Turkey Burgers with Sauteed Mushrooms
This recipe makes 4 servings
|Per serving: about||-|
|total fat||23 g|
|sat. fat||5 g|
- Portion size: 4
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.
- 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
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.
Source : Canadian Living Magazine: July 2002