Jam-Dijon Mustard
1/4 cup fruit jam (mixed berry, apricot, plum, etc.)
1/4 cup Dijon mustard
1/2 teaspoon onion powder
freshly ground black pepper, to taste
Tossed Arugula
1 cup arugula
1/2 lemon juiced (about 1 tablespoon lemon juice)
1 tablespoon olive oil
kosher salt, to taste
Turkey Burgers
1 pound ground turkey (15% fat ratio)
6-8 slices bacon, chopped into small pieces (about 3/4 cup)
kosher salt and freshly ground black pepper
1 (8-ounce) brie wheel, sliced horizontally into 4 rounds
1/2 red onion, sliced into rings
4 onion buns, sliced in half
For the jam-Dijon mustard:
Mix the jam, mustard, onion powder and black pepper in a small bowl until smooth. Set aside for later use or refrigerate for up to 2 weeks.
For the tossed arugula:
In a medium bowl, toss together the arugula, lemon juice, olive oil and salt.
For the turkey burgers:
Mix the ground turkey, chopped bacon, salt and ground black pepper in a large bowl. Form into four even patties.
Preheat the grill or a skillet to medium heat (approximately 350-400 F).
Cook the burger patties for 3-5 minutes on each side. During the last 3 minutes of cooking, top each burger with a slice of brie and let it melt. Once finished cooking, remove from the grill or pan and allow to rest for 5-8 minutes.
To serve:
Place the burgers on the onion buns and assemble with the sliced onion, tossed arugula and jam-Dijon mustard.