Turkey Burgers with Mushrooms, Swiss and Dijonnaise

These turkey burgers are anything but ordinary. Seasoned patties are seared until golden, then topped with buttery sautéed mushrooms and melty Swiss cheese for a rich, savory flavor. Nestled in toasted potato buns and finished with a creamy Dijon-sour cream sauce, every bite is packed with texture and taste.

On the side, crispy garlic potato wedges make the perfect companion. The same Dijonnaise doubles as a dipping sauce, tying the whole meal together. Whether for a weeknight dinner or a casual gathering, this recipe is sure to impress.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 slice Swiss CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into ½-inch wedges. Toss with a drizzle of oil, half the fry seasoning, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.
2. While potatoes roast, slice mushrooms. In a skillet over medium-high heat, melt 1 tablespoon butter. Add mushrooms and cook until browned, about 5-7 minutes. Season with salt and pepper. Transfer to a plate.
3. In a bowl, combine ground turkey with remaining fry seasoning, salt and pepper. Form into two patties slightly larger than the buns.
4. In the same skillet over medium-high heat, add a little oil. Cook patties until browned and cooked through, about 4-5 minutes per side. During the last minute, top each patty with a slice of Swiss cheese and cover the pan to melt.
5. Split potato buns and toast them in the skillet or oven until lightly golden.
6. Mix sour cream, mayonnaise and Dijon mustard in a small bowl to make the Dijonnaise sauce.
7. Assemble burgers: spread Dijonnaise on bun bottoms, add patties with melted cheese, top with sautéed mushrooms and close with bun tops. Serve with potato wedges and remaining Dijonnaise for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, provolone or mozzarella would also melt well and complement the mushrooms.

Can I make the Dijonnaise ahead of time?

Absolutely. Store it in the refrigerator for up to 3 days.

How do I prevent the turkey patties from drying out?

Cook them just until done (165°F internal temperature) and avoid pressing down on them while cooking.