Twenty minutes. That’s all it takes to make these burgers. And an extra approximately 1.5 minutes to eat them all.
We have this situation in our household and that situation is called Elliott and His Insatiable Appetite. The man can eat an entire frozen pizza with ease and polish off bags of chips as a snack. When we are with family, he is always called on to finish the last bites of things, and he always obliges. And following normal serving sizes for recipes? Fuhgeddaboutit.
So when I made these delish tarragon blue cheese turkey burgers — all jazzed up with fresh tarragon, crumbly blue cheese, chopped red onion and homemade honey mustard sauce — earlier this week for dinner, I knew I needed to enjoy my burger to the fullest. Because the rest of them were guaranteed to be gone by midnight.
And they were.
Of course, I take it as a point of pride whenever my darling husband polishes off a meal I’ve made for us. Big (or, gigantic/humongous/enormous) as his appetite may be, he is a rather picky eater and there are times when I make dinner and it goes over like a lead balloon. It happens. He’s gracious enough (or maybe just really really hungry enough?) to try anything, but sometimes there’s just too much “healthiness” to his liking (direct quote from him: “It just tastes really… healthy.”).
I’m not about to sneak fruits and veggies in his diet like I do with my 15 month old, but I am on a mission to make more meals that are tasty but also good for us. And quick. That’s always the name of the game around here (and I’m sure for you, too). These burgers hit the mark on all counts. They’re easy, juicy, full of flavor and they come together from start to finish in 20 minutes flat. Do I hear an “amen”?
The weather was pretty cruddy the day I made these burgers so I decided to bake them in the oven rather than grill them. Either method will work great, though, and I’ve given instructions for both below. I used 92/8 ground turkey (that’s 92 percent meat, 8 percent fat) but if you can find even higher fat content (up to 80/20), that’ll make for even juicier burgers that are still quite good for you. Just be sure to cook them a little longer, whether in the oven or on the grill.
Finally, don’t forget to top your burgers with the homemade honey mustard (which is really just Dijon mustard mixed with honey, nothing fancy but very yummy) and even a spread of mayo, too, for a little decadence. Be sure to add a few extra blue cheese crumbles on top, because those salty, cheesy bites of goodness cannot be missed. Serve these up with sweet potato fries or a salad (with loads of ranch and croutons for the husband, let’s be real) and just like that, dinner is served.
I mean, I really do hear an “AMEN,” right?
- 1 lb ground turkey
- 2 ounces crumbled blue cheese
- ¼ cup finely chopped red onion
- 1 teaspoon chopped fresh tarragon, plus more leaves for topping
- 2 teaspoons hot sauce
- 2 tablespoons Dijon mustard
- 2 teaspoons honey
- 4 burger buns
- Mayonnaise, lettuce, thin-sliced red onion, etc., for topping burgers
- Place an oven rack 6 inches from broiler. Heat broiler to high. Line a rimmed baking sheet with foil; spray foil lightly with cooking spray.*
- In a large bowl, stir together ground turkey, 1 ounce blue cheese, red onion, tarragon and hot sauce until well combined. Form mixture into 4 round, ¾-inch thick patties. Place patties on prepared baking sheet.
- Broil patties 10 minutes, flipping once, until browned and a meat thermometer inserted in center of patties reads 165 degrees F.
- Meanwhile, in a small bowl, stir mustard and honey until combined. Spread honey mustard on burger buns, then top with mayonnaise, lettuce, red onion and/or any other desired toppings. Top each burger with a patty, then top each patty with remaining blue cheese crumbles and tarragon leaves.
- *NOTE: Alternatively, patties can be grilled. Heat a gas or charcoal grill to medium heat and cook patties on greased grates (grill covered), flipping once, 10 minutes until a meat thermometer inserted in center of patties reads 165 degrees F.