These turkey burgers from Martha Stewart are one of my go-to’s. The dijon mustard and scallions combine to give the burgers a mild kick, while the Gruyere adds a smoothness that helps pull it all together.
These burgers are very easy and quick to make, and as long as you have all the right ingredients, they will turn out consistently good every time. Very good for rushed weeknights!
Obviously I can’t reprint the whole recipe here, but you should definitely check it out!
A note on cheese: Gruyere tends to be one of the priciest cheeses at the market. I’ve experimented making these burgers with less expensive cheeses, such as Cheddar and mozzerella, but the burgers always tended to fall apart when cooked. The only other cheese that came close to holding up like the Gruyere was Gouda, which isn’t really significantly cheaper.
A note to self: Every time you buy scallions in advance, planning to make this recipe in a few days, they’ve wilted by the time you’re ready to actually use them. Stop buying scallions unless you’re actually going to use them within the next day!