Gruyere Scallion Turkey Burgers

In response to these turkey burgers, people often say, "Really this is turkey?! Turkey never tasted soooo good..."

 Ingredients

• 1 lb ground turkey (any kind)
• 1/4 lb of gruyere cheese
• 1 egg beaten
• bunch of scallions or green onions
• salt and pepper
• 1/2 cup unseasoned breadcrumbds (and extra!)
• 1/4 cup dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• olive oil

Tools

• Sharp knife
• Cutting board
• Measuring spoons
• Measuring cups
• Grater
• Large mixing bowl
• Wooden spoon or rubber spatula
• Medium frying pan with lid/hat/cover
• Saran wrap and Ziploc bags (optional, for frezer storage)
  

Prep Tips

• Worcestershire sauce is typically used for seasoning/BBQing meats and in cocktails. A flavoring after my own heart!
• Scallions are also called green onions, so don't be fooled in the grocery store.
• Cut calories by cutting the cheese in half, just not my preference.
  

Step by Step

Makes 7-8 Burger Patties

• Wash and dry your scallions, get inside those tubes where dirt hides!
• Slice of root end and slice scallions about 1"-2" into green part.
• Heat a drizzle of olive oil in pan on med heat.
• Add scallions and push around for 4 mins. This helps soften the scallions because they won't soften while cooking the burgers. Remove them from heat after 4 mins to cool while you get the rest of your ingredients ready.
• Grate the 1/4 lb cheese.
• Beat the egg and keep in bowl.
• Add turkey meat to large mixing bowl.
• Add beaten egg and grated gruyere cheese.
• Add 1 tbsp Worcestershire and 1 tbsp soy sauce (or just circle the bottle around the bowl once to wing it).
• Add ¼ cup Dijon and a touch of salt and pepper.
• Mix all with a wooden spoon (or your hands).
• Add in the cooled off scallions and fold into mixture.
• Add the breadcumbs slowly and only use as much as you need to get the burgers to hold. Ask yourself – would this slip through a grill? Too many breadcrumbs dry out the burgers.
• Cook them in a pan on the stove for 4 mins on each side, covered (to lock in the flavor!).
• Cut into a burger and make sure you don’t see pink – a cooked burger will be almost a grey/beige color in the middle. If you see pink, give them another couple of minutes.
• What to do with leftover burger patties? Either freeze without cooking or cook all burgers and freeze what you won’t be able to eat within a few days of cooking. Frozen burgers become an easy go-to, zero prep dinner or lunch down the road!