Mushroom Stuffed Turkey Burger
By Sue Serves 4
Mushrooms add a meaty flavor and texture to these low fat alternatives to a greasy burger. You won't miss the fat but love the flavor.
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Ingredients:
- 2 Tablespoons olive oil
- 1 tablespoon unsalted butter
- 1½ lb wild mushrooms, chopped
- 1 small shallot, finely diced
- 1 × Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh thyme leaves
- 2 Tablespoons chopped fresh flat-leaf parsley leaves
- 1 ½ pounds ground turkey (90 percent lean)
- 1 ½ tablespoons canola oil
- 4 hamburger buns, split; toasted, if desired (see below)
- 1 × Chipotle Mayo (optional, recipe follows)
You may also need:
Bowl, Skillet, Spoon
Step 1:
Heat the olive oil and butter in a large sauté pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl.
Step 2:
Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Fill depression with ½ of the mushroom mixture and pinch turkey up around it so that mushrooms are totally enclosed in meat. Flatten burger with palms of had to make a patty shape.
Step 3:
Heat canola oil in a nonstick skillet over medium high heat. Cook burgers 4 minutes per side until meat becomes white all the way through.
Step 4:
Place the burgers on the bun bottoms and top each burger with remaining mushrooms and chipotle mayo, cover with the bun tops and serve immediately.
Step 5:
Step 6:
Step 7:
Chipotle Mayo: ½ cup low fat Mayonnaise 1 tablespoon adobo sauce (from a can of chipotle peppers found in the Hispanic section of your grocery store) In a small bowl mix the mayo with adobo sauce. Let rest for 5 minutes so flavors infuse.
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