Tested till perfect Turkey Burgers with Sauteed Mushrooms

Turkey Burgers with Sauteed Mushrooms

A mound of sauteed mushrooms on top gives a rustic look to these savoury burgers. Adding water to the turkey makes the patties extra juicy.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2002

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 1eggeggs
  • 2 tbsp 2tbspwater
  • 2 tbsp 2tbsplemon juice
  • 1 1small onion, grated
  • 1/4 cup 1/4cupdry bread crumbs
  • 2 tsp 2tspchopped fresh thyme, (or 1/2 tsp/2 mL dried)
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 lb 1lblean ground turkey or ground chicken
  • 1 1small loaf focaccia, cut_into quarters, or 4 hamburger_buns

Sauteed Mushrooms:

  • 1 tbsp 1tbspvegetable oil
  • 4 cups 4cupsthinly sliced mushrooms
  • 1 tbsp 1tbsplemon juice
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 dash 1dashWorcestershire sauce
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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.

Sauteed 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.

Nutritional Information Per serving: about

cal 533 pro 30g total fat 23g sat. fat 5g
carb 51g fibre 5g chol 123mg sodium 1,089mg

% RDI:

calcium 7 iron 39 vit A 3 vit C 63
folate 39
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