Best Dijon Burgers Recipes

APPLE MAPLE TURKEY BURGERS WITH MAPLE-DIJON SAUCE

Steps:

• Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
• For Maple-Dijon Sauce: In a small bowl, stir to combine mayonnaise, Dijon mustard, and 2 tablespoons maple syrup; set aside.
• For Turkey Burgers: In a medium bowl, mix together all ingredients for burgers. Wet hands to prevent sticking and shape into 4 patties.
• Place burgers on hot oiled grill for 5 to 6 minutes per side or until done.
• Serve on buns with traditional burger condiments and a dollop of maple-Dijon sauce.

MAILLE® DIJON VEAL BURGERS

Steps:

• Remove some bread from cut sides of top half of rolls, creating a pocket.
• Place in food processor or blender. Pulse to form fine crumbs. Reserve 1/4 cup crumbs for burgers.
• Combine ground veal, bread crumbs, basil, egg, 1 Tbsp mustard and black pepper in large bowl, mixing thoroughly. Shape into four 1/2-inch thick patties.
• Place patties and bell pepper on oiled grid over medium, ash-covered coals.
• Grill veal, uncovered, 10 to 12 minutes, until internal temperature reaches 160 degrees F, turning occasionally. Grill peppers 7 to 11 minutes until tender, turning occasionally. Spread remaining 1 Tbsp mustard on bottom half of rolls. Place rolls, cut sides down on grid. Grill until lightly toasted.
• Cut pepper quarters in half lengthwise; place on roll bottoms.
• Top with burgers. Close sandwiches.

DIJON BURGERS

Steps:

• Combine all ingredients and gently work into beef (easiest using wet hands).
• Gently shape beef into patties.
• Bake on stovetop or grill to desired degree of doneness.

GINGER-DIJON SALMON BURGERS WITH YUMMY MAYO

Steps:

• Finely chop salmon fillet, discarding any bones. Place salmon in a bowl with mustard, grated ginger, soy sauce, salt, and pepper. Stir together until thoroughly combined. Form into four 3-inch patties.
• Heat oil in a skillet over medium-high heat. Add patties to the hot oil, and cook until golden brown, about 4 minutes per side.
• While patties are cooking, whisk mayonnaise, mustard, ginger, and soy in a small bowl. Let mayonnaise mixture sit until flavors meld, 1 to 2 minutes.
• Serve cooked patties on hamburger buns with mayonnaise mixture, onions, and tomatoes.

GRILLED DIJON AND WILD RICE TURKEY BURGERS

Steps:

• Heat coals or gas grill for direct heat. In small bowl, mix all sauce ingredients. Cover and refrigerate until serving.
• In large bowl, mix all burger ingredients except rolls. Shape mixture into 6 oval patties, about 3/4 inch thick.
• Grill patties uncovered over medium heat 12 to 15 minutes, turning once, until no longer pink in center and thermometer inserted in center reads 165°F. Add rolls, cut sides down, for last 4 minutes of grilling until toasted.
• Serve burgers on rolls. Top with sauce.

BROILED DIJON BURGERS

Steps:

• Set oven control to broil. Spray broiler pan rack with cooking spray.
• Mix egg product, milk, mustard, salt and pepper in medium bowl. Stir in bread crumbs and onion. Stir in beef. Shape mixture into 6 patties, each about 1/2 inch thick. Place patties on rack in broiler pan.
• Broil with tops of patties about 5 inches from heat 6 minutes. Turn, broil until meat thermometer inserted in center reads 160°, about 4 to 6 minutes longer. Serve patties in buns.

BROILED DIJON BURGERS

Steps:

• prepare the breadcrumbs in food processor. Whisk together eggs/egg whites/egg substitute with milk. Add breadcrumbs and let stand for 5 minutes while preparing additional ingredients. Mix wet and dry ingredients thoroughly. Form into 6 patties. Grill until desired degree of doneness has been reached. Serve with or without cheese on buns, toasted buns are optional

APPLE MAPLE TURKEY BURGERS WITH MAPLE-DIJON SAUCE

Steps:

• Prep: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. For Maple-Dijon Sauce: 1. In a small bowl, stir to combine mayonnaise, Dijon mustard, 2 tablespoons maple syrup; set aside. For Turkey Burgers: 1. In a medium bowl, mix together all ingredients for burgers. Wet hands to prevent sticking and shape into 4 patties. 2. Place burgers on hot oiled grill for 5 to 6 minutes per side or until done. Serve on buns with traditional condiments plus a dollop of maple-Dijon sauce. Note: If indoors prepare burgers as directed. Heat 2 tablespoons of oil on a large skillet over medium-high heat. When oil is hot, add burgers and cook 5 to 7 minutes on each side or until done. Source: Food Network 2006

MAPLE-DIJON TURKEY BURGERS

Steps:

• Mix turkey, applesauce, bacon, poultry seasoning, salt and pepper together gently with hands. Form into 4 burgers and place on waxed paper on a plate.
• Mix mayonnaise, maple syrup, and mustard with a whisk until smooth. Set aside.
• Heat grill or skillet. Brush burgers with vegetable oil to reduce sticking. Because these are fairly "soft" burgers [no filler], I like to cook on a perforated grill sheet on my grill to make them easier to turn and handle. Cook 4-5 minutes per side over medium heat, or until done. Toast buns on grill while second side cooks.
• Put burgers on buns with lettuce and tomato. Spread with maple dijon sauce to taste.

GRILLED TURKEY & ARUGULA BURGERS WITH APRICOT DIJON AND HOMEMADE PICKLES

Steps:

• 1. Make Pickle: Mix vinegar (1 cup) & Kosher Salt (1/2 cup). Stir until salt is dissolved. Slice cucumbers and let soak in vinegar solution for about 1 hour. 2. Make Apricot Dijon: Apricot Jam (8 oz) Grey Poupon (8 oz). Best if done in blender but not necessary. 3. Make Burgers: mix Ground Turkey (1 lb) Arugula (4 cups chopped) Garlic (4 cloves Minced) Olive Oil (2 Tbls) Montreal Steak Seasoning (dash). Form into 5-6 patties. 4. Grill or bake burgers until fully cooked, melt Cheese on burger. 5. Serve on hamburger rolls, top with homemade pickle and apricot dijon

GRILLED PORTOBELLO BURGERS WITH CREAMY DIJON SAUCE

Steps:

• Heat a grill pan on medium-high (or use regular grill). Lightly brush mushroom caps and onion with oil. Grill both for 4 to 5 minutes per side or until mushrooms are tender. (NOTE: Mushrooms will begin to release their juices when they are tender.) Set aside on separate plate. Grill buns, cut-sides-down, for 1 to 2 minutes per side or until toasted.
• Meanwhile, prepare sauce: Combine all sauce ingredients in a small bowl. Spread sauce on bottom half of each bun, dividing evenly. Top with onion, mushroom caps, cheese and lettuce.

DIJON PORK BURGERS

Steps:

• Combine the pork, mustard, mayonnaise, onion, pepper and salt. Shape into 4 burgers.
• Preheat the grill and spray with cooking spray.
• Grill the patties for 7-8 minutes or until fully cooked. Serve on Kaiser rolls.

BROILED DIJON BURGERS

Steps:

• 1. Set oven control to broil. Spray broiler-pan rack with cooking spray. 2. Mix egg product, milk, mustard, salt and pepper in medium bowl. Stir in bread crumbs and onion. Stir in beef. Shape mixture into 6 patties, each about 1/2 inch thick. 3. Place patties on rack in broiler pan. Broil with tops about 5 inches from heat about 5 minutes on each side for medium, turning once, until no longer pink in center and juice is clear. Serve patties on buns NUTRITION INFORMATION 1 Serving Calories 190 (Calories from Fat 55) Fat 6g (Saturated 2g) Cholesterol 45mg Sodium 230mg Carbohydrate 15g (Dietary Fiber 1g) Protein 20g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 6% Iron 14% DIET EXCHANGES: 1 Starch, 3 Very Lean MeatFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

DIJON AND WILD RICE CHICKEN BURGERS

Steps:

• Heat coals or gas grill.
• Prepare Dilled Dijon Sauce by combining first three ingredients. Cover and refrigerate until time to serve.
• Mix remaining ingredients (except buns!) and shape into 6 patties.
• Grill patties uncovered, 4 to 6 inches from heat for 14 to 16 minutes. Turn once and grill until no longer pink in the middle.
• Serve burgers on buns with Dilled Dijon Sauce.