Turkey Burgers with Sauteed Mushrooms Turkey Burgers with Sauteed Mushrooms

Author: Canadian Living

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


Sauteed Mushrooms:


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
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Turkey Burgers with Sauteed Mushrooms