You know that I grilled these turkey burgers over the weekend with my Hamilton Beach Grill. I LOVE that little grill and in case you didn’t know, I am giving one away! So stop by my Hamilton Beach Grill Giveaway post to enter.
I had a pound and a half of ground turkey in my fridge and I wanted to try something a little different. I came up with this recipe which is based on Martha Stewart’s favorite Turkey Burger recipe, so I had an idea these would be pretty good.
Turkey Burgers w/Chipolte Mustard and Jarlsberg Cheese
- 1 1/2 pounds ground turkey (93 percent lean)
- 1/2 cup finely grated **Jarlsberg cheese
- 1/4 cup sweet onions finely diced
- 1/4 cup dried breadcrumbs
- 1/4 cup Southwest Style Chipolte Mustard (I used Bookbinders).
- 1 garlic clove, minced
- Coarse salt and ground pepper
- Heat grill to high. (In my case the Hamilton Beach Grill only has one setting. )
- In a medium bowl, use a fork to gently combine ground turkey with Jarlsberg, onions, breadcrumbs, mustard and garlic; season generously with salt (I used sea salt) and pepper.
- Lightly oil grill. (I used Pam Olive Oil spray.) For a large grill, place two patties on the hottest part of the grill; sear until browned 1 to 2 minutes per side. Move patties to cooler part of grill; continue grilling until cooked through, 5 to 10 minutes per side. For a small grill like the Hamilton Beach Indoor Grill, I just watched them (since there is no space to move them to a cooler area) and used a thermometer to test that the inside was cooked through. (The USDA recommends cooking to a minimum internal temperature of 160°F).
**Jarlsberg is a mild cow’s-milk cheese with large irregular holes or what are commonly referred to as “eyes”, originating in Jarlsberg, Norway. Jarlsberg has a yellow-wax rind (outer layer) and a semi-firm yellow interior. The flavor is mild, buttery, nutty and slightly sweet. It is an all-purpose cheese, used for both cooking and eating as a snack.
Martha Stewart recommends Gruyere Cheese for this recipe. I did not have any. I saw that someone recommended Jarlsberg cheese (what I did have on hand) as a good substitute for Gruyere. I thought the Jarlsberg cheese was pretty darn good in this recipe. Could it be that in making this one small decision, I have outdone Martha Stewart? 🙂
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