Spring is here and burger season is about to explode. I love to grill and I love to make burgers. These burgers are made with the dark meat from the chicken to keep them from drying out and they are incredibly flavorful with herbs and dijon mustard. They are not heavy like a beef burger, they’re fresh and light but packed with deliciousness. These burgers make a great alternative to try on a hot summer day, paired with the balsamic onion and tarragon dressing and a glass of Pinot Grigio or a great amber ale…yum!

Turkey Burger Patty

908g (2lbs) Ground Turkey, dark meat

10g Grainy Dijon Mustard

6g Herbs de Provence

15g Green Onion, chopped

2g Black pepper, fresh

2g Kosher or Sea Salt

1 Egg, large

53g Bread Crumbs

Add all ingredients to a bowl mix gently with clean hands; try not to squish the meat, it will make it tough. The mixture will feel a bit wet at first even after it’s fully mixed, the breadcrumbs will continue to absorb the moisture so let it sit for five minutes or so before forming the burgers.

I use a 4oz scoop to get each burger the same size but you can just divide the mixture evenly or scale out 4oz balls. Form the burgers so they are an even thickness, they will shrink slightly on the grill but not as much as beef burgers. Cook on the grill or a flat griddle pan until the juices run clear, the time will depend on the thickness of the burgers.

Balsamic Onion & Tarragon Dressing

50g Onion, Caramelized*

25g Balsamic Vinegar

1/2 Tbsp Tarragon, dried

2g Black pepper, freshly ground

2g Kosher or Sea Salt

15g Grainy Dijon Mustard

150g Mayonaise, good quality

*To caramelize onions, slice one medium onion thinly and place into a small sauce pan with one tablespoon of oil. Heat on low stirring to coat the onions, allow to cook low and slow, stirring occasionally until golden in color, approx. 20 minutes. Cool to room temperature before proceeding.

Add all ingredients to a bullet style blender or food processor, blend until smooth. Enjoy!