Best Mushroom Bacon Turkey Burgers Recipes

MUSHROOM TURKEY BURGER

Mushroom Turkey Burger image

Provided by Geoffrey Zakarian

Time 2h55m

Yield 4 burgers

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil, plus more for brushing the grill grates
2 cups cremini mushrooms, finely chopped
1/4 cup finely chopped shallots
2 garlic cloves, chopped
1 1/4 pounds ground turkey (dark meat preferred)
1/2 cup Greek yogurt, plus extra for the buns
1/2 cup dry breadcrumbs
1 large egg, beaten
Kosher salt and freshly ground black pepper
4 brioche buns, split and toasted
4 slices ripe tomato
16 thin cucumber slices

Steps:

Add the oil to a medium skillet over medium-high heat. When the oil is hot, add the mushrooms and cook, without stirring, until the undersides are browned, 2 to 3 minutes. Stir and let brown on the other side, about 2 minutes, then reduce the heat to medium and add the shallots and garlic. Cook and stir until the shallots are softened, about 5 minutes. Remove from the heat, then cool the mixture.
Combine the turkey, yogurt, breadcrumbs, egg and cooled mushrooms in a large bowl. Season with salt and pepper. Mix together lightly with a wooden spoon just to combine; don't overmix. Form into four 1-inch-thick patties. Refrigerate for 2 to 3 hours and up to overnight.
Preheat a grill or grill pan to medium-high heat. Sprinkle the outsides of the patties with salt and pepper. Brush the grill grates with oil and grill the burgers until nicely marked, cooked through and the internal temperature reads 155 to 160 degrees F, about 6 minutes per side. Serve on the buns with additional yogurt, tomato and cucumber slices.

BACON-MUSHROOM-SWISS BURGER

Bacon-Mushroom-Swiss Burger image

Basic gets a boost when you pair burgers with crisp, smoky bacon, earthy mushrooms and melty Swiss cheese. The herbed mayonnaise adds instant sophistication, and toasting the buns gives an extra layer of texture. Sweet potato fries or chips go great with this burger.

Provided by Ball Park Buns

Categories Trusted Brands: Recipes and Tips Ball Park Buns

Time 50m

Yield 6

Number Of Ingredients 13

Ingredients

½ cup mayonnaise
3 tablespoons herbes de Provence
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
8 Ball Park® Hamburger Buns
½ pound thick-cut smoked bacon
½ pound button mushrooms, sliced
1 tablespoon soy sauce
2 pounds lean ground beef
2 teaspoons garlic granules
Salt and pepper to taste
16 slices Swiss cheese
Burger trimmings as desired, including lettuce, tomato, onion and pickles

Steps:

To prepare herbed mayo: In a medium bowl, combine mayonnaise, dried herbs, Worcestershire sauce and lemon juice, mixing well. Cover and refrigerate.
Cut each strip of bacon in half and cook in a skillet over medium heat until crisp.
Remove and drain on paper towels. Pour off all but 1 tablespoon bacon drippings from the pan.
Add mushroom slices and soy sauce to the pan.
Over medium heat, saute mushrooms until browned and soft, about 5 to 10 minutes. Drain on paper towels.
Preheat grill for medium heat and lightly oil the grate.
To prepare burgers, mix ground beef, garlic granules, and salt and pepper together in a bowl. Form into patties. Place on prepared grill and grill 3 to 5 minutes per each side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
During last 2 minutes of cooking, top with cheese and cover to melt cheese.
Meanwhile, heat oven to 400 degrees, arrange hamburger buns on a foil-lined cookie sheet and lightly toast hamburger buns in the oven on each side.
When toasted, remove buns to serving plates and spread some of the herbed mayonnaise on each bun.
To serve, put cheese-topped patties on each bun, add desired hamburger trimmings, finish with the top bun and enjoy.

Nutrition Facts : Calories 952.1 calories, Carbohydrate 39.5 g, Cholesterol 195.5 mg, Fat 61.3 g, Fiber 1.9 g, Protein 62.7 g, SaturatedFat 24.6 g, Sodium 1063.9 mg, Sugar 2.1 g

TURKEY BURGER WITH SPINACH AND MUSHROOMS

Turkey Burger With Spinach and Mushrooms image

If you plan on putting these on a grill, you should place them in the freezer for about an hour or so. They are very soft. I've also made these into little meatball appetizers and served my cucumber yogurt dressing (below) as a dip - Delicious!

Provided by Golden Sunflower

Categories Lunch/Snacks

Time 36m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb ground turkey, 7% fat
2 cups fresh spinach, chopped (or use frozen chopped, but sqeeze it dry)
1 small onion, minced
1/2 cup portabella mushroom, diced
1/4 cup romano cheese
2 tablespoons provolone cheese, grated
1 large egg white, beaten
2 tablespoons roasted red peppers, diced
1 jalapeno pepper, diced
2 large garlic cloves, grated
1/2 teaspoon salt
1/4 teaspoon black pepper, ground

Steps:

Microwave spinach with a little water to soften, drain well and cool.
In a large bowl, mix ingredients from spinach to ground pepper. Add ground turkey, mix lightly with your hands - but don't over mix.
Cover and place bowl into refrigerator for about an hour, to blend flavors.
Remove and make turkey patties.
Heat a griddle or large skillet on medium heat.
Spray with a cooking spray.
Place turkey patties on griddle and cook for 3-5 minutes on each side.
If turkey patties begin to stick, add a little more cooking spray. Be careful not to overcook.
When patties are done - serve them on your favorite wheat bun with lettuce, tomato and cucumber yogurt dressing (below).
Enjoy!
Cucumber and yogurt dressing. - 2/3 cup nonfat plain yogurt (I prefer a Greek yogurt), 1/2 cup English cucumber - peeled and chopped, 2 tablespoons sliced green onion, 2 tablespoons 1% milk, 2 tablespoons fresh lime juice, 1 tablespoons light mayonnaise, 3/4 teaspoons kosher salt, 2 lg. cloves minced garlic, Pinch sugar (splenda). Combine all ingredients and chill 24 hours for flavors to blend.