Grilled Mushroom Turkey Burgers
Who wants to be in the kitchen any longer than necessary on hot summer days? No one we know. This month we're heading to the backyard where all the summer fun happens, and we're grilling up some juicy mushroom turkey burgers that will make your barbeque the place to be!
To keep things on the lighter side, we used ground turkey, but you can use your favorite meat. And for those strictly veggies eaters: Pick up a few large portabella mushrooms when you're shopping. Clean well and sprinkle with olive oil and salt and pepper, and throw them on the grill, flipping once, until they are slightly crispy on the edges, and juicy in the middle, before you toss them on a bun, adding your favorite toppings. Meat or no meat, your next backyard cookout will be Quick 'n Easy!
- 1 tablespoon olive oil
- 2 lbs ground turkey
- 1 pkg crimini mushrooms, stemmed and minced
- 1 pkg shitake mushrooms, minced
- 1 shallot, minced
- 1/2 tablespoon minced garlic
- 1 sprig fresh marjoram, minced, or 1 tablespoon dried
- 1/4 cup fresh parsley, chopped, or 3 tablespoons dried
- 1/4 cup Italian breadcrumbs
- 1 egg, beaten
- 1 teaspoon dried thyme
- salt and pepper to taste
- burger buns
- your favorite burger fiings
Heat olive oil in a large sauté pan over medium high heat. When the oil is very hot, but not smoking, carefully add the mushrooms, parsley and marjoram. The secret to perfectly sautéed mushrooms is not overcrowding them in the pan as they cook. Stir occasionally, but not often. When the mushrooms begin to brown, add the shallots and garlic. When the shallots have cooked through, and the mushrooms are a rich golden brown, remove the pan from the heat and cool.
Place the ground turkey in a large bowl. Add the cooled mushroom mixture, bread crumbs, egg and dried thyme to the bowl. Mix thoroughly until evenly combined. Form the turkey mixture into 1/2" thick patties, then lightly brush each patty with olive oil.
Place the turkey patties on a heated grill over medium heat. Cook patties three to four minutes per side, flipping once until done, or until internal temperature reaches 165° F.
Serve finished burgers on burger buns or iceberg lettuce leaves, and top with your favorite burger toppings.
Serve with traditional potato or macaroni salad and grilled vegetables. Serves 4 - 6.