Best 10 Dijon Burgers Recipes

DIJON BURGERS

Steps:

• Combine all ingredients and gently work into beef (easiest using wet hands).
• Gently shape beef into patties.
• Bake on stovetop or grill to desired degree of doneness.

MAILLE® DIJON VEAL BURGERS

Steps:

• Remove some bread from cut sides of top half of rolls, creating a pocket.
• Place in food processor or blender. Pulse to form fine crumbs. Reserve 1/4 cup crumbs for burgers.
• Combine ground veal, bread crumbs, basil, egg, 1 Tbsp mustard and black pepper in large bowl, mixing thoroughly. Shape into four 1/2-inch thick patties.
• Place patties and bell pepper on oiled grid over medium, ash-covered coals.
• Grill veal, uncovered, 10 to 12 minutes, until internal temperature reaches 160 degrees F, turning occasionally. Grill peppers 7 to 11 minutes until tender, turning occasionally. Spread remaining 1 Tbsp mustard on bottom half of rolls. Place rolls, cut sides down on grid. Grill until lightly toasted.
• Cut pepper quarters in half lengthwise; place on roll bottoms.
• Top with burgers. Close sandwiches.

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.

BROILED DIJON BURGERS

Steps:

• Set oven control to broil. Spray broiler pan rack with cooking spray.
• Mix egg product, milk, mustard, salt and pepper in medium bowl. Stir in bread crumbs and onion. Stir in beef. Shape mixture into 6 patties, each about 1/2 inch thick. Place patties on rack in broiler pan.
• Broil with tops of patties about 5 inches from heat 6 minutes. Turn, broil until meat thermometer inserted in center reads 160°, about 4 to 6 minutes longer. Serve patties in buns.

MAPLE-DIJON TURKEY BURGERS

Steps:

• Mix turkey, applesauce, bacon, poultry seasoning, salt and pepper together gently with hands. Form into 4 burgers and place on waxed paper on a plate.
• Mix mayonnaise, maple syrup, and mustard with a whisk until smooth. Set aside.
• Heat grill or skillet. Brush burgers with vegetable oil to reduce sticking. Because these are fairly "soft" burgers [no filler], I like to cook on a perforated grill sheet on my grill to make them easier to turn and handle. Cook 4-5 minutes per side over medium heat, or until done. Toast buns on grill while second side cooks.
• Put burgers on buns with lettuce and tomato. Spread with maple dijon sauce to taste.

BROILED DIJON BURGERS

Steps:

• prepare the breadcrumbs in food processor. Whisk together eggs/egg whites/egg substitute with milk. Add breadcrumbs and let stand for 5 minutes while preparing additional ingredients. Mix wet and dry ingredients thoroughly. Form into 6 patties. Grill until desired degree of doneness has been reached. Serve with or without cheese on buns, toasted buns are optional

APPLE MAPLE TURKEY BURGERS WITH MAPLE-DIJON SAUCE

Steps:

• Prep: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. For Maple-Dijon Sauce: 1. In a small bowl, stir to combine mayonnaise, Dijon mustard, 2 tablespoons maple syrup; set aside. For Turkey Burgers: 1. In a medium bowl, mix together all ingredients for burgers. Wet hands to prevent sticking and shape into 4 patties. 2. Place burgers on hot oiled grill for 5 to 6 minutes per side or until done. Serve on buns with traditional condiments plus a dollop of maple-Dijon sauce. Note: If indoors prepare burgers as directed. Heat 2 tablespoons of oil on a large skillet over medium-high heat. When oil is hot, add burgers and cook 5 to 7 minutes on each side or until done. Source: Food Network 2006

DIJON PORK BURGERS

Steps:

• Combine the pork, mustard, mayonnaise, onion, pepper and salt. Shape into 4 burgers.
• Preheat the grill and spray with cooking spray.
• Grill the patties for 7-8 minutes or until fully cooked. Serve on Kaiser rolls.

GRILLED TURKEY & ARUGULA BURGERS WITH APRICOT DIJON AND HOMEMADE PICKLES

Steps:

• 1. Make Pickle: Mix vinegar (1 cup) & Kosher Salt (1/2 cup). Stir until salt is dissolved. Slice cucumbers and let soak in vinegar solution for about 1 hour. 2. Make Apricot Dijon: Apricot Jam (8 oz) Grey Poupon (8 oz). Best if done in blender but not necessary. 3. Make Burgers: mix Ground Turkey (1 lb) Arugula (4 cups chopped) Garlic (4 cloves Minced) Olive Oil (2 Tbls) Montreal Steak Seasoning (dash). Form into 5-6 patties. 4. Grill or bake burgers until fully cooked, melt Cheese on burger. 5. Serve on hamburger rolls, top with homemade pickle and apricot dijon

BROILED DIJON BURGERS

Steps:

• 1. Set oven control to broil. Spray broiler-pan rack with cooking spray. 2. Mix egg product, milk, mustard, salt and pepper in medium bowl. Stir in bread crumbs and onion. Stir in beef. Shape mixture into 6 patties, each about 1/2 inch thick. 3. Place patties on rack in broiler pan. Broil with tops about 5 inches from heat about 5 minutes on each side for medium, turning once, until no longer pink in center and juice is clear. Serve patties on buns NUTRITION INFORMATION 1 Serving Calories 190 (Calories from Fat 55) Fat 6g (Saturated 2g) Cholesterol 45mg Sodium 230mg Carbohydrate 15g (Dietary Fiber 1g) Protein 20g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 6% Iron 14% DIET EXCHANGES: 1 Starch, 3 Very Lean MeatFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.