Alpine Turkey Burgers
with Mushrooms, Swiss Cheese, Dijonnaise & Potato Wedges
- Eggs
- Soy
- Wheat
- Milk
Looking to up your turkey burger game? This version will blow your mind. The spiced patties are seared until browned, topped with buttery sautéed mushrooms and melty Swiss cheese, and stuffed into toasted potato buns. Of course, no burger would be complete without a special sauce—this one combines mayo, sour cream, and Dijon to create the perfect rich, tangy topper. Pro tip: That Dijonnaise also goes great with the garlicky potato wedges on the side.
Ingredients
12 ounce
Potatoes
10 ounce
Ground Turkey
1 tablespoon
Fry Seasoning
2 tablespoon
Sour Cream
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Potato Buns
(Contains: Soy, Wheat)
2 teaspoon
Dijon Mustard
2 slice
Swiss Cheese
(Contains: Milk)
1 teaspoon
Garlic Powder
4 ounce
Button Mushrooms
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Place 2 TBSP butter (4 TBSP for 4 servings) in a small bowl and bring to room temperature. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms. Halve buns.
• Toss potatoes on a baking sheet with a large drizzle of olive oil, 1 tsp Fry Seasoning (2 tsp for 4 servings), and a big pinch of salt and pepper. (You’ll use the rest of the Fry Seasoning later.) • Roast on top rack until browned and crisp, 20-25 minutes.
• While potatoes roast, in a second small bowl, combine mayonnaise, sour cream, and mustard. Season with salt and pepper. Set aside.
• Melt 1 TBSP plain butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crisp, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.
• Meanwhile, in a large bowl, combine turkey*, half the garlic powder, remaining Fry Seasoning, ¾ tsp salt (1½ tsp for 4 servings), and pepper. Form mixture into two patties (four patties for 4), each slightly wider than a burger bun. TIP: Wet hands first to prevent sticking. • Heat a large drizzle of olive oil in pan used for mushrooms over medium-high heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. TIP: Lower heat if patties begin to brown too quickly. • In the last 1-2 minutes of cooking, evenly top each patty with mushrooms and Swiss cheese; cover pan until cheese melts.
• While patties cook, combine softened butter with remaining garlic powder. Spread garlic butter onto cut sides of buns. • Toast, cut sides up, on top rack of oven until golden, 2-3 minutes. • Spread bottom buns with as much Dijonnaise as you like. Fill buns with patties. Divide burgers and potato wedges between plates. Serve with any remaining Dijonnaise on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the juicy, flavorful turkey burgers; some found them surprisingly tasty and better than beef 🍔.
- Ease of prep: Several noted the turkey was sticky and hard to form into patties; some had trouble cooking them through.
- Suggestions: Consider adding caramelized onions or bacon for extra flavor; some preferred beef or wanted more seasoning.
- Leftovers: The dijonnaise made a great dipping sauce for leftover potato wedges.
- Texture: Some found the ground turkey too finely ground or paste-like; others praised the juicy, tender patties.
Reviews from our home cooks
Loved the sauce with this one, best turkey burgers I've ever had! Wouldn't have put mushrooms or swiss cheese on my burger but it's a new favorite combo now!
This was better than having a turkey burger in a restaurant, I loved the sauce and sautéed mushrooms. I had to use my Outer Aisle cauliflower rounds for the bread which for me made it even better (no guilt).
One of the easier recipes. Very good - couldn't believe that the Turkey Burgers actually tasted like REAL burgers, kinda blew my mind and I loved it because I have a food aversion with hamburger meat and can't eat it, so this was nice!
Potatoes were sooo good. Burgers were also delicious. These were great since my husband can't eat ground beef and I needed a good turkey burger recipe. We had never tried dijonaisse before, but both really liked it!
Incredible. The fries, the mushrooms, the burger, the dijonnaise. Every part of it was satisfying. Great portion size.
Super tasty and packed with flavor. Normally not a turkey burger fan but all the flavors from mushrooms, sauce and garlic bread buns....great balance
We loved this meal! Even my husband, who doesn't think much of turkey burgers, loved it because of the delicious spices mixed in with the turkey. Great burgers!!!
This was delicious. I've never had a turkey burger that wasn't dry and flavorless until now. Super good with great flavor.
Every component of flavor in this dish was so delicious! We had trouble keeping the turkey burgers flat. No matter how thin we had made the patties - nor how much we tried to flatten them on the stove with a spatula - they just kept puffing back up into a near ball shape. That's on us - not the recipe! However, it was frustrating.
Burgers needed to cook longer than the recipe suggested. We almost ate raw turkey before noticing
