You’ll never look at a turkey burger the same after you try this bright and flavorful rendition.
I remember when American Society was introduced to the concept of the turkey burger. Or, in any case, my family was introduced to the concept of the turkey burger. It was the 90’s and they were frozen, dry and flavorless. It also didn’t help that adults were trying to treat this new burger like it was made out of beef. You wouldn’t think of topping Thanksgiving dinner with ketchup and mustard. So why would you do the same to a burger made out of turkey? The flavor profile just doesn’t work with the same condiments.
Fast forward to today and turkey products on the market have come a long way. What was once available to home cooks has transformed into multitudes of different cuts, freshness and flavors. This transformation of choices isn’t just limited to turkey. Yogurt has come a long way as well. The introduction of plain greek yogurt as allowed the use of yogurt in various savory applications never before possible. Yogurt on a burger? Yes. Like I said, this isn’t your 1990’s style turkey burger.
The Turkey Burger
We will start on the yogurt first.
Mix the Dijon mustard, lemon zest, fresh dill, garlic powder and salt and pepper into the plain Greek yogurt. Set aside.
Divide the pound of ground turkey into thirds and form patties.
Dust the patties with store bought or homemade cajun seasoning. I decided to make life easy and use a popular brand I have been using for years. I also pan seared these burgers instead of grilling. The use of cajun seasoning works better in a pan than on the grill.
Once the burgers are cooked through, place on a buttered brioche bun with your choice of toppings. I kept it simple and just went with a spring mix for the lettuce. Then finished the burger with the lemon dill yogurt.
To me, topping the burger with anything more than just lettuce would have taken away from the simple and bright flavors we have created.
So, I encourage you. Next time you’re thinking burgers, leave the beef (and ketchup) in the fridge and explore a new range of flavors.
A fresh modern take on a once bleak and barren flavorland once known as the frozen turkey burger.
- 1 lb ground turkey dark meat
- cajun seasoning
- 1 each small plain greek yogurt
- 1 Tbsp Dijon mustard
- 1 tsp garlic powder
- 1 each lemon, zest
- 1 Tbsp fresh dill chopped
- 3 each brioche buns
- spring mix
- 1 Tbsp olive oil
Mix the mustard, dill, garlic, lemon zest and salt and pepper in the greek yogurt. Set aside.
Divide the ground turkey evenly into thirds and form into patties. Dust with cajun seasoning.
Fry burgers in medium high pan with olive oil until nicely seared and cooked through, but not dry.
Set burger on brioche bun with lettuce or spring mix. Finish with yogurt condiment. Enjoy