Bacon-wrapped turkey burgers with gruyère

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Bacon-wrapped turkey burgers with gruyèreThis past week was the week of ‘Bonfire Night’ over here in the UK.

Let me elaborate. Basically, in 1605, a very naughty man (to say the least) called Guy Fawkes plus friends plotted to blow up the Houses of Parliament. The wicked plan was foiled on the 5th November and huge bonfires were set alight on that night to celebrate. So today we still commemorate this every year with public bonfires and fireworks displays.

I remember loving this night when I was a child. We’d often go to an organised event, but also buy a box of fireworks for Dad to set off at home. Invariably most of the garden fireworks would splutter and splurt for a few seconds each before whizzing off in totally the wrong direction with a pathetic little scream. Not dangerous at all (hmmmm). We’d stand there in the freezing cold eating hot dogs and baked potatoes while we ooh-ed and ahhh-ed.

Now maybe my memory is not serving me very well, but I’m sure this evening (otherwise known as Guy Fawkes Night) only lasted the actual night of 5th November plus maybe the weekend either side if it happened to fall on a week night. I couldn’t help noticing this year, though, that Bonfire Night seems to have turned into Bonfire Week. There have been so many fireworks night after night that it’s sounded like World War Three has begun out there!

mixture for turkey burgers

The same sort of thing seemed to happen with Halloween over here this year. As far as I remember, Halloween was never such a big deal when I was growing up. This year there were posters up everywhere announcing Halloween this and Halloween that, trick or treat goodies packs and piles of pumpkins being sold in shops and even elaborately decorated houses. And as for Christmas … yup, similar deal. While I was cooking these bacon-wrapped turkey burgers yesterday, no less than two Christmas films were on TV one after the other. Same this afternoon. I flicked on the TV as I sat down to write this and what should be on but … Polar Express. Erm, TV guys … did no one tell you it’s only a week into November?

Not that I’m complaining about all this, you understand. Just an observation. And in any case, I suppose it’s the perfect excuse to start acting all Christmasy myself at least a month too early. Christmas tree decoration shopping and glasses of mulled wine here I come!

making turkey burgers

making bacon-wrapped turkey burgers

In the meantime, I thought I’d begin easing myself into the spirit of things by cooking up some turkey burgers! Burgers are really not something I make very often at all, much less turkey versions, but I must say I was really pleased with how these tasted. I started by mixing breadcrumbs, lemon zest, mustard, chives, garlic, spring onions, thyme, honey, salt and pepper and an egg into my turkey mince, then I shaped the mixture into burgers and wrapped a rasher of bacon around each. I pan fried them for five minutes or so on each side, then melted a strong and nutty Swiss Gruyère cheese over the top (under the grill/broiler to get it all nice and melty) before stacking them up in toasted burger buns with a little mayo, tomato and lettuce.

Served with some homemade chunky chips (or fries – whatever you want to call them … but anyhow, made as in this recipe), this was the tastiest meal I’ve had in a long while, and fabulous to cozy up with while watching inappropriately early Christmas movies!

Bacon-wrapped turkey burgers with gruyère

Bacon-wrapped turkey burgers with gruyère

Just a few tips before I go so that you can get these burgers right if you give them a go:

  • If you have a choice in the supermarket, make sure you buy the slightly higher fat content meat – trust me, it makes for a much juicier, flavoursome burger! (against my better judgement, I chose 7% fat, but ended up not regretting it for a moment) I got this tip from the wonderful Nagi, owner of the equally as wonderful blog Recipe Tin Eats.
  • Don’t make your burgers too thick. I did and it was a struggle to get them cooked through without over-cooking the bacon (although they still ended up delicious). About an inch or so thick is about right.
  • As usual when making burgers, chill your meat mixture for half an hour or so before trying to shape them. This will make them much easier to shape.
  • Make more than you need and freeze some raw patties – already wrapped in bacon – separated with and wrapped in greaseproof paper for your next burger craving.
  • Cook your burgers either in a skillet/frying pan or on a griddle pan on medium heat. This will ensure you don’t burn your bacon too much. Don’t press them down too much while cooking, either. You’ll squeeze out all the flavoursome juices if you do.
  • Lightly toast your burger buns in the toaster while you’re melting your cheese onto your patties under the broiler. This way, both will be ready at the same time and you’ll get a lovely hot burger and bun.

So do you think people celebrate things in a more over the top way in your country now compared to the past? What about Christmas (if you celebrate it)? Are you an early indulger, or do you wait until well into December to start getting into the spirit of things?

Bacon-wrapped turkey burgers with Gruyère cheese

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5 from 1 vote

Bacon-wrapped turkey burgers with gruyère

Deliciously moist and flavoursome turkey burgers wrapped in bacon and topped with melted gruyère cheese. Served in a burger bun with mayo, lettuce and tomatoes = pretty much a perfect burger!
Prep: 30 minutes
Cook: 10 minutes
Total: 40 minutes
Servings: 5 -6

Ingredients 
 

For the burger patties

  • 17-18 ounces minced turkey meat
  • breadcrumbs, I used 1 slice of wholemeal bread whizzed up in a mini food processor
  • zest of 1 lemon
  • small bunch of scallions/spring onions, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh chives
  • 2 teaspoons Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon each salt & pepper
  • 1 egg, lightly whisked
  • bacon rashers, 1 for each burger

To serve

  • 1 thick slice of gruyère cheese for each burger, or tasty cheese of your choice
  • wholemeal burger buns, or buns of your choice
  • sliced tomato, lettuce/green salad leaves & mayonnaise
  • chunky chips, I used the recipe in this post

Instructions 

  • Combine all of the burger ingredients well (either with your hands or with a wooden spoon) except the bacon, then cover and chill for at least 30 minutes in the fridge.
  • Shape the burgers into patties (about 1 inch thick), then wrap a rasher of bacon around each.
  • Heat up a skillet/frying pan or grill pan (medium heat), then fry the patties for 5 or 6 minutes on each side (or until cooked through - check by slicing part of the way into one burger).
  • Place a slice of the cheese on top of each patty, then place under the grill (UK)/broil (US) until melted. At the same time, lightly toast your burger buns in the toaster, then assemble your burgers. Start with a good squirt of mayonnaise on the bottom half of the buns followed by tomato, green leaves and finally your burger patty with the melted cheese on it. Top with the other half of the buns and enjoy!

Nutrition

Calories: 174kcal, Carbohydrates: 4g, Protein: 19g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 104mg, Sodium: 335mg, Potassium: 217mg, Sugar: 3g, Vitamin A: 170IU, Vitamin C: 1.1mg, Calcium: 27mg, Iron: 1.4mg
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About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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52 Comments

  1. Wow, Christmas movies already? That’s prettttty early! I don’t want to start getting all Christmassy until December, although who knows, might catch the fever a week or two early 🙂 Love these burgers, you had me at bacon! And then again at Gruyere!! Looks delicious!

    1. Yes, there’s nothing like a bit of bacon (and/or gruyere) to get the mouth watering at any dish! I’m actually at the point now where I can’t wait to put up my Christmas tree!

  2. Bonfire night is a great excuse to make burgers like this, outside, in november! Very interesting that you said not to get the leaner type of meat to get a juicier burger. Great tip x

    1. So glad you appreciated the tip, Mariana. I was surprised by how tasty this ended up. Usually I find anything turkey a bit dry, but this was far from that!

  3. Turkey burgers are usually pretty boring, but you mixed so many great flavors into these that they are anything BUT!

    1. Hey, thanks Joanne! Hope the wedding preps are going well and you’re staying sane 😉

  4. What a fabulous looking burger.. My hubby will be the happiest person if i made him this.. Pinning to try it soon.. 🙂

  5. There is a man I know 🙂 who will absolutely love love love these. I will absolutely be making this burger for my hubby.

    1. Oh, that’s so great to hear, Kathy! I really hope they live up to your expectations!! 🙂

  6. Bonfire night sounds like so much fun!! It has just gotten cold enough to where we can have fires in the backyard and it is one of my favorite things to do! Although I could probably live without fireworks going off at all hours of the night 🙂 Those huge pieces of bacon look amazing! I’ve never had a burger wrapped in bacon before, but I imagine it is perfection!

    1. Ooooh, now that is what you call British bacon – I was very confused (and a bit upset) when I went to live abroad and realised that the bacon there was a lot thinner and really not as tasty. Although I’m sure any kind of bacon will make these burgers super tasty! Having a fire in your backyard sounds amazing! Unfortunately at the moment I don’t have a backyard, though … some day!

  7. Oh, Helen, celebrations are so over the top here in the U.S. — it’s like life is a circus. Kid’s birthday parties, holidays, you name it! I’d gladly give it all up for one of these amazing burgers, and bonfire night (or week) sounds like a load of fun! 🙂

    1. Well, honestly, it’s becoming a bit like that over here, too. Christmas has always been quite big, but all the other things are getting more commercial, too. Some I like (like Remembrance Day – today, actually!) and some not so much (like Valentine’s/Halloween). But you’re right – Bonfire night can be fun!

  8. Hi Helen, have not had a burger in a while, but these look fabulous, cannot resist bacon, my big weakness. Bonfire week sounds like fun, love tradition, well most of them.

    1. I think bacon is most people’s major weakness! 😉 My sister used to be a vegetarian but was ‘re-converted’ back to meat-eating by the smell of bacon! So glad you like the burgers … I hardly ever eat burgers, but I really enjoyed making/eating these!

  9. I’m up for anything wrapped in bacon! It’s one of my favourite foods ever. I think I am ready for Christmas after the madness of Halloween! 😀