Cuban Turkey Burgers

Cuban Turkey Burgers and Wild Rice and Beans Salad

I’ve taken the flavors in a Cuban sandwich to make these Cuban Turkey Burgers all the more delightful.

Cuban Turkey Burgers 

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Cuban Turkey Burgers and Wild Rice and Beans Salad


  • 1 ½ pound ground turkey
  • ½ cup chopped red onion
  • 3 tablespoon finely chopped parsley
  • 2 teaspoon Dijon mustard
  • coarse salt and freshly ground pepper
  • ½ cup mayonnaise
  • ¼ cup grainy mustard
  • vegetable oil (for brushing)
  • 8 thin slices Swiss cheese
  • 4 sesame seed buns (split)
  • 4 red-leaf lettuce leaves
  • 8 slice cooked Canadian bacon
  • 2 dill pickles (sliced)


Place turkey, onion, parsley, Dijon mustard, and 1 teaspoon salt in a medium bowl. Season with pepper, and mix gently. Shape into four ½‑inch-thick patties, cover, and refrigerate until cold and firm, about 30 minutes.

Mix mayonnaise and grainy mustard together in a small bowl. Cover, and refrigerate for up to 1 day.

Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Brush grill with oil. Season both sides of patties with salt and pepper. Grill, flipping once, until cooked through, about 5 minutes per side. Top each burger with 2 cheese slices during final 30 seconds of cooking.

Grill buns, flat sides down, until toasted, about 30 seconds. Spread mayo-mustard mixture mixture on bottom bun, top with 1 leaf lettuce, 1 cooked burger, 2 Canadian bacon, slices and some pickles. Sandwich the burger with a top half, repeat with remaining burgers.