BURGER OF THE MONTH: Scallion Turkey Burgers with Boursin Ranch Topping
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BURGER OF THE MONTH: Scallion Turkey Burgers with Boursin Ranch Topping

"I mixed fresh herbs and a splash of cream into Boursin for the thickest ranch dressing ever! Any leftovers make a delicious dip for celery sticks."

Ingredients

  • 1 ¼ lbs. ground turkey Salt and pepper

  • Salt and pepper

  • 4 scallions, whites and greens chopped

  • 1 rounded tbsp. Dijon mustard

  • 1 tsp. Worcestershire sauce (a few good shakes)

  • Drizzle of olive or vegetable oil

  • 1 package (5.2 oz.) Boursin Garlic & Fine Herbs cheese

  • ¼ cup chopped mixed dill, chives and parsley

  • Splash of cream or half-and-half (about 2 tbsp.)

  • 1 tsp. lemon zest plus juice of 1/2 lemon (about 2 tbsp.)

  • 1 clove garlic, grated

  • Dash of hot sauce, such as Tabasco

  • 4 hamburger or Kaiser rolls, split and lightly toasted

  • Gem lettuce, sliced tomato and sliced red or sweet white onion, for serving

Preparation

  • Step 1

    Place the meat in a medium bowl and season with salt and pepper. Mix in the scallions, mustard and Worcestershire sauce. Form into 4 patties (thinner in the centers for even cooking). Drizzle the patties with the oil. Heat a large cast-iron or other heavy skillet over medium-high.    

  • Step 2

    In a small bowl, mix the Boursin, herbs, cream, lemon zest and juice, garlic and a dash of hot sauce. 

  • Step 3

    Cook the patties until cooked through, turning occasionally, 10 to 12 minutes.

  • Step 4

    Serve the patties on the buns with the lettuce, tomato, onion and a fat slather of Boursin ranch.

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