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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- 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
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.
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.
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.
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.
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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