Summer = Grilling. It's sort of an unwritten law.
But you may have some tunnel vision when it comes to grilling. Meaning that you might be stuck in the burger - hot dog - chicken - steak rut. Not that there's anything wrong with the classics. It's just that it's nice to reimagine what is into what could be.
These burgers are a great place to start. Turkey burgers, no less. {Since I don't do the cow thing around here.}
Lemon-rosemary turkey burgers with melty brie, raspberry jam and arugula... and a little schmear of walnut-honey butter. Say what???
Here's the thing: You can't have all that goodness on a mediocre bun, right? That's like Dom Perignon in a plastic cup. It just won't do.
If you're gonna go gourmet, you've gotta go all the way. I used a delicious, gourmet Cracked Wheat Kaiser Roll as the fluffy bed for this anything-but-ordinary burger.
Since turkey burgers can be kind of "blah", I jazzed them up with the bright flavor of lemon zest and herbaceous rosemary. And guess what else is in these patties? Almond flour! It helped the burger stay nice and juicy all while giving them an extra hint of flavor and texture. Because I love brie on just about everything, I smothered the burgers with a generous helping which I allowed to come to melty perfection right on the grill.
I figured it couldn't hurt to toast the buns, but wanted to make sure they got extra crisp, so I slathered them with a Walnut-Honey Butter that I whipped up in minutes. Once they were nice and toasty, a smear of raspberry jam finished them off. The sticky jam helped hold the arugula in place. Love a double-duty ingredient.
It's not your typical backyard burger... but then again, who wants one of those?
More Burger Recipes
Looking for more burger recipes? Give these a try!
- Smoky Salmon Bagel "Burgers" with Garlic Dill Schmear
- Bacon & Kale Balsamic Turkey Burgers
- Asian Slaw Turkey Burgers
- Quinoa, Beet & Bean Burgers
Rosemary-Lemon Turkey Burgers with Brie, Raspberry Jam & Arugula
Ingredients
- 1 pound ground turkey meat
- 1 egg lightly beaten
- ¼ breadcrumbs see notes
- 1 lemon zested
- 1 teaspoon fresh rosemary finely minced
- 1 teaspoon onion powder
- ½ teaspoon salt
- 4 gourmet burger buns see notes
- ¼ cup raspberry jam see notes
- 4 ounces brie divided
Instructions
- Preheat grill or grill pan to medium-high heat. Prepare a baking pan or plate for transferring patties by lining with foil. Set aside.
- In a large bowl, gently combine ground turkey meat, egg, bread crumbs, lemon zest, minced rosemary, onion powder and salt until mixture is uniform. Do not overmix.
- Divide the mixture into 4 equal sections. Lightly wet or oil your hands, and shape each section into a patty.
- Place patties on hot outdoor grill or on a grill pan. Cook about 6-7 minutes on one side; flip and cook another 5-6 minutes on the other side until just about cooked through. Turkey burgers should be safely cooked to 165°F. Try not to overcook as this will dry them out.
- Remove turkey burgers from grill and place onto burger buns. Top each burger with about an ounce of brie. Place about ¼ cup arugula on top of each burger.
- Spread a generous layer of raspberry jam on the top half of each bun. Flip top of bun onto burger and enjoy!¼
Notes
- Since turkey burgers are lean, it helps to oil or spray the grates on the grill to prevent sticking. Simply generously oil a paper towel and, using tongs, rub along the hot grill grates.
- You can use regular or gluten free breadcrumbs for this recipe. In the original recipe, I used ¼ cup of almond flour, which kept them moist and gave them a nice texture.
- Try to select a sturdy, flavorful burger bun for these like a broiche bun to really drive home the gourmet flavor!
- I use raspberry jam for these turkey burgers, but you can experiment with any type of jam such as fig or onion. Honey would also be equally delicious here.
These burgers sound absolutely amazing!
Anything but ordinary, indeed! Love all the fabulous flavors you have going on here!