Turkey Burgers with Saut? Mushrooms
A mound of saut? mushrooms on top gives a rustic look to these savoury burgers. Adding water to the turkey makes the patties extra juicy.
This recipe makes 4 servings
| Nutritional Info | |
|---|---|
| Per serving: about | - |
| cal | 533 |
| pro | 30 g |
| total fat | 23 g |
| sat. fat | 5 g |
| carb | 51 g |
| fibre | 5 g |
| chol | 123 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 39 |
| vit A | 3 |
| vit C | 63 |
| folate | 39 |
Ingredients
-
1 egg
2 tbsp water
2 tbsp lemon juice
1 small onion, grated
1/4 cup dry bread crumbs
2 tsp chopped fresh thyme, (or 1/2 tsp/2 mL dried)
1/2 tsp salt
1/2 tsp pepper
1 lb lean ground turkey or ground chicken
1 small loaf focaccia, cut_into quarters, or 4 hamburger_buns
Sauteed Mushrooms:
1 tbsp vegetable oil
4 cups thinly sliced mushrooms
1 tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper
1 dash Worcestershire sauce
Preparation:
In bowl, whisk together egg, water and lemon juice. Stir in onion, bread crumbs, thyme, salt and pepper; mix in turkey. Shape into four 1/2-inch (1 cm) thick patties.(Make-ahead: Cover and refrigerate for up to 6 hours. Or layer between waxed paper in airtight container and freeze for up to 1 month; thaw in refrigerator.)
Place on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, about 10 minutes.
Saut? Mushrooms: Meanwhile, in skillet, heat oil over medium-high heat; cook mushrooms, stirring often, until no liquid remains, 8 minutes. Stir in lemon juice, salt, pepper and Worcestershire.
Cut focaccia in half horizontally; place, cut sides down, on grill and toast until golden, 1 to 2 minutes. Place burgers then mushrooms on bottoms; sandwich with tops.
Tags:
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
