If there’s one food that I crave excessively and on the regular, it has to be the quintessential American staple: the burger. The summer season provides the perfect opportunity to grill, feast, and do it all over again. And while I have a strong affinity for just about every type of burger on earth, there’s something about consuming a turkey burger that leaves me feeling replete without putting me on track for a food coma. Light, but satisfying. Flavorful enough, but not overpowering. I’ve already had my share of beef burgers thus far (and it’s only early July), so I decided to give this revamped turkey burger a go.
This recipe hails from Great Food Fast, which falls under the Martha Stewart brand “umbrella”. Often times, I choose the recipes I want to drum up based on my own personal preferences and/or how well the aesthetics of the recipe photo resonate with me. In this case, it was a matter of both. You’ll also notice that most of the recipes I post almost always consist of one member of the onion family. I never tire of scallions, shallots, red or white onions, or garlic. Often times, the flavors emitted from these elements make the meal for me. The scallions, Gruyère, and mustard are incorporated into the raw patty prior to grilling. As a result, you are left with a juicy, Gruyère-oozing work of art. As always, feel free to add your favorite accompaniments to top off your burger masterpiece. I also parlayed a spinach vegetable salad as well as some Alexia sweet potato fries with the burgers.
Recipe taken from Martha Stewart’s Great Food Fast
1 1/2 lbs. ground turkey (avoid the leanest ground turkey for juicier burgers)
1/2 cup finely grated Gruyère cheese
4 scallions, thinly sliced
1/4 cup dried breadcrumbs
1/4 cup Dijon mustard
1 garlic clove, minced
Coarse salt & fresh ground pepper
4 hamburger buns
Heat the grill to high. In a medium bowl, use a fork to gently combine the turkey with the Gruyère, scallions, breadcrumbs, Dijon mustard, and garlic; season generously with salt and pepper. Dividing the mixture evenly, gently form the mixture into four 1-inch-thick patties.
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; continue grilling until cooked through, 5 to 10 minutes per side.
Split the hamburger buns and toast on the grill if preferred; place a burger on each bun and serve with the desired accompaniments.
Appetizing, even raw.
Topped with balsamic ketchup