Category: Recipe

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Turkey Burgers with Spicy Beer Mustard Sauce

Turkey Burgers with Spicy Beer Mustard

The meaty and bright flavor of Spicy Beer Mustard Turkey Burgers deserves a niche in my 30-day menu  The Spicy Beer Mustard Turkey Burger recipe slips in with little fuss because it’s simple to make, moist and delicious and easily frozen and grilled at short notice, thereby a main course for a light evening meal or  lunch on-the-go..

Turkey Burgers with Spicy Beer Mustard
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Turkey Burgers with Spicy Beer Mustard Sauce

Wrapped in parchment paper, then foil-wrapped, Spicy Beer Mustard Turkey Burgers may be frozen, and then plopped on the grill frozen where they quickly thaw and grill to perfection.  The turkey burgers satisfy and delight taste buds.  Add fresh vegetables and/or a traditional slaw, and the burger is heaping in vitamins as well as protein!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 6 burgers

What You'll Need:

Turkey Burgers

  • 2 pounds Ground Turkey thighs preferred
  • 1 tbsp Unflavored Gelatin
  • 3 tbsp Chicken Broth
  • 6 oz White Mushrooms
  • 1 tbsp Spicy Beer Mustard
  • pinch Baking Soda
  • 2 tbsp Vegetable Oil
  • Salt & Pepper to taste
  • 6 large Hamburger Buns

Mustard Sauce

  • 2 tbsp Spicy Beer Mustard Sauce
  • 2 tbsp Mayonaise

How To Prepare:

Turkey Burgers Prep

  • Sprinkle gelatin over chicken broth and allow it to soften. (Approx. 5 minutes)
  • Pulse mushrooms in food processor until coarsely chopped (Approx. 7 pulses)
  • Place ½ cup ground turkey in bowl of food processor along with softened gelatin, soy sauce, and baking soda. Process until smooth (2 minutes). With processor running slowly drizzle in oil, (about 10 seconds). Return mix to food processor and pulse to combine, 3-5 pulses
  • Transfer mushroom mixture to bowl with ground turkey and use hands to evenly combine.
  • With lightly oiled hands, divide meat mixture into 6 balls. Flatten to 3/4 inch thick patties.
  • Press shallow indention into center of each patty to ensure even cooking. Shaped patties can be frozen for 1 month and cooked straight from the freezer.
  • Brush sides and tops of patties with oil and grill, 4-7 minutes/side until internal temperature reaches 160 degrees.

Spicy Beer Mustard Sauce

  • Mix together mustard and mayonnaise. Serve with the turkey burgers. 
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Black Bean & Spicy Beer Mustard Burgers

A new and delicious taste experience with Black Bean Burgers –  add Spicy Beer Mustard into the bean mixture, and follow directions for mixing, frying, freezing.  Black Bean Burgers in the freezer provide a welcome for lunch or a light supper for guests and family.  Dress the humble Black Bean Burger with onions, fresh or fried, a tomato slice, pickles, pickled jalapenos, shisohito peppers, green and red pepper slices, Spicy Beer Mustard Sauce.  (2 Tb. Spicy Beer Mustard and 2 Tb. mayonnaise)

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Black Bean & Spicy Beer Mustard Burgers

Spice-up the humble and delicious Black Bean Burger with Spicy Beer Mustard.   The Spicy Beer condiment compliments the Black Beans.  Fry and eat following their rest period of one hour in the refrigerator or package  in aluminum foil and freeze for a quick and nourishing lunch.
Course Main Course
Cuisine American
Servings 6 burgers

What You'll Need:

  • 2 15 oz can black beans
  • 2 lg eggs
  • 2 tbsp all-purpose flour
  • 4 scallions minced
  • 3 tbsp cilantro minced
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tablespoon Spicy Beer Mustard
  • ½ tsp ground coriander
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 oz tortilla chips
  • 8 tsp vegetable oil

How To Prepare:

  • Line a rimmed baking sheet with triple layer of paper towels, and spread beans over the towels. Let stand 15 minutes.
  • Whisk eggs ad flour together until uniform paste forms. Stir in scallions, garlic, cilantro, cumin, Spicy Beer Mustard, coriander, salt, pepper. Combine well.
  • Process Tortilla chips in food processor until finely ground, 30 seconds.
  • Add black beans and pulse until beans are roughly broken down. 5 pulses.
  • Mix egg mixture with black bean mixture and cover and refrigerate for at least 1 hour and up to 24 hours.
  • Adjust oven rack to middle and heat oven to 200 degrees.. Divide bean mixture into 6 equal portions and firmly pack each ball, then flatten to a 3 ½ inch patty. 
    (Patties can be wrapped individually in aluminum foil or parchment paper, placed in zipper lock bag and frozen for up to 2 weeks. Thaw before cooking.)
  • Place 2 tsp. oil in skillet, heat until oil shimmers. Fry 3 patties at a time until brown, flip and fry until brown and crisp.