Moist, flavorful turkey burgers get a savory boost from green onions, Dijon mustard and Smoky Date Not Ketchup. Served on a bed of arugula, this turkey burger satisfies for lunch or dinner without weighing you down.



   1 pound ground turkey

  3 Tablespoons Dijon mustard, divided

  5 Tablespoons Smoky Date Not Ketchup, divided

  1/2 cup green onions, chopped

  1/2 teaspoon salt

  1/4 cup all-purpose flour

  2 Tablespoons grapeseed or canola oil

  3 cups baby arugula, washed and dried

  2 Tablespoons olive oil

  *30 minutes | 2 servings




  1. In a bowl, mix together the ground turkey, 2 Tablespoons of Dijon mustard, 3 Tablespoons of Smoky Date Not Ketchup, green onions and salt (wet hands work best). Form the mixture into two large patties about 1 inch thick.
  2. Place the flour on a plate and coat the patties on both sides with the flour. Preheat the oven to 350 degrees.
  3. In a large ovenproof nonstick skillet over medium heat, warm the grapeseed or canola oil. Lay the patties in the pan and cook about 3 minutes on each side, until the turkey burgers are golden brown. Transfer the skillet to the oven for 10 minutes or until the turkey burgers are cooked through.
  4. While the turkey burgers are finishing in the oven, whisk together the remaining 1 Tablespoon mustard, 2 Tablespoons Smoky Date Not Ketchup, and olive oil in a small bowl.
  5. To serve, divide the arugula evenly between two large plates. Place one turkey burger on top of each bed of arugula, then drizzle the olive oil mixture on top of each burger and salad. Serve immediately.