Mustard-Dill Turkey Burgers with Mustard-Dill Slaw


Preparation info

  • Difficulty


  • Makes



Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

Many bakeries are now creating great-tasting gluten-free buns, so you don’t need to give up burgers. Or, for an unexpected presentation, place the burgers atop mashed potatoes mixed with a big handful of fresh dill.


  • Gluten-free mayonnaise, cup (3 fl oz/80 ml)
  • Gluten-free Dijon mustard, 5 tablespoons ( oz/75 g)
  • Fresh dill, 5 tablespoons (½–¾ oz/20 g) minced
  • Fresh lemon juice, 1 tablespoon plus 1 teaspoon
  • Kosher salt and freshly ground pepper
  • Prepared coleslaw mix, 1 bag (8 oz/250 g)
  • Green onions, 3, minced
  • Ground turkey, lb (20 oz/625 g), preferably dark meat
  • Olive oil
  • Toasted gluten-free buns, 4, or Quick Mashed Potatoes, mixed with 2 tablespoons chopped fresh dill


  1. In a small bowl, combine the mayonnaise, 3 tablespoons of the mustard, 2 tablespoons of the dill, and 1 teaspoon of the lemon juice to make a sauce. Season to taste with pepper. In a large bowl, combine the coleslaw mix, ¼cup (2 fl oz/60 ml) of the sauce, the remaining 1 tablespoon lemon juice, and one-third of the green onions and toss to coat. Season to taste with salt and pepper.
  2. In another large bowl, combine the ground turkey, remaining 2 tablespoons mustard, 3 tablespoons of the dill, the remaining green onions, ¾ teaspoon salt, and a generous amount of pepper. Mix gently. Form the mixture into 4 patties, each about ½ inch thick. Using your thumb, make an indentation in the center of each patty.
  3. Heat a large frying pan over medium heat; brush with oil. Add the patties and cook until browned and cooked through in the center, about 5 minutes on each side.
  4. Place the bun bottoms on 4 plates or spoon the potatoes in the center of 4 warmed plates. Top each with a patty and a spoonful of sauce. Spoon the coleslaw on top of the patty or alongside the potatoes, place the bun top, if using, over the slaw, and serve right away.