A Fall Harvest Turkey Burger with Figgy Dijonnaise needs to be part of your autumn dinner table! Stuffed with apples and goat cheese and topped with crispy bacon, the mingling of flavors will have you craving this burger all year round!
A Turkey Burger Recipe Perfect for Fall Harvest
When fall comes around there are a few things that immediately come to mind like PSLs, sweatshirts, comfort food and apple picking.
In my book, a good flavor-packed burger is definitely comfort food. But, it’s fall and Thanksgiving is around the corner so why not go turkey? And why not stuff it with one of my favorite cheeses?
And, apples are everywhere, so throw some of those into the mix. I mean, you just gotta. The result is an amazing mix of flavors from savory to sweet to tangy…and then BACON!
Ingredients for Fall Harvest Turkey Burgers
I love the play of sweet against that kick-you-in-your-sinuses quality of Dijon mustard. For the burger spread, you need just three ingredients:
- Fig jam — one of my favorite condiments
- Dijon mustard
The burger mix is simple with a hint of fall herbs:
- 93% ground turkey
- Dried thyme
- Rubbed sage
- Kosher salt + fresh cracked black pepper
- Grated apple — I used Pink Lady (aka Cripps Pink), but use your favorite!
- Goat cheese — the fresh variety that comes in a log
To finish the burgers:
- Brioche rolls
- Baby lettuce — or whatever lettuce you’re into
- Thick cut bacon
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How to Make Stuffed Burgers
You’ll start by combining all the ingredients for the burger mix in a bowl, with the exception of the goat cheese.
Next, you’ll divide the mix in to four equal balls (your four burgers). Divide those in half so you now have 8 equal balls. Form four into thin patties. Divide the goat cheese into four equal parts and form each into a disc to place on top of the patties. Form the remaining four balls into patties and place one on top of each burger/goat cheese patty. Seal in the goat cheese by gently pinching all around the edge.
Preheat a grill pan or skillet over medium heat. Drizzle with a little olive oil or spray. Cook the burgers for 5 to 6 minutes on each side. You want to cook the turkey all the way through (to 165°F) and for the goat cheese to be warm and soft.
You can also prepare these on an outdoor grill. Cook over medium heat with the lid closed as much as possible, flipping halfway through.
Assembling Fall Harvest Burgers
Prepare your figgy dijonnaise by mixing the fig jam, Dijon and mayo in a small bowl. That’s it! Spread some on the top and bottom of each toasted brioche bun.
To the bottom of the bun, add lettuce, the burger, bacon and apple slices. Top with the remaining bun and enjoy!
Variations + Serving Suggestions
Not into some of the ingredients? It’s totally OK to swap. Here are some ideas:
- Instead of goat cheese, try cheddar, havarti, mozzarella, gorgonzola…really, any cheese.
- Swap apple for pear, another fall favorite.
- Can’t get your hands on brioche? This would be great with soft potato rolls, a multigrain bun or even pretzel rolls (we’ve made them with pretzel rolls and it’s so good!).
This is a really filling and big burger, so light side dishes might be the ticket. A small seasonal salad or brussels sprout slaw, or sliced fresh fruit is perfect. For bigger appetites, serve with sweet potato fries or Rosemary + Parmesan Kettle Chips.
Let’s not forget the drinks! A dry Riesling or hard cider is the perfect match for this burger. For the kiddos — fresh pressed apple cider or a fun, fizzy sparkling cider.
Have You Tried These Other Meaty Sandwiches?
- Oven Fried Chicken Sliders with Remoulade Sauce
- Cold Italian Sub Sandwich Party Sliders
- Air Fryer Spicy Fish Sandwiches with Creamy Yogurt Slaw
- Steak Sliders with Caramelized Pears, Onions + Gorgonzola
- Thanksgiving Leftover Turkey Sandwich with Cranberry Miso Mayo
Fall Harvest Turkey Burger with Figgy Dijonnaise
- grill pan or skillet
- box grater
- 2 tbsp fig jam
- 2 tbsp Dijon mustard
- 2 tbsp mayonnaise
- 1½ lbs ground turkey, 93%
- 1 tsp dried thyme
- 1 tsp rubbed sage
- 1 tsp kosher salt
- fresh cracked pepper
- 1 apple
- 4 oz goat cheese softened, divided into 4 pats
- olive oil or cooking spray
- baby lettuce leaves
- 6 strips bacon cooked, 1½ slices per burger
- 4 brioche buns toasted
- In a small bowl, combine fig jam, Dijon and mayonnaise until it's smooth. Set aside.
- In a mixing bowl, add ground turkey, thyme, sage, kosher salt and some black pepper.
- Cut the apple in half and remove the core and stem. From one half, cut 12 thin slices, about 1/8" thick. You won't slice the entire half, so save the remainder for the next step. Set the slices aside to top your burgers later. If you'd like, put them in a bowl of cool water with a little lemon juice to keep them from browning. Pat them dry before assembling the burgers.
- Peel the remaining apple and grate it using a box grater. Add this to the mixing bowl with the turkey. Mix it all together just until the ingredients are well distributed.
- Divide the mixture into 4 equal balls. Divide each of those in half for a total of 8. Flatten 4 into patties. Take a pat of goat cheese and flatten it into a wide disk. Place one on each patty. Flatten the remaining four balls and place one atop each burger, sealing the goat cheese in by gently pinching the edges together.
- Preheat a grill pan or skillet over medium heat. Drizzle with a little olive oil or spray. Cook the burgers for 5 to 6 minutes on each side. You want to cook the turkey all the way through (to 165°F) and for the goat cheese to be warm and soft. Cooking time may vary depending on your burner or skillet.
- To assemble, spread the figgy dijonnaise on the top and bottom of each brioche bun. Add baby lettuces, the burgers, bacon and apple slices.
Nutritional values are estimated and provided as a general guideline only.