Turkey burgers can get a bit rubbery and boring, at least a lot of the ones I've eaten. One taste of this mix of turkey, pork, and Herbes De Provence and you will never go back to plain old turkey burgers! I think these burgers are better without a bun, so the recipe is especially good for those watching their carbs, or who are on a gluten free diet. I have identified gluten free alternatives at the bottom of the recipe.
½ lb ground Turkey
½ lb lean ground pork
1 tbsp Herbes De Provence*
1 tsp kosher salt
½ tsp freshly ground black pepper
Sauce ¼ cup Dijon Mustard**
2 tbsp light brown sugar
2 tsp Worcestershire Sauce***
Combine mustard, sugar and Worcestershire sauce in a small bowl, mixing until smooth. In a large bowl combine the turkey, pork and spices, mixing thoroughly. You can make two large patties or four small ones, depending on your appetite. Patties can be grilled on a barbeque for 6 to 7 minutes per side, or until they reach 170 degrees internal temperature. You can also cook on an indoor electric grill. When patties are almost done, with about 3 minutes to go, brush them with the sauce mixture. Reserve the remainder to put over your patties.
Notes:
*I use HDP by Morton & Bassett, which are organic and have no preservatives. (http://www.worldpantry.com/morton/home.html)
**Beaver mustard in the squeeze bottle is gluten free. Annie’s Naturals is also gluten free and can be bought at many local supermarkets, including Safeway and Whole Foods, and online at: http://www.consorzio.com/
Annie’s Naturals also makes gluten free ketchup in case you want fries with your burger
***Lea & Perrins™ identifies their Worcestershire sauce as gluten free but if you have any concerns use Wheat Fee Tamari sauce, which is widely available
