This is my go-to Turkey Burger recipe. It’s a Martha Stewart original and I’ve adopted it into my grilling repertoire. I’ve followed Martha since viewing a summer magazine cover of fresh picked cherries perched on shaved ice in a navy rimmed enamel mug. I was hooked, the simplicity and detail of understated elegance spoke to me. This burger is one I pull out for BBQ’s to wow people with the fact that I can make a mean burger, it’s just the grilling I’m still getting used to. Not to be cliché, but my ex was the grill master. My skills were honed back in the College Days on Camelot Court where we inherited an old Weber Charcoal Grill from a previous tenet who didn’t want to haul it away. It was rickity and threatened to fall apart every night we all congregated around for ribs, corn and PBR (before it was hip), however, it got us through. Many good times were had while grilling on the cement patio that connected the 6 units; 5 inhabited by college kids and 1 with a cat lady, unfortunate to have us as neighbors. It was Melrose Place crossed with Friends.  Fast forward ten years and it’s still a Weber, only now it’s the Cadillac of grills; big, gas guzzling and totally foreign to me in navigating all the bells and whistles. I’ve mastered fish, mainly because it turns a different color when finished, corn is easy as are other grilled vegetables, but hamburgers…I’m still figuring those out. Mainly because I like the criss cross grill marks, a grillers point of pride. This recipe is simple and never disappoints. It’s great nestled in a bun or warm on crisp salad greens. I use the leftovers for lunches during the week and crumble atop a bed of baby Kale (or any of your favorite greens), adding sliced grape tomatoes and avocado for a bit of color and creamy texture. Toss this concoction with a quick Champagne Dijon Vinaigrette, et voilà, a superb flavor combination guaranteed not to disappoint.

Gruyere Turkey Burger on Baby Kale with Dijion Vinaigrette

FAVORITE TURKEY BURGERrecipe from Martha Stewart, Everyday Food May/June 2003.


  • 1 1/2 pounds ground turkey (93 percent lean)
  • 1/2 cup finely grated Gruyere cheese
  • 4 scallions, thinly sliced
  • 1/4 cup dried breadcrumbs
  • 1/4 cup Dijon mustard
  • 1 garlic clove, minced
  • Coarse salt and ground pepper


  • Oil


  • Heat grill to high. In a medium bowl, use a fork to gently combine ground turkey with Gruyere, scallions, breadcrumbs, mustard, and garlic; season generously with salt and pepper. Gently form mixture into four 1-inch-thick patties.

  • Lightly oil grill. Place patties on hottest part of grill; sear until browned, 1 to 2 minutes per side. Move patties to cooler part of grill; continue grilling until cooked through, 5 to 10 minutes per side.

CHAMPAGNE DIJON VINAIGRETTE slightly adapted from here


  • 1 teaspoon Dijon mustard
  • 1 1/2 tablespoons champagne vinegar
  • 1/4 cup olive oil
  • Sea Salt and freshly ground black pepper


  • In a small bowl whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with sea salt and pepper.