Turkey Burgers with Sautéed Mushrooms
A mound of sautéed mushrooms on top gives a rustic look to these savoury burgers. Adding water to the turkey makes the patties extra juicy.
Servings: 4
Ingredients:
| 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 | 1.089 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 39% |
| vit A | 3% |
| vit C | 63% |
| folate | 39% |
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1 egg
2 tbsp (25 mL) water
2 tbsp (25 mL) lemon juice
1 small onion, grated
1/4 cup (50 mL) dry bread crumbs
2 tsp (10 mL) chopped fresh thyme (or 1/2 tsp/2 mL dried)
1/2 tsp (2 mL) each salt and pepper
1 lb (500 g) lean ground turkey or chicken
1 small loaf focaccia, cut_into quarters, or 4 hamburger buns
Sautéed Mushrooms:
1 tbsp (15 mL) vegetable oil
4 cups (1 L) thinly sliced mushrooms
1 tbsp (15 mL) lemon juice
1/4 tsp (1 mL) each salt and pepper
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.
Sautéed 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.
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