Tuesday, July 31, 2012

Dijon Chicken Burgers

Hello and welcome to the first meat-centric recipe post on The Lovely Prelude in months!  This recipe is definitely much healthier than your traditional hamburger (which, don't get me wrong, is delicious!), and it is inspired by the "Favorite Turkey Burger" recipe in Martha Stewart's Great Food Fast, which is a staple in our home.  Matt and I have been trying to eat much healthier, and rarely ever buy red meat anymore, which could easily be very distressing to me.  These burgers, however, are so satisfying and have such a great combination of flavors that they can almost convince me that I don't need red meat (almost!).  The original recipe calls for turkey, but I just as easily subsituted ground chicken for an almost identical taste.  I omit the cheese from Martha's recipe, but I just add a slice of cheese to the top of Matt's burger and I hear no complaints. 

Now, Matt's best friend, a self-proclaimed turkey burger connoisseur, tried the turkey burgers made with this recipe and declared them even better than his favorite restaurant's turkey burgers. I call that a success! 

At this point, I've been making these for so long that I just "eye-ball" the measurements.  It's really difficult to go wrong here. 

Dijon Chicken Burgers
1 1/2 pounds ground turkey (preferably 93 percent lean)
1/2 cup finely grated Gruyere cheese
4 scallions, thinly sliced
1/4 cup breadcrumbs
1/4 cup Dijon mustard
1 garlic clove, minced
Coarse salt and fresh ground pepper
4 hamburger buns

1. Heat the grill to high.  In a medium bowl, use a fork to gently combine the turkey with the Gruyere, scallions, breadcrumbs, Dijon mustard, and garlic; season generously with salt and pepper.  Dividing the mixture evenly, gently form the mixture into four 1-inch-thick patties.
2. Lightly oil the grill.  Place the patties on the hottest part of the grill; sear until browned, 1 to 2 minutes per side. Move the patties to the cooler part of the grill; continue grilling until cooked through, 5 to 10 minutes per side.
3. Split the hamburger buns and toast on the grill if you like; place a burger on each bun and serve with the desired accompaniments. 

In my case, the desired accompaniments were sauteed collard greens and a slice of tomato, with extra Dijon.  Matt's desired accompaniment was a simple slice of cheese--my man's easy to pleasy.  We had them with spicy roasted potato wedges and cauliflower. 
(love, haley)


  1. Good job!! You're making your sister proud -- plus keeping your grandma happy with the daily "fix" of The Lovely Prelude! The chicken-burger DOES look good -- but the collard greens???? Not sure about that -- especially in the Paul Rehder world! Plus Nancy, Karen and I greatly approve yesterday's darling outfit! XXXXX

  2. Hi Grandma, I'm glad that you've been enjoying my posts! I must admit--I was a little nervous following in Abbi's footsteps! You should give collard greens a shot next time Paul's out of town--I love them sauteed with olive oil and just salt and pepper; in fact, I have that almost every day for lunch!

    Hope you three ladies are having fun for Beach Week--wish I could be there with you!

  3. Those fries look AMAZING!! I'll have to get that recipe from you...

  4. I don't do collards either! Kale, yes, collards no. We love turkey burgers at our place too - not too much red meat here either. It looks yummy Haley - I am proud of to have raised two good cooks. And glad you are referring to "the bible".

  5. Where's the beef? Just kidding, these look fabulous. I have tried my hand at cooking greens, believe it or not, unuccessfully. You will have to give me a lesson next time we are together. Love you
    aunt nesi