A year ago this month, a turkey burger graced the cover of Whole Living Magazine
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I didn’t act then but always kept the picture in the back of my mind. This week, it was time
The taste combinations were absolutely killer
A mix of mustard, cheese, arugula, peppers, and avocado. Plus a few additions we picked up from the Chicago Food Swap (dill ranch dip and organic bean sprouts) gave the already healthy tasting burger incredible flavor.
A simpler recipe would be hard to come by. Once all of the ingredients were prepped, it was just a matter of mixing the turkey with the onion, grilling the patties for 10 minutes (ish) and the rest was assembly.
Worried our homemade mustard would be lost in the patties; we instead opted to spread it on the bun.
The peppadew peppers were a bit difficult to find in time for a last-minute dinner, so we improvised with red bells, if only for a punch of color. ( Next time we’ll make a run to our specialty grocery)
The recipe doesn’t call for this, but taking a cue from Whole Living‘s photo, mashing up the avocado to spread it on the bun seems like it would make a great base condiment
Slices are nice too
A couple of other notes:
If you want an even healthier spin on these burgers, ditch the buns, double (or triple) the arugula, and serve everything in a bowl, like a salad. I bet it would be delicious!
I read a tip not long ago that when you’re making burgers such as these. If you take a minute to lightly oil the outside of the meat instead of the grates, the burgers won’t be as dry (brushing ingredients with olive oil helps them caramelize and seals in their juices)
~ Adapted from Whole Living Magazine, June 2012
Mustard Turkey Burgers
- 1 lb ground turkey
- ¼ cup red onion, chopped fine
- 1 tsp kosher salt
- olive oil, for drizzling
- 4 whole-wheat buns
- 1 avocado, sliced
- mustard for spreading
- 1 red pepper, sliced (or 4-5 Peppadew peppers, sliced)
- 1 cup baby arugula
- ¼ cup smoked cheddar (or grated Parmesan)
- In a bowl, combine turkey, 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, mustard, peppers, arugula, and cheese