Dijon Turkey Burgers Scd Recipes

DIJON TURKEY DINNER

Steps:

• Put the potatoes in a pot and cover with water by 1 inch; season with salt. Bring to a boil. Reduce the heat to medium and simmer until tender, about 8 minutes, adding the scallions during the last minute. Drain.
• Meanwhile, season the turkey with the paprika, 1/2 teaspoon salt and a few grinds of pepper. Heat the vegetable oil in a large skillet over medium heat. Add the turkey and cook until browned and cooked through, about 3 minutes per side; remove to a plate.
• Add the broth to the skillet, scraping the pan with a wooden spoon. Cook until reduced by half, about 5 minutes. Stir in the mustard and half of the butter. Season with salt and pepper; set aside.
• Melt the remaining butter in the pot used for the potatoes over medium heat. Add the potatoes, 1/4 cup water, the peas, lemon zest, parsley and a pinch each of salt and pepper. Cook until the peas are tender, 3 minutes. Serve with the turkey, pan sauce and lemon wedges.

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.

DIJON TURKEY BURGERS (SCD)

Steps:

• Saute onions in oil until lightly browned.
• Mix all together and shape into 5 patties.
• Cook in skillet on medium heat approximately 12 minutes.

TURKEY MUSTARD BURGERS

Steps:

• Mix ground turkey, minced red onion, Dijon mustard, and coarse salt in a bowl; form into 4 patties and refrigerate 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Drizzle olive oil over the burgers.
• Cook burgers on the preheated grill until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve on whole wheat hamburger buns topped with baby arugula, avocado, green bell pepper, and Parmesan cheese.

DELICIOUS GRILLED TURKEY BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine turkey, red onion, sour cream, mustard, and steak seasoning in a bowl until well mixed. Form into four 3/4-inch thick patties. Drizzle with olive oil on both sides and season with salt.
• Cook on the preheated grill until cooked through, about 5 minutes per side, laying Swiss cheese over burgers just before removing from the grill. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).
• Place burgers on buns and serve.

SALMON PATTIES (SCD)

Steps:

• Drain salmon, reserving 1/3 cup liquid; flake. In medium bowl, combine salmon, scd bread crumbs, onion, and parsley.
• Add reserved salmon liquid, eggs, lemon juice, and pepper; mix well.
• Shape into 6 patties. In skillet, fry salmon patties in olive oil over medium heat until lightly browned on both sides.
• Serve hot; garnish with lemon wedges.

MUSTARD TURKEY BURGERS

Steps:

• In a bowl, combine turkey, Dijon, onion, and salt. Form mixture into four patties and chill 30 minutes.
• Drizzle patties with oil and grill over medium-high heat until cooked through, 4 to 5 minutes per side.
• Serve on buns with avocado, Peppadews, arugula, and Parmesan.