Summer is just about to come to an end. This means my running route through our local elementary school will now have to shift one street over. It also means Gianna will soon need to get a little more bundled up when we make our afternoon trips to the park. And probably most sadly, this means our barbeques and frequent uses of the grill are also coming to a close.

But, summer is not over yet.

To hold on to the last days of summer, I propose that you fire up the grill once (or twice) more and enjoy one of these turkey burgers.

Turkey burgers, really? That’s how I thought my meat-loving husband would respond. Not only was Pat surprisingly excited about the idea, he LOVED the burgers. He even whipped up a pretty amazing thousand island sauce to spread on the buns. A big dollop of mayonnaise, some ketchup, minced garlic, cayenne pepper, black pepper, salt, honey, and a dash or two of Worcestershire sauce. Pat is becoming the sauce master in our home.

These turkey burgers are incredibly moist with just the right amount of Parmesan and Dijon mustard flavor. The key is in the toppings. You can add anything you want really, but I think the secret to the most amazing burger is avocado, bacon, and grilled onions. And, cheese. And, a great spread.

We learned the hard way that Gouda doesn’t melt. Well, at least the reduced fat Gouda that our friend accidentally picked up. Party foul. Lucky for us, we still had a great time. Learn from our mistake though and get a cheese that is more guaranteed to melt and ooze over the turkey burger.

Here’s to the final days of summer!

Mustard and Parmesan Turkey Burgers, adapted from Whole Living Magazine

1 pound ground turkey
1 tablespoon whole grain Dijon mustard
1/4 cup grated Parmesan cheese
1 teaspoon kosher salt
4 whole-wheat buns
Olive oil

Toppings:

Sliced avocado
Lettuce leaves
Homemade thousand island sauce
Grilled onions
Bacon
A melty cheese like Cheddar or Pepper-jack

In a bowl, combine turkey, mustard, Parmesan and salt and form quickly into 4 patties. Be careful not to overwork the meat. Cover and chill in the refrigerator for about 30 minutes.

Heat up the grill, drizzle the patties with olive oil and cook turkey over medium-high heat for about 4-5 minutes on each side, until turkey is cooked through.

Serve with toasted buns and enjoy with whatever toppings take your fancy.