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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2002
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 facts <b>Per serving:</b> about
- Sodium 1089 mg
- Protein 30 g
- Calories 533.0
- Total fat 23 g
- Cholesterol 123 mg
- Saturated fat 5 g
- Total carbohydrate 51 g
- Iron 39.0
- Folate 39.0
- Calcium 7.0
- Vitamin A 3.0
- Vitamin C 63.0