Double Duty Apple-Tarragon Turkey Burgers
Doubling up on ingredients is always a good idea to get ahead on meal ideas for the week. Enjoy this juicy, flavor-packed turkey burger tonight and then tuck the meatballs in the fridge for lunch the next day.
Table of Contents
- Ingredients you will need for these apple-tarragon turkey burgers and meatballs
- How to make this apple-tarragon turkey burgers and meatballs recipe
- Tips and tricks to make the best turkey burgers and meatballs
- FAQ
Ingredients you will need for these apple-tarragon turkey burgers and meatballs
This recipe is versatile and delicious, providing both burgers and meatballs. Here’s what you’ll need:
- 2.2 lbs ground turkey
- 3 Tbsp grainy Dijon mustard
- 1 Tbsp dried tarragon leaves
- 1 tsp onion powder
- 1 egg
- ½ cup breadcrumbs
- ½ cup grated apple
- 1 shallot, minced
- 1 tsp salt
- ½ tsp freshly ground pepper
- Optional garnishes: burger buns, apple slices, cheddar cheese, mustard, mayonnaise
How to make this apple-tarragon turkey burgers and meatballs recipe
Follow these steps to prepare your delicious turkey burgers and meatballs:
- Add the ground turkey, Dijon mustard, tarragon, onion powder, egg, breadcrumbs, grated apple, shallot, salt, and pepper to a large mixing bowl. Combine the ingredients thoroughly.
- Divide the mixture in half. Form half the mixture into 4 equal burger-sized patties and the other half into 14 small meatballs. Transfer the burger patties and meatballs to a container and store in the fridge for a minimum of 30 minutes up to 24 hours.
- Preheat the BBQ to 400°F.
- Place the burgers and meatballs on the BBQ and cook, turning occasionally until they are fully cooked through (165°F). The meatballs will take roughly 8 minutes and the burgers 15 minutes.
- Serve the burgers on toasted buns topped with apple slices, cheddar, mustard, and mayonnaise.
Tips and tricks to make the best turkey burgers and meatballs
Here are some helpful tips to ensure your turkey burgers and meatballs turn out perfect:
- Grate the apple finely: This ensures even distribution throughout the mixture and helps keep it moist.
- Chill the patties and meatballs: Letting them rest in the fridge helps them hold together better on the grill.
- Use a meat thermometer: Ensure your turkey burgers and meatballs reach an internal temperature of 165°F to be fully cooked and safe to eat.
- Don’t press down on the patties: This can cause the juices to escape, leading to dry burgers. Let them cook undisturbed for the juiciest results.
- Get creative with serving options: While the burgers are delicious with apple slices and cheddar, you can serve the meatballs on top of a power bowl, stuffed into a pita, or as a snack eaten straight up.
FAQ
Can I make these turkey burgers and meatballs in the oven?
Yes, you can bake the turkey burgers and meatballs at 375°F. The meatballs will take about 12-15 minutes, and the burgers will take about 20-25 minutes, flipping halfway through. Ensure they reach an internal temperature of 165°F.
How can I make this recipe gluten-free?
Use gluten-free breadcrumbs, and choose gluten-free hamburger buns or serve the burgers on a lettuce wrap.
What can I use instead of tarragon?
If you’re not a fan of tarragon, try using thyme or rosemary for a different flavor profile.
Can I use ground chicken instead of turkey?
Absolutely, ground chicken works just as well in this recipe and provides a similar lean protein option.
And that’s it for these Double Duty Apple-Tarragon Turkey Burgers!
If you make it, please tag me on Pinterest or Instagram so I can see! And if you can’t get enough of turkey burgers, check out my other Turkey Burger recipes here.
And of course, feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you!
Double Duty Apple-Tarragon Turkey Burgers
- Yield: Makes 4 burgers and 14 meatball
Ingredients
Instructions
Add the ground turkey, Dijon, tarragon, onion powder, egg, breadcrumbs, grated apple, shallot salt and pepper to a large mixing bowl. Combine the ingredients thoroughly.
Divide the mixture in half. Form half the mixture into 4 equal burger sized patties and the other half into 14 small meatballs. Transfer the burger patties and meatballs to a container and store in the fridge for a minimum of 30min up to 24hr.
Preheat the BBQ to 400°F
Place the burgers and meatballs on the BBQ and cook, turning occasionally until they are fully cooked through (165°). The meatballs will take roughly 8min and the burgers 15min.
Serve the burgers on toasted buns topped with apple slices, cheddar, mustard and mayonnaise.
Notes
TIP: Store the meatballs in the fridge and serve on top of a power bowl, stuffed into a pita or as a snack eaten straight up.
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