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Lunch recipe · from the recipe book

Oven-Baked Turkey Burgers with Honey-Mustard Pickles

Juicy turkey patties packed with sautéed mushrooms and thyme, baked until tender and topped with sweet-tangy honey-mustard pickled cucumbers and crisp cabbage on toasted whole-wheat bread.

Oven-Baked Turkey Burgers with Honey-Mustard Pickles

Ingredients

  • 1 lb500 gGround turkey, 93% lean
  • 2¼ cups sliced150 gWhite mushroomsfinely chopped
  • ½ cup chopped80 gYellow onionfinely chopped
  • 2¼ tsp10 gOlive oil
  • ¼ cup30 gPlain dry breadcrumbs
  • 1 tsp1 gDried thyme
  • ¾ tsp2 gGarlic powder
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1¾ cups sliced180 gCucumberthinly sliced into rounds
  • ¼ cup60 gApple cider vinegar
  • 1½ tsp10 gHoney
  • 3½ tbsp50 gYellow mustard
  • 1¼ cups shredded80 gGreen cabbagefinely shredded
  • 8 slices256 gWhole-wheat bread

Steps

  1. Make the pickles first: in a bowl, whisk the cider vinegar, the honey and one fifth of the mustard. Add the cucumber, toss and set aside to marinate at least 20 minutes.
  2. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  3. Heat the olive oil in a skillet over medium heat. Add the onion and mushrooms and cook, stirring, 6 to 8 minutes until browned and dry. Cool 5 minutes.
  4. In a large bowl, combine the turkey, the cooled mushroom mixture, the breadcrumbs, thyme, garlic powder, salt and black pepper. Mix gently and shape into 4 patties about 3/4 inch thick, pressing a slight dent in the center of each.
  5. Bake the patties on the sheet pan 16 to 20 minutes, until they reach 165°F (74°C) in the center.
  6. While the patties bake, toast the whole-wheat bread.
  7. Spread the remaining four fifths of the mustard on the toast. Layer each burger with the cabbage, a patty and the drained pickles, then top with a second slice of toast and serve.

Check labels: Dairy-free when you buy plain dry breadcrumbs and whole-wheat bread made without milk.

Contains: Gluten. Some brands contain milk, egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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