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Turkey Mushroom Burger Recipe

Name: Willie's Grill & Icehouses Turkey Mushroom Burger Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb lean ground turkey (93% lean); 1 cup cremini or white mushrooms, finely chopped; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 1 tbs bread crumbs (preferably panko); 1 whole egg, lightly beaten; 1 tsp Worcestershire sauce; 1 tbs Italian parsley, chopped; 3 tsp Kosher salt; 1 tsp freshly ground black pepper; 2 tbs olive oil (for cooking mushrooms/onions and brushing patties); 4 pieces burger buns (whole wheat or brioche), split; 4 slices sliced Swiss or provolone cheese; 2 cups baby spinach or butter lettuce; 1 large tomato, sliced; 0.5 medium red onion, thinly sliced; 0.5 cup mayonnaise; 2 tsp Dijon mustard; 0.25 tsp salt (for tomato and greens); 0.25 tsp black pepper (for tomato and greens); 1 tbs butter; 1 cup extra mushrooms, sliced; 1 tbs shallot, minced; 2 tbs dry white wine or chicken broth; 2 tbs heavy cream; 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme); 0 to taste salt & pepper to taste

Inspired by Willie's Grill & Icehouse

Time45m

Serves4

Make Turkey Mushroom Burger Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Turkey Mushroom Burger Patties

1 lb lean ground turkey (93% lean)

1 cup cremini or white mushrooms, finely chopped

1 small yellow onion, finely chopped

2 cloves Garlic, minced

1 tbs bread crumbs (preferably panko)

1 whole egg, lightly beaten

1 tsp Original Worcestershire Sauce

1 tbs Italian parsley, chopped

3 tsp Kosher salt

1 tsp freshly ground black pepper

2 tbs olive oil (for cooking mushrooms/onions and brushing patties)

Burger Toppings & Assembly

4 pieces burger buns (whole wheat or brioche), split

4 slices sliced Swiss or provolone cheese

2 cups baby spinach or butter lettuce

1 large tomato, sliced

1/2 medium Red onion, thinly sliced

1/2 cup Mayonnaise

2 tsp Dijon mustard

1/4 tsp salt (for tomato and greens)

1/4 tsp black pepper (for tomato and greens)

Optional Mushroom Sauce (for extra mushroom flavor)

1 tbs Butter

1 cup extra mushrooms, sliced

1 tbs shallot, minced

2 tbs dry white wine or chicken broth

2 tbs Heavy cream

1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

0 to taste salt & pepper to taste

Method

Turkey Mushroom Burger Patties

Prepare mushrooms and onions

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add finely chopped mushrooms and chopped yellow onion. Sauté, stirring occasionally, until mushrooms release their moisture and the mixture is golden and most liquid has evaporated, about 6–8 minutes. Add minced garlic for the last 1 minute. Remove from heat and let cool slightly.

Mix burger ingredients

In a large bowl combine the ground turkey, the cooled mushroom-onion-garlic mixture, bread crumbs, beaten egg, Worcestershire sauce, chopped parsley, 2 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper. Use your hands or a spatula to gently mix until just combined; do not overwork the meat or patties will become dense.

Form patties

Divide the mixture into 4 equal portions (about 4 oz each). Shape each portion into a patty roughly 3/4-inch thick and about the diameter of the buns, pressing a shallow dimple in the center to help them cook evenly.

Chill (optional)

For best shape retention, refrigerate the formed patties on a plate, covered, for 15–30 minutes before cooking. This step is optional but helps them hold together.

Cook patties

Heat remaining 1 tablespoon olive oil in a large skillet or cast-iron pan over medium–medium-high heat. When hot, add patties without crowding (work in batches if needed). Cook 4–5 minutes on the first side until well browned, flip, and cook another 3–5 minutes until internal temperature reaches 165°F (74°C). If using cheese, place a slice on each patty during the last minute of cooking and cover the pan to melt.

Burger Toppings & Assembly

Toast buns and prepare sauce

While patties cook, split buns and lightly toast them in a toaster or on a hot skillet until golden, about 1–2 minutes per side. In a small bowl, mix mayonnaise and Dijon mustard. Spread about 1 tablespoon of the mayo-mustard mixture on the bottom half of each bun.

Season produce

Lightly season tomato slices and spinach/lettuce with the 1/4 teaspoon salt and 1/4 teaspoon black pepper, distributing evenly among burgers.

Assemble burgers

Place a bed of greens on each bottom bun, top with a turkey mushroom patty (with melted cheese if using), add a tomato slice and a few red onion rings, then spread additional mayo mixture on the top bun and close the burger. Serve immediately.

Optional Mushroom Sauce (optional)

Make mushroom cream sauce

In a small skillet melt 1 tablespoon butter over medium heat. Add sliced mushrooms and cook until browned, about 5 minutes. Add minced shallot and cook 1 minute. Deglaze with 2 tablespoons white wine or chicken broth, scraping up browned bits, and reduce by half (about 1–2 minutes). Stir in 2 tablespoons heavy cream and thyme; simmer 1–2 minutes until slightly thickened. Season with salt and pepper to taste. Spoon over cooked patties when assembling if desired.