Turkey Mushroom Burger Recipe

Mix and form patties

In a medium bowl combine ground turkey, minced onion, garlic, chopped parsley, Worcestershire sauce, kosher salt, and black pepper. Use a fork or hands to mix gently—do not overwork. Divide mixture into four equal portions and form into patties about 3/4-inch thick, slightly wider than the rolls to account for shrinkage. Make a slight indentation in the center of each patty to help them cook flat.

Cook the patties

Heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add patties (do not overcrowd; cook in batches if needed). Cook for 4–5 minutes on the first side without moving, until a brown crust forms. Flip and reduce heat to medium. Top each patty with about 1 ounce (1 slice) of cheddar cheese, cover pan and cook 3–4 more minutes, or until internal temperature reaches 165°F (74°C). Remove patties to a plate and tent with foil to rest while you finish other components.

While patties cook (or in a separate skillet), heat 1 tablespoon butter and 1 teaspoon olive oil over medium heat. Add chopped shallot and cook 30–45 seconds until fragrant. Add sliced mushrooms in a single layer and avoid stirring for the first 90 seconds so they brown. Continue cooking, stirring occasionally, until mushrooms are soft and golden, about 5–7 minutes. Stir in thyme, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Remove from heat and keep warm.

In a small bowl whisk together mayonnaise, Dijon mustard, lemon juice, Creole/Cajun seasoning, hot sauce (if using), chopped capers (if using), garlic powder, paprika, and black pepper until smooth. Taste and adjust heat/salt. Refrigerate until assembly. Makes about 1/2 cup—enough for four burgers.

Split the rosemary ciabatta rolls and lightly butter cut sides with about 1 tablespoon butter total. Toast buttered sides in a clean skillet or under a broiler until golden, 1–2 minutes. Spread about 1 tablespoon of Cajun remoulade on the bottom half of each roll.

Place a cheddar-topped turkey patty on each sauced bottom roll. Spoon a generous portion (about 2–3 tablespoons) of sautéed mushrooms over the cheese. Add a small handful (about 1/4 cup) of shredded iceberg lettuce, then top with a sprinkle of onion straws (about 2 tablespoons). If using pickles, add one slice. Spread a little more remoulade on the top roll if desired and close the sandwich.

Press gently, cut in half if desired, and serve immediately while patties are hot and cheese is melted.

Sprinkle a pinch of extra Cajun seasoning over the top of each burger or serve additional remoulade on the side for dipping.