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Mustard-Dill Turkey Burgers with Mustard-Dill Slaw

Many bakeries are now creating great-tasting gluten-free buns, so you don’t need to give up burgers if you can’t eat gluten. Or, for an unexpected presentation, place the burgers atop mashed potatoes mixed with a big handful of fresh dill.

Ingredients:

  • 1/3 cup (3 fl. oz./80 ml) gluten-free mayonnaise
  • 5 Tbs. (2 1/2 oz./75 g) gluten-free Dijon mustard
  • 5 Tbs. (3/4 oz./20 g) minced fresh dill
  • 1 tsp. plus 1 Tbs. fresh lemon juice
  • Freshly ground pepper, to taste
  • 1 bag (8 oz./250 g) prepared coleslaw mix
  • 3 green onions, minced
  • Kosher salt, to taste, plus 3/4 tsp.
  • 1 1/4 lb. (20 oz./625 g) ground turkey, preferably dark meat
  • Olive oil for cooking
  • 4 gluten-free buns, toasted, or mashed potatoes mixed with
      2 Tbs. chopped fresh dill

Directions:

In a small bowl, combine the mayonnaise, 3 Tbs. of the mustard, 2 Tbs. of the dill and the 1 tsp. lemon juice to make a sauce. Season with pepper. In a large bowl, combine the coleslaw mix, 1/4 cup (2 fl. oz./60 ml) of the sauce, the 1 Tbs. lemon juice and one-third of the green onions and toss to coat. Season with salt and pepper.

In another large bowl, combine the ground turkey, the remaining 2 Tbs. mustard, 3 Tbs. dill, the remaining green onions, the 3/4 tsp. salt and a generous amount of pepper. Mix gently. Form the mixture into 4 patties, each about 1/2 inch (12 mm) thick. Using your thumb, make an indentation in the center of each patty.

Heat a large fry pan over medium heat and brush with olive oil. Add the patties and cook, turning once, until browned on both sides and cooked through in the center, about 5 minutes per side.

Place the bun bottoms on 4 plates or spoon the potatoes in the center of 4 warmed plates. Top each with a patty and a spoonful of sauce. Spoon the coleslaw on top of each patty or alongside the potatoes, place the bun top, if using, over the slaw and serve immediately. Serves 4.

Adapted from Williams-Sonoma Weeknight Gluten Free, by Kristine Kidd (Weldon Owen, 2013).