This delicious turkey burger recipe, inspired by Martha Stewart, is perfect for a quick, nutritious meal. Juicy and flavorful, it’s packed with creamy Gruyere cheese, fresh scallions, and tangy Dijon mustard. Easy to make with everyday ingredients, these burgers are a versatile choice for summer barbecues or weeknight dinners.
Recipe Ingredients:
- 1 ½ pounds ground turkey (93 percent lean)
- ½ cup finely grated Gruyere cheese
- 4 scallions, thinly sliced
- ¼ cup dried breadcrumbs
- ¼ cup Dijon mustard
- 1 garlic clove, minced
- Coarse salt and ground pepper
- Oil
How To Make Turkey Burger?
- Preheat the grill: Heat the grill to high.
- Prepare the mixture: In a medium bowl, use a fork to gently combine 680 g / 1 ½ pounds ground turkey, 55 g / ½ cup Gruyere cheese, 4 scallions, 30 g / ¼ cup breadcrumbs, 60 ml / ¼ cup Dijon mustard, and 1 minced garlic clove. Season generously with salt and pepper.
- Form the patties: Divide the mixture into four equal portions and shape each into a 2.5 cm / 1-inch-thick patty. Handle gently to avoid compacting the meat.
- Oil the grill and sear the patties: Lightly oil the grill to prevent sticking. Place the patties on the hottest part of the grill and sear for 1 to 2 minutes per side, until browned.
- Cook through on a cooler part of the grill: Move the patties to a cooler area and continue grilling until fully cooked through (internal temperature of 74°C / 165°F), about 5 to 10 minutes per side.
Recipe Tips:
- Use 93% lean turkey for the best texture: Too lean can make the patties dry, and too fatty can cause them to fall apart. The 93% lean blend strikes the perfect balance.
- Grate the cheese finely: Finely grated Gruyere melts evenly into the patties, adding creamy pockets of flavor without making the burgers too heavy.
- Chill the patties before grilling: Place the formed patties in the fridge for 15-20 minutes. This helps them hold their shape on the grill and prevents crumbling.
- Don’t press the patties while cooking: Pressing down squeezes out juices, making the burgers dry. Let them cook evenly without flattening.
- Use a meat thermometer for accuracy: Ensure the internal temperature reaches 74°C / 165°F to guarantee the burgers are fully cooked while staying juicy.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover turkey burgers cool to room temperature. Place them in an airtight container or wrap them tightly in foil, then store them in the refrigerator for up to 3 days.
- Freeze: Once cooled, wrap each turkey burger individually in plastic wrap and place them in a freezer-safe bag. Store in the freezer for up to 2 months.
- Reheat: Place the turkey burger on a microwave-safe plate and cover with a microwave-safe lid. Heat on medium power for 1-2 minutes, checking halfway through to avoid overcooking.
Nutrition Facts
Serving Size: 1 burger (approximately 170 g)
- Calories: 250
- Total Fat: 12 g
- Saturated Fat: 5 g
- Cholesterol: 80 mg
- Sodium: 400 mg
- Potassium: 350 mg
- Total Carbohydrate: 5 g
- Dietary Fiber: 0 g
- Sugars: 1 g
- Protein: 25 g
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Martha Stewart Turkey Burger
Description
This delicious turkey burger recipe, inspired by Martha Stewart, is perfect for a quick, nutritious meal. Juicy and flavorful, it’s packed with creamy Gruyere cheese, fresh scallions, and tangy Dijon mustard. Easy to make with everyday ingredients, these burgers are a versatile choice for summer barbecues or weeknight dinners.
Ingredients
Instructions
- Preheat the grill: Heat the grill to high.
- Prepare the mixture: In a medium bowl, use a fork to gently combine 680 g / 1 ½ pounds ground turkey, 55 g / ½ cup Gruyere cheese, 4 scallions, 30 g / ¼ cup breadcrumbs, 60 ml / ¼ cup Dijon mustard, and 1 minced garlic clove. Season generously with salt and pepper.
- Form the patties: Divide the mixture into four equal portions and shape each into a 2.5 cm / 1-inch-thick patty. Handle gently to avoid compacting the meat.
- Oil the grill and sear the patties: Lightly oil the grill to prevent sticking. Place the patties on the hottest part of the grill and sear for 1 to 2 minutes per side, until browned.
- Cook through on a cooler part of the grill: Move the patties to a cooler area and continue grilling until fully cooked through (internal temperature of 74°C / 165°F), about 5 to 10 minutes per side.
Notes
- Use 93% lean turkey for the best texture: Too lean can make the patties dry, and too fatty can cause them to fall apart. The 93% lean blend strikes the perfect balance.
- Grate the cheese finely: Finely grated Gruyere melts evenly into the patties, adding creamy pockets of flavor without making the burgers too heavy.
- Chill the patties before grilling: Place the formed patties in the fridge for 15-20 minutes. This helps them hold their shape on the grill and prevents crumbling.
- Don’t press the patties while cooking: Pressing down squeezes out juices, making the burgers dry. Let them cook evenly without flattening.
- Use a meat thermometer for accuracy: Ensure the internal temperature reaches 74°C / 165°F to guarantee the burgers are fully cooked while staying juicy.
Martha Stewart Turkey Burger