© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
“We use ground turkey in all our locations due to high customer demand for a healthy alternative to high-fat burgers and heavy sandwiches. The flavors in the Dill Dijon Mayonnaise complement the ground turkey. Our guests just love the ground turkey burger menu offering and it has been a consistent winner for us.” – Restaurant Owner Donna Crivello from Donna’s Cafe in Baltimore, Md.
1-1/4 c mayonnaise
2 tbsp mustard
2 tbsp fresh dill, minced
Freshly squeezed lemon juice To Taste
3 lbs Ground Turkey
1 c grated Romano cheese
1 c fresh bread crumbs
2 tbsp Dijon mustard
2 tsp Tabasco
2 tsp Worcestershire sauce
3 Cloves fresh garlic, minced
Salt and freshly ground black pepper As needed
1 tbsp chopped fresh rosemary or thyme
8 Each multi-grain rolls, split and lightly toasted
Green leaf lettuce, washed, drained and chilled As needed
Roasted red peppers As needed
Thinly sliced red onion rings As needed
Dill & Dijon Mayonnaise
Mix mayonnaise, mustard, fresh dill and little lemon juice. Cover and reserve for service in the refrigerator.
Turkey Burgers
Place ground turkey, Romano cheese, bread crumbs, 2 tablespoons Dijon, Tabasco, Worcestershire, garlic, salt and pepper in a medium sized bowl and mix lightly to incorporate all ingredients.
Shape into 6-ounce patties, about 1-inch thick.
Place on waxed paper, cover and refrigerate until service.
Oil grill rack and preheat grill to medium-high. Add burger to hot grill and cook on one side for about 5 minutes, flip and cook on the other side for about 4 minutes more on medium-high.
Transfer to a cooler part of the grill and continue to cook a bit longer - until cooked to 165 degrees F, about 5 more minutes.
Spread Dill Dijon Mayonnaise on lightly toasted rolls.
Place turkey burgers on rolls and garnish each burger with lettuce, onions and roasted red peppers.