Rating: 4 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 6 Ratings

Turkey burgers get a bad rap for being dry, but a healthy dose of Dijon-style mustard makes them both flavorful and moist. Grilled cherry tomatoes lend a juicy burst of sweetness. Serve burgers as open-face sandwiches with a big salad for a light but filling meal.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

30 mins
25 mins
11 mins
1 hr 6 mins


Ingredient Checklist


Instructions Checklist
  • Soak four, 8- to12-inch bamboo skews in water for 30 minutes. Meanwhile, in a medium bowl combine 1 Tbsp. of the mustard, panko, milk, garlic, shallot, basil, and 1/4 tsp. each of the salt and pepper. Add ground turkey; mix well. Form into four 1/2-inch thick patties.

  • Thread cherry tomatoes on skewers. Brush lightly with olive oil.

  • For a charcoal or gas grill, grill burgers on the rack of a covered grill directly over medium heat for 11 to 13 minutes or until patties are done (165°F), turning once halfway through grilling. Add the tomato skewers the last 6 minutes or grilling, turning to cook evenly.

  • Spread the cut sides of toasted bread with remaining Dijon mustard. Place each burger on top. Remove tomatoes from skewers and pile on the burgers. Drizzle with a little lemon juice and sprinkle with remaining salt and pepper. Top with basil.

Nutrition Facts

297 calories; fat 7g; cholesterol 55mg; saturated fat 1g; carbohydrates 24g; mono fat 4g; poly fat 1g; insoluble fiber 2g; sugars 4g; protein 33g; vitamin a 838IU; vitamin c 13.9mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2.3mg; vitamin b6 0.2mg; folate 80.4mcg; sodium 821mg; potassium 309mg; calcium 43mg; iron 2.6mg.