A turkey burger isn’t boring when it has herbs, mushrooms sauteed with wine, and gruyère. Don’t like turkey, beef works well here, too. Serve this with a big salad and the Pilsner of your choice.
Turkey Burger with Sauteed Mushrooms Recipe
Turkey Burger with Sauteed Mushrooms and Gruyere
Ingredients
Equipment
Method
- Mise En Place
- Mix the ground turkey, herbs de provence, shallots, and butter powder. Form into four patties and refrigerate for about half an hour for the flavors to meld.1 pound Ground turkey, 1 teaspoon Herbs de Provence, 1 teaspoon Butter Powder, 1 teaspoon Shallot
- While that''s happening, put butter in a saute pan and let it melt. Add the onions and saute them until they are translucent. Add the mushrooms and saute them until they have browned a little bit. Add the wine, stir and reduce the heat. Cook, occasionally stirring until the onions are soft. Set aside.12 Mushrooms, 1 teaspoon Butter, 1/2 Red onion, 2 ounces White wine, 1/4 teaspoon Black pepper
- Combine the mayonnaise and mustard. Adjust for seasoning. If you like it strong, add more mustard.4 tablespoon Mayonnaise, 2 teaspoon Dijon mustard
- When the patties have rested, heat a cast-iron skillet and add some olive oil to it. Cook the patties on one side for about 5 minutes, then flip. Cook them until they read 160 F /. 71 C on an instant-read thermometer. Add the cheese, cover, and reduce the heat. Cook for about two or three additional minutes or until the cheese has melted.1 teaspoon Olive oil, 4 tablespoon Gruyere
- Spread the sauce on the inside of the split Kaiser rolls. Then, using a fish spatula, carefully remove each pattie from the skillet and place it on the bun.4 Kaiser rolls
- Cover each with the mushroom mixture and the top half of the roll.
- Enjoy!
Notes
Turkey burgers should not taste like cardboard. Turkey is itself mild-flavored poultry and has very little fat. Little fat leads to less flavor, so something has to put the flavor back. Adding shallots, herbs de Provence, and powered butter bring it from boring to tasty.
Bye Bye, Chicken Marinade
The Lea and Perrins company used to make a sauce they originally called White Worchestershire, which they changed to Chicken Marinade. I loved it, especially for turkey burgers. Sadly, they no longer make it, and I have been unable to find a copy-cat recipe for it. I still have about a tablespoon of it left in my refrigerator for when I come across a recipe to compare. This recipe is my answer to that problem. The mushrooms sauteed with white wine shallots give umami and when eaten together, provide a bite very similar to my old perfect turkey burgers. If you can find the sauce, you are more than welcome to use the old recipe.
Making the Turkey Burgers
Why powdered butter? I use powdered butter because it mixes very easily with the ground turkey and doesn’t leave pockets of fat – it distributes very easily. If you have never heard of it, it’s wonderful to put on popcorn, and I also put it in my pizza crust. It’s available, of course, on Amazon. I like the Hoosier brand.
I don’t like touching raw meat, so I use a Kitchen-aid mixer to do the job for me. Only bring it up to Stir and only stir until everything is mixed in nicely. If you prefer to use your hands, just make sure you handle the mixture lightly so it does not toughen.
The other thing I would like to introduce you to is a fish spatula. Wow! They are not just for fish. I like them because they bend a little and do an excellent job of flipping burgers without letting them stick to the pan. Believe me, you gotta get one of those!
What to Serve with Turkey Burgers
Burgers and fries are a winning combination, but if you don’t want the fat, you could serve Baked Potato Patties instead. They’re cooked in the air fryer and give you a chance to use up some leftovers.