Apple-Basil Turkey Burgers with Minted Cider Mustard

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


2 lbs. ground turkey breast
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Juice of 1 lime
2 teaspoons white wine vinegar
2 tablespoons brown sugar, divided
1 tablespoon plus 1 teaspoon freshly chopped mint
1/4 cup finely chopped fresh basil
1 scallion, thinly sliced (white and light green parts only)
1 cup peeled, finely diced Granny Smith Apples (about 2 apples)
Oil to brush the grill
1/4 cup Grey Poupon Dijon Mustard
1/4 cup apple cider
1 tablespoon white vinegar
1 tablespoon brown suga
r 6 Whole Grain Rolls, split
Bibb lettuce



Preheat a gas grill to medium high heat. Break apart the ground turkey breast into a large bowl. Add the kosher salt and black pepper. In a measuring cup whisk together the lime juice, white wine vinegar and 1 tablespoon of the brown sugar; pour over the meat in the bowl. Add 1 tablespoon of the mint, the ¼ cup of basil, the scallion and the apples. Using your hands gently combine. Form the mixture into 6 equal sized patties. Lightly brush the grill rack with oil. Place the patties on the grill, close and cook for 8-9 minutes, turning once or until a meat thermometer registers 160 degrees when inserted into the center of the patty. While the patties are cooking, whisk together in a small bowl, the Grey Poupon Mustard, apple cider, white vinegar, the remaining tablespoon of brown sugar and the remaining teaspoon of mint; set aside. During the last 2 minutes of cooking arrange the rolls, split side down, on the grill to lightly toast. To assemble burgers, arrange one piece of Bibb lettuce on the bottom half of each of the toasted rolls, top with a cooked patty. Drizzle the Minted-Cider Mustard over each patty and top with remaining roll halves. Serve immediately.