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.