Lean, juicy, and packed with flavor, these Turkey Burgers with Blackberry Mustard prove that lighter doesn’t have to mean boring. Smoky paprika, garlic, and herbs create a tender burger that’s perfectly complemented by a homemade blackberry mustard with just the right balance of sweet, tangy, and spicy. Whether you’re grilling for family or serving a backyard crowd, this unique combination is sure to become a seasonal favorite.
Turkey Burgers with BlackBerry Mustard
Turkey Burgers
Blackberry Mustard
Putting it all together
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Turkey Burgers
Place the ground turkey in a large mixing bowl.
Add the onion, garlic, Worcestershire sauce, Dijon mustard, soy sauce, smoked paprika, Italian seasoning, salt, pepper, breadcrumbs and egg.
Gently mix with clean hands just until everything is evenly combined. Do not overmix.
Divide the mixture into 10 equal portions. Shape each portion into a patty about ¾-inch thick.
Press a shallow indentation into the center of each patty. This helps the burgers cook evenly and stay flat.
Heat a large skillet, griddle or grill over medium heat. Lightly coat the cooking surface with olive oil.
Cook the burgers for 5–7 minutes on the first side.
Turn and cook for another 5–7 minutes, or until the centers reach 165°F.
Let the burgers rest for 3 minutes before serving on buns with desired toppings.
Pro tip: Ground turkey is soft and sticky. Lightly oiling your makes the patties easier to shape.
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Blackberry Mustard
In a medium container with an airtight cover, add the yellow mustard seeds, cold water, and vinegar. Stir to combine, cover, and refrigerate at least 8 hours or overnight.
In a food processor or blender, pulse mustard seed mixture, blackberry spread, and salt until coarsely ground or desired consistency, about 1 minute. If mixture is too thick slowly add additional cold water 2 TB at a time until desired consistency is reached.ÂTransfer to a glass airtight container and allow to sit at room temperature until desired spiciness is reached, 1 to 2 days. Store in the refrigerator up to 2 weeks.
