dijon turkey burger;
Here is my classic turkey burger recipe, with a little dijon thrown in for some flavor! I classify this recipe as a “simple” one since I have most of the ingredients around the house, and the ones I usually need to shop for include: ground turkey, gruyere, and scallions! Less than 5 ingredients, so I call simple.
Just toss everything in a bowl, and make sure to mix together thoroughly, but only until just incorporated unless you want some tough burgers! I’ll let you in on my secret for well-cooked burgers when you’re making them on the stove! I like the high heat for searing the burgers to get a touch of that char, probably around 2 minutes per side. Usually after that the burgers still aren’t cooked to my desired doneness, so I’ll toss in a few Tbsp. of water, and cover the pan with a lid, using the steam to cook the burgers a little further without turning the crust into a carcinogenic black layer. I don’t have a science to it, but really just guesstimate. The beauty of this is even if you do remove the lid early and they aren’t quite where you want them to be, just toss in another Tbsp. of water and repeat. When they are just about right, then just remove the lid and let the water cook off to get that crust back!
I know that some chefs will give you the ol’ shake of the head to this method, but it works for me, and I am the kind of person that prefers their cows cooked, rather than mooing. Usually I aim for medium or medium-well, because that’s what I was raised on, and I’m not a huge fan of the texture of raw meat, personally. Also, for this particular recipe, make sure to scrape up the bits in the pan, because there is some amazing flavor packed into them. You can see on the recipe photo that I actually smeared a bit of the pan bits onto the bun of the burger. Make sure to serve with ketchup, or alternatively some extra dijon mustard!
