
- To cook on the stovetop: Brush a nonstick skillet or cast iron pan with oil (or spray it) and heat over medium-high heat. (See Cooking Tips, below.) When hot, cook the patties for 5 minutes on each side or until cooked to temperature as described one step up.
- To grill the burgers/grill prep: Preheat the grill to medium-high. 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.
- Grill the burgers for approximately 5 minutes on each side (with the lid closed) or until the burgers are just cooked through.
- Tip for the juiciest, most tender burgers: I use a quick read thermometer and aim for an internal temp of 160℉, as the carryover cooking will take the burgers to the recommended 165℉.
- Serve as is or on toasted buns with condiments of choice.
- Storage: Leftover burgers will maintain freshness in the refrigerator for up to 4 days and are delicious gently reheated. The burgers (both uncooked and cooked) freeze well too.
Notes
Cooking tip #1: The cheese in these burgers helps create the golden crust, but it can also stick. If your pan isn’t non-stick, I recommend spraying both sides of the burgers with olive or avocado oil cooking spray for an extra measure of stick prevention.
Cooking tip #2: If the exterior of the burgers is sufficiently golden brown before the interior is cooked through, adjust the heat to medium or medium-low to finish cooking, adding an extra minute or two as needed.
For a flavor variation, replace the ¼ cup Dijon mustard with ¼ cup barbecue sauce.
A quick Dijonnaise makes a tasty condiment to serve alongside. To make, combine ¼ cup (56g) mayonnaise with 1 tablespoon (15g) Dijon or yellow mustard. An optional pinch of salt, pepper, and smoked paprika adds a hint of extra flavor. The combination makes a great dressing for potato salad too.
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