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Turkey Burgers with Jam-Dijon Mustard

Courtesy Will Coleman
Cook Time:
10 mins
Prep Time:
15 mins
Servings:
4
RATE THIS RECIPE
(30)

Chef notes

These burgers prove that cooking with turkey is anything but boring. The blend of bacon and turkey in each patty creates a burger that's smoky, juicy and packed with a surprise for everyone at the table. We’re taking things to the next level by topping each patty with melted brie and honey mustard, turning this into a luxurious eating experience that’s easy enough for a weeknight, but will also wow guests at your next party.  

To make these burgers, start by prepping the pieces for each layer individually. To make the jam, combine fruit jam, Dijon mustard, onion powder and black pepper in a small bowl until smooth. In a separate bowl, toss together arugula, lemon juice, olive oil and salt. Form the patties from a mix of ground turkey, chopped bacon, salt and ground black pepper, and cook on a grill or skillet. During the last 3 minutes of cooking, top each burger with a slice of brie and let it melt. 

To serve, place the burgers on the buns and top with sliced onion, tossed arugula and the jam-Dijon mustard mixture. 

Looking for other standout turkey burger recipes? Try Anne Burell’s Killer Turkey Burgers or our fresh Green Goddess Turkey Burgers next! 

Technique Tip: The Jam-Dijon Mustard can be refrigerated for up to 2 weeks. Turn these burgers into  sliders by using eight slider buns and shaping smaller patties.

Swap Option: You can use ground chicken, beef or pork in place of turkey. 

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it. 

Ingredients

For the Jam-Dijon Mustard
  • 1/4 cup fruit jam (mixed berry, apricot, plum, etc.)
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon onion powder
  • freshly ground black pepper, to taste
For the Tossed Arugula
  • 1 cup arugula
  • 1/2 lemon juiced (about 1 tablespoon lemon juice)
  • 1 tablespoon olive oil
  • kosher salt, to taste
For the Turkey Burgers
  • 1 pound ground turkey (15% fat ratio)
  • 6-8 slices bacon, chopped into small pieces (about 3/4 cup)
  • kosher salt and freshly ground black pepper
  • 1 (8-ounce) brie wheel, sliced horizontally into 4 rounds
  • 1/2 red onion, sliced into rings
  • 4 onion buns, sliced in half
Fulfilled by

Preparation

For the jam-Dijon mustard:

Mix the jam, mustard, onion powder and black pepper in a small bowl until smooth. Set aside for later use or refrigerate for up to 2 weeks.

For the tossed arugula:

In a medium bowl, toss together the arugula, lemon juice, olive oil and salt.

For the turkey burgers:

1.

Mix the ground turkey, chopped bacon, salt and ground black pepper in a large bowl. Form into four even patties.

2.

Preheat the grill or a skillet to medium heat.

3.

Cook the burger patties for 3 to 5 minutes on each side. During the last 3 minutes of cooking, top each burger with a slice of brie and let it melt. Once finished cooking, remove from the grill or pan and allow to rest for 5 to 8 minutes.

To serve:

Place the burgers on the onion buns and assemble with the sliced onion, tossed arugula and jam-Dijon mustard.