Juicy Turkey Burgers with Spicy Dill Sauce

Wednesday, 15 Jul 2009


This dinner was inspired by a recipe in the August 2009 issue of Food and Wine.  Here’s a link to the recipe for reference:  Turkey Burgers with Spicy Pickle Sauce.  However, I did change things around a little and came up with my own method.


While I liked the idea of the recipe’s spicy pickle sauce, I didn’t have Greek yogurt on hand, so couldn’t follow the recipe exactly.  Also, I was looking for something that could be not only a sauce, but something I could mix into the turkey to keep it juicy while it cooked.   The concoction pictured above is what I came out with.

I mixed together approximately 1/3 cup light mayonnaise, 2 tablespoons minced cornichons (tiny French pickles), 2 tablespoons finely minced onions, a teaspoon of chopped fresh dill, and a couple dashed of paprika.  I actually minced a little extra onion and pickle to use as toppings for the burgers in addition to the sauce.


I mixed approximately 2 tablespoons of the mayo mixture into my ground turkey before forming two patties.  I then rubbed a little olive oil on the outside of the patties and seasoned them with salt and pepper before putting them on a very hot grill.


The turkey patties stuck to the grill a little, but they did stay juicy.  I cooked them for around 12 minutes.


I really liked the flavor of the dill sauce as a topping on the burgers, and mixing a little of it into the patties did keep them juicy.  For sides, I served grilled corn on the cob and slaw dressed with lime vinaigrette.

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