Turkey Burgers with Sautéed Mushrooms

Tested Till Perfect

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%

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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