TURKEY MUSTARD BURGERS
A tasty burger option using turkey instead of beef.
Provided by ccb1122
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Mix ground turkey, minced red onion, Dijon mustard, and coarse salt in a bowl; form into 4 patties and refrigerate 30 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Drizzle olive oil over the burgers.
- Cook burgers on the preheated grill until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Serve on whole wheat hamburger buns topped with baby arugula, avocado, green bell pepper, and Parmesan cheese.
Nutrition Facts : Calories 432.6 calories, Carbohydrate 28.5 g, Cholesterol 88 mg, Fat 23 g, Fiber 5 g, Protein 29.3 g, SaturatedFat 5.1 g, Sodium 1062 mg, Sugar 1.2 g
TURKEY BURGERS WITH ORANGE MUSTARD GLAZE
Steps:
- Prep the burgers: Combine the salt, paprika, pepper and granulated garlic in a small bowl. Form 6 turkey patties and sprinkle on both sides with the seasoning mixture.
- Make the glaze: Heat the vegetable oil in a medium skillet over medium-high heat. Add the onion, garlic and jalapenos and saute until the onion is translucent, about 10 minutes. Add the marmalade, mustard, black pepper and chili powder and cook about 2 minutes, until fully combined. Reserve until ready to use.
- Preheat a grill to high. Grill the patties until nice markings are shown, about 5 minutes per side, then reduce the flame to medium and cook until well done, 12 more minutes, flipping after 5 minutes. At the same time, toast the buns on the grill.
- Serve the burgers on the buns; top with the glaze, lettuce, tomato and red onion. Serve with pickles.
TURKEY BURGERS
Turkey burgers are much leaner than hamburgers, but they can be dry and dull. Moisten them by adding ketchup and a bit of grated onion to the ground turkey - or mayonnaise and a bit of mustard. The idea is to emphasize condiments, and keep the turkey moist.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, quick, appetizer, main course
Time 30m
Yield 4 burgers
Number Of Ingredients 14
Steps:
- Grate the onion on the fine holes of a grater. You should have about two tablespoons of grated onion (and a lot of juice, which you can discard). Place in a bowl with the ground turkey, Worcestershire sauce, ketchup, salt and pepper. Using a fork, mix together well. Shape into four patties - the mixture will be quite moist - and press the patties into ½-inch thick rounds.
- Heat the canola oil in a nonstick griddle or large nonstick frying pan over medium-high heat. (Alternately, spray the griddle or pan with pan spray.) When you can feel the heat while holding your hand just above griddle or pan, cook the patties for five minutes on each side. Serve on buns, with the condiments of your choice.
APPLE MAPLE TURKEY BURGERS WITH MAPLE-DIJON SAUCE
Provided by Sandra Lee
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
- For Maple-Dijon Sauce: In a small bowl, stir to combine mayonnaise, Dijon mustard, and 2 tablespoons maple syrup; set aside.
- For Turkey Burgers: In a medium bowl, mix together all ingredients for burgers. Wet hands to prevent sticking and shape into 4 patties.
- Place burgers on hot oiled grill for 5 to 6 minutes per side or until done.
- Serve on buns with traditional burger condiments and a dollop of maple-Dijon sauce.
Nutrition Facts : Calories 491 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 1156 milligrams, Sodium 950 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 45 grams, Sugar 18 grams
TURKEY BURGERS
"I always like to offer a turkey burger at my outdoor barbecue for friends who no longer eat red meat," says Bobby. "Luckily poultry is a perfect canvas for many big flavors, and this combination of tart goat cheese, sweet Meyer lemon-honey and peppery arugula makes for one outstanding burger."
Provided by Bobby Flay
Categories main-dish
Time P1DT30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the Meyer lemon-honey mustard: Whisk together in a small bowl the mustard, honey, orange juice, lemon zest, lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.
- For the burgers: Preheat the grill to high. Form the meat into four 6-ounce burgers. If you are not going to cook right away, keep the burgers cold in the refrigerator. Sprinkle the burgers on both sides with salt and pepper. Grill until cooked through, 3 to 4 minutes on each side. During the last minutes of cooking, add 2 slices of cheese to each burger, cover the grill and let the cheese soften slightly, about 1 minute. Put the burgers on the buns, drizzle with some of the Meyer lemon-honey mustard and top with a few sprigs of watercress. Serve with extra mustard on the side.
Nutrition Facts : Calories 560 calorie, Fat 28 grams, SaturatedFat 13 grams, Cholesterol 151 milligrams, Sodium 1175 milligrams, Carbohydrate 30 grams, Fiber 1 grams, Protein 47 grams, Sugar 8 grams
MOIST TURKEY BURGERS
I changed the recipe to make these delicious burgers for more people. I caramelized the onions to give it more depth of flavor. I also added Dijon mustard and real garlic instead of garlic powder. I also cut down on the amount of bread crumbs and made them out of whole wheat to make them a little healthier. I also omitted the soy sauce for the same reason. They came out great. The only thing I would do different next time is to give them just a little heat. Enjoy.
Provided by Wayne
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Heat olive oil in a small skillet over medium heat. Cook and stir onions in the hot oil until tender and lightly browned, about 15 minutes; transfer to a large bowl.
- Mix bread crumbs, Worcestershire sauce, Dijon mustard, garlic, poultry seasoning, ground mustard, pepper, and salt with the onion. Break the turkey into small pieces into the bowl; mix with the bread crumb mixture until evenly combined. Shape the turkey mixture into 12 patties; wrap in plastic wrap and refrigerate at least 20 minutes.
- Coat a nonstick skillet with cooking spray; heat over medium heat.
- Cook the patties in the hot skillet until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 232.7 calories, Carbohydrate 5.3 g, Cholesterol 97.8 mg, Fat 11.6 g, Fiber 0.8 g, Protein 27.1 g, SaturatedFat 2.8 g, Sodium 152.9 mg, Sugar 1.7 g
MUSTARD TURKEY BURGERS
Take your burgers beyond beef the next time you hit the grill and opt instead for juicy, flavorful turkey burgers.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 10
Steps:
- In a bowl, combine turkey, Dijon, onion, and salt. Form mixture into four patties and chill 30 minutes.
- Drizzle patties with oil and grill over medium-high heat until cooked through, 4 to 5 minutes per side.
- Serve on buns with avocado, Peppadews, arugula, and Parmesan.
Nutrition Facts : Calories 370 g, Fat 18 g, Fiber 6 g, Protein 29 g, SaturatedFat 5 g
TURKEY PATTIES WITH MUSTARD SAUCE
Provided by Florence Fabricant
Categories dinner, burgers, main course
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat one tablespoon of the oil in a heavy skillet. Saute the shallots over medium heat until they begin to turn golden. Remove the pan from the heat, scrape half the shallots into a mixing bowl and reserve the rest in a small dish.
- Add the turkey, one tablespoon parsley, one tablespoon mustard and the bread crumbs to the bowl. Mix until the ingredients are well blended. Shape the mixture into eight patties of equal size, each about three-fourths of an inch thick.
- Heat the remaining oil in the skillet. Add the patties and saute over medium heat about 10 minutes, turning them once, until they are cooked through. Remove the patties to a warm platter and cover with foil.
- Return the reserved shallots to the pan and stir in the remaining mustard along with the brandy and stock. Cook, stirring, a minute or two until the sauce thickens slightly. Season to taste with salt and pepper and stir in the remaining parsley.
- Pour the mixture over the patties and serve.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 5 grams, Sodium 515 milligrams, Sugar 2 grams, TransFat 0 grams
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