Turkey Mustard Burgers Recipe

Name: Turkey Mustard Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground turkey; 1/4 cup minced red onion; 1 tablespoon Dijon mustard; 1 teaspoon coarse salt; 1 tablespoon olive oil, or as needed; 4 whole wheat hamburger buns; 1 cup baby arugula; 1 avocado - peeled, pitted, and sliced; 4 slices green bell pepper; 1/4 cup grated Parmesan cheese

Servings: persons

1 pound ground turkey
1/4 cup minced red onion
1 tablespoon Dijon mustard
1 teaspoon coarse salt
1 tablespoon olive oil, or as needed
4 whole wheat hamburger buns
1 cup baby arugula
1 avocado - peeled, pitted, and sliced
4 slices green bell pepper
1/4 cup grated Parmesan cheese

1
Mix ground turkey, minced red onion, Dijon mustard, and coarse salt in a bowl; form into 4 patties and refrigerate 30 minutes.
2
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3
Drizzle olive oil over the burgers.
4
Cook burgers on the preheated grill until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5
Serve on whole wheat hamburger buns topped with baby arugula, avocado, green bell pepper, and Parmesan cheese.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound ground turkey, 1/4 cup minced red onion, 1 tablespoon Dijon mustard, 1 teaspoon coarse salt, and more.

Yes, Turkey Mustard Burgers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Mustard Burgers

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