It’s summertime so naturally we’ve been making a lot of burgers, but these turkey crunchburgers were a big-time standout. I didn’t see it coming either because they’re so simple! As usual, I used ground turkey rather than ground beef – the burgers themselves are seasoned with salt, pepper and just a little Worcestershire sauce. They’re garnished with the usual suspects like cheese, lettuce, tomato, and onion but the two star ingredients are a big handful of potato chips and the horseradish mustard sauce.
We usually serve our chips on the side with burgers, but throwing them on top ensures a salty, crunchy addition to each bite. It was awesome, though admittedly a little hard to bite into as the chips make the burger huge!
By Tracey
Turkey Crunchburgers with Horseradish Mustard Sauce
adapted from Bobby Flay’s Burgers, Fries, and Shakes
Ingredients:
Burgers
- 1 lb ground turkey
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- few shakes of Worcestershire sauce
- 4 slices American cheese
- 4 handfuls of potato chips
- 4 burger buns
- tomato, lettuce, and red onion (optional garnish)
Horseradish Mustard Sauce
- 2 tablespoons light mayonnaise
- 2 tablespoons nonfat Greek yogurt
- 2 tablespoons Dijon mustard
- 2 tablespoons drained prepared horseradish
Directions:
Add the ground turkey, salt, pepper, and Worcestershire sauce to a medium bowl. Use your hands to gently mix until everything is combined (don’t overwork the meat). Divide the meat into 4 equal portions and shape each into a patty about 1/2 to 3/4-inch thick. Make a deep depression in the center of each burger with your thumb (this will help them keep their shape as they cook).
Set a grill pan over medium-high heat. Spritz with nonstick cooking spray. When the pan is hot, add the burgers (the side with the impression should be face-up) and cook for about 4 minutes per side, or until they are cooked through (an instant-read thermometer should register 165 F). In the last minute of cooking, top each burger with one slice of cheese and allow to melt (I like to tent the burgers with foil to encourage the cheese to melt).
Top the burgers with the horseradish mustard sauce, tomatoes, lettuce, onion, and finally a big handful of chips! Serve on buns (toasted, if you want!).
To make the sauce: Whisk all of the ingredients together in a small bowl then season to taste with salt and pepper. Cover the bowl and refrigerate the sauce for at least 30 minutes to give the flavors time to meld.
Makes 4 burgers.
