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Turkey-Mushroom Burgers
Nb persons: 6
Yield:
Preparation time:
Total time: 1 hour
Source:
Active Time: 45 minutes INGREDIENTS | |
2 slices | whole-wheat sandwich bread, crusts removed, torn into pieces |
8 ounces | white mushrooms, wiped clean |
3 teaspoons | extra-virgin olive oil, divided |
1 medium | onion, finely chopped |
2 cloves | garlic, minced |
1/2 cup | Scallion-Lemon Mayonnaise, (recipe follows), optional |
1 pound | lean ground turkey breast,, (see Ingredient note) |
1 large | egg, lightly beaten |
3 tablespoons | chopped fresh dill |
1 1/2 tablespoons | coarse-grained mustard |
1/2 teaspoon | salt |
1/4 teaspoon | freshly ground pepper |
6 | whole-wheat buns,, (optional) |
Lettuce leaves, for garnish | |
tomato slices, for garnish |
PREPARATION
Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. Pulse mushrooms in the food processor until finely chopped.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, garlic and the mushrooms; cook, stirring occasionally, until tender and liquid has evaporated, about 10 minutes. Add to the breadcrumbs and let cool completely, 15 to 20 minutes.
Meanwhile, prepare Scallion-Lemon Mayonnaise, if using.
Preheat grill to medium-high.
Add ground turkey, egg, dill, mustard, salt and pepper to the mushroom mixture; mix well with a potato masher. With dampened hands, form the mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
Oil the grill rack. Brush the patties with the remaining 1 teaspoon oil. Grill until no longer pink in the center, about 5 minutes per side. (An instant-read thermometer inserted in the center should register 165°F.) Meanwhile, split buns and toast on the grill for 30 to 60 seconds, if using. Serve burgers on buns, garnished with lettuce, tomato and Scallion-Lemon Mayonnaise, if desired.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 5. Wrap individually and refrigerate for up to 8 hours or freeze for up to 3 months. Thaw in the refrigerator before cooking.
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