Best Mushroom And Turkey Burgers Recipes

Portobello Mushroom and Swiss Turkey Burgers image

Provided by Bobby Flay

Time 20m

Yield 4 burgers

Number Of Ingredients 9

4 large portobello mushrooms, stems removed
Canola oil, for brushing
Kosher salt and freshly ground black pepper
4 slices Swiss cheese
Canola oil, for brushing
1 1/2 pounds ground dark turkey meat
Kosher salt and freshly ground black pepper
4 sesame seed buns, split
1/4 cup ketchup

Steps:

Heat a gas or charcoal grill to high heat. Brush the grill grates with oil.
For the portobello mushrooms: Brush the inside of the mushroom caps with oil and season with salt and pepper. Place the mushrooms on the grill, cap-side down, and grill, covered, until golden brown and slightly charred, 4 to 5 minutes. Flip the mushrooms and cook until completely soft, another 4 to 5 minutes.
For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 1 1/2 inches thick. Use your thumb to make a divot in the center of each burger. Sprinkle both sides of each burger with salt and pepper.
Brush the patties with oil and grill, covered, until slightly charred and crusty, 4 to 5 minutes. Flip the burgers and cook until slightly charred and crusty on the other side, the burgers are completely cooked through and an instant-read thermometer registers 165 degrees F, 4 to 5 minutes.
While the burgers cook, toast the buns on the grill until lightly charred, 10 to 15 seconds. Set aside.
Invert the mushrooms caps so that the inside is facing up. Place 1 slice of cheese inside each cap. Cover the mushrooms with the grill lid, large domed lid or large metal bowl and count to 10 until the cheese is melted.
Place the portobello mushroom caps on the bottom buns. Top with the turkey burgers, ketchup, freshly ground black pepper and the top buns and serve immediately.

Mushroom and Turkey Burgers image

Provided by Martha Rose Shulman

Time 1h

Yield Eight 4.5-ounce patties or six 6-ounce patties

Number Of Ingredients 20

1 pound ground turkey, preferably light meat
1 pound roasted mushroom base
1/2 medium onion, finely chopped
2 garlic cloves, minced or pureed
1/4 cup chopped fresh parsley
2 tablespoons chopped mint or dill
2 tablespoons chopped cilantro
Salt to taste
1 teaspoon baharat (see below)
1/8 to 1/4 teaspoon cayenne (more to taste)
1 egg
1 to 2 tablespoons canola or grapeseed oil for the pan
Hamburger buns (preferably whole wheat), lettuce, sliced tomatoes, and the usual burger fixings
Baharat
2 tablespoons black peppercorns
2 tablespoons allspice berries
1/2 teaspoon cumin seeds
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
optional: paprika, coriander seeds, sumac, cardamom seeds

Steps:

To make the baharat, grind the peppercorns, allspice berries, and cumin seeds to a powder in an electric spice mill. Stir in the cinnamon and nutmeg. Store in a spice jar, away from light and heat.
In a large bowl, mix together the turkey, mushroom base, onion, garlic, chopped herbs, salt, baharat, cayenne and egg. Form 6 to 8 patties and place them on a plate or a lightly oiled sheet pan. Refrigerate for 30 minutes.
Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom (about 1 tablespoon). When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 7 to 8 minutes. Remove from the oven, let sit for a couple of minutes, and serve.

Onion and Mushroom Smothered Super Swiss Turkey Burgers image

Provided by KathyP53

Categories Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1 large onion, sliced
salt
fresh ground black pepper
1/2 lb button mushroom, trimmed, and thinly sliced
2 teaspoons all-purpose flour
1/4 cup dry white wine
3/4 cup chicken stock
1 1/4 lbs ground turkey breast
1/3 lb swiss cheese, cut in 1/4-inch cubes
2 teaspoons poultry seasoning
1/4 teaspoon cayenne pepper
4 sandwich-size sourdough english muffins, split and toasted

Steps:

Preheat large skillet over medium-high heat with the 2 tablespoons olive oil.
Add onions ans season with salt and pepper.
Cover pan with foil and set a lid or plate on top to smother onions, for 5 minutes.
Add mushrooms to the onions and smother them for another 5 minutes, stirring occasionally.
Uncover pan and let juices cook off a little. Sprinkle with the flour.
Cook for 1 minute; add wine and chicken broth and cook sauce until nice and thick, about 2 minutes.
Combine ground turkey, cheese, salt and pepper, poultry seasoning, and cayenne pepper in a medium bowl.
Score the meat with the side of your hand to separate it into 4 equal amounts.
Form the mixture into 4 large patties no more than 1" thick.
Drizzle the patties liberally with olive oil.
Preheat a large nonstick skillet over medium-high heat.
Once the skillet is hot, add the patties and cook them for 5-6 minutes on each side, or until turkey is cooked through.
Serve the burgers on the toasted English muffins, smothered with the onions and mushrooms.