Mix up 1 tbsp honey and 3 tbsp. stone ground mustard (the kind that has the seeds in it still). You can adjust this up or down depending on how mustard-y tasting you want it. Add 1/2 tsp salt and 1/2 tsp pepper. We also add in 1/2 tsp. ground rosemary sometimes. Mix this mixture into 1 package of ground turkey breast (roughly a pound or a little over). Grill on the grill or in a grill pan (spray with Pam first to prevent sticking).
Stacy's Notes - made these August 2006. We made a few changes and only one I would not make again. I had Grey Poupon "country dijon" mustard on hand and used that, but instead of 1 to 3 ratio, I used about half each of honey and mustard. I did use salt, pepper and dried rosemary, and we also added some plain, dry (canned) bread crumbs to help hold them together. At Tim's urging, we added a chunk of sharp cheddar cheese to the middle, which I would not do again. He loves to do that with deer burgers, but they kept these from cooking all the way through (apparently, I made them too thick!). I would definitely make these again, and just leave out the cheese which we added on a whim. Good flavor and easy.
More Stacy's Notes - Made a version of these May 2014 as mini turkey sliders. I used 1 pound ground white turkey breast meat, and instead of honey, I used maple syrup. I didn't have stone ground mustard, so I used spicy brown. I used about equal parts syrup and mustard, added a dash of rosemary, some salt and pepper and enough plain dry bread crumbs to make them hold together. I used my Cuisinart Griddler to cook these. Set on Grill (with ridged grill plates) with setting between either Med and High or High and Sear, I can't remember now! Cooked about 4-5 minutes total, until they were done and brown on top. Served on slider buns with sides :)
