One might expect to be tired of barbecue after a three-day grillfest of a holiday, but for some reason, I always wake up on July 5 even more enthusiastic about lighting up the grill. After all, it's only the beginning of July — so hamburger season has just begun!
The only difference? After eating an enormous array of all-American fare, I'm craving something a tad on the lighter side. That's why I'll shape burgers out of extra-lean turkey meat, and flavor them with scallions, Dijon mustard, and garlic. They'll be topped off with some whole-grain burger buns — and, of course, properly melted cheese. See the recipe after the jump.
- 1 1/2 pounds ground turkey, preferably 92 to 93 percent lean
- 1/2 cup finely grated Gruyere cheese
- 4 thinly sliced scallions
- 1/4 cup dried breadcrumbs
- 1/4 cup Dijon mustard
- 1 clove garlic, minced
- Coarse salt and freshly ground pepper
- Vegetable oil, for grill
- 4 hamburger buns
- Sliced tomatoes, red or white onion, ketchup, mustard, mayonnaise, and lettuce leaves, for serving
- Heat grill to high. In a medium bowl, use a fork to gently combine ground turkey with cheese, scallions, breadcrumbs, mustard, and garlic. Season with salt and pepper. Gently form mixture into four 1-inch-thick patties.
- Lightly oil grill. Place patties on the hottest part of the grill; sear until browned, 1 to 2 minutes per side. Move the patties to cooler part of the grill; continue grilling until cooked through, 5 to 10 minutes per side.
- Main Dishes, Poultry
- North American