The Dish | Turkey Burgers

Most people think of turkey burgers and think: dry. The secret ingredient here is mushrooms, which keep the meat moist and full of flavor. They can be white or cremini, but it’s important that they are finely chopped. A food processor works perfectly.

  • 1 1/2 Tbs olive oil
  • 6 oz mushrooms, trimmed and wiped clean, chopped in the food processor
  • 2 garlic cloves, finely minced
  • 1 Tbs fish sauce¬†or Worcestershire sauce
  • 1 1/2 Tbs ketchup
  • 1 lb. lean ground turkey meat
  • Salt and freshly ground pepper
  • Brioche buns, cheese, lettuce, tomato, condiments, and avocado for serving
  • Heat 1 Tbs of the olive oil in a wide skillet over medium-low heat. Stir in the mushrooms, 1/4 tsp salt and 1/4 tsp pepper. Cook until the mushrooms give off their liquid and is boiled away — about 10 minutes.
  • Stir in the garlic and cook for about 1 minute, or until fragrant. Remove the skillet from the heat then stir in the fish sauce (or Worcestershire) and the ketchup. Set aside until warm, not hot.
  • Gently mix the mushroom and garlic mixture into the ground turkey. The mixture might be a bit sticky. Form the turkey mixture into four patties (or more for smaller burgers).
  • Important: Work quickly and with a light touch. If you feel they need it, season lightly on both sides with salt and pepper (I do this).
  • Heat 1/2 Tbs of olive oil in a wide non-stick skillet over medium heat. Add the burgers and cook 4 to 5 minutes on each side or until an internal thermometer reads 165 degrees F when inserted in the middle of the patty.
  • If you use cheese, remember to add on the second side when you flip the burger. Transfer burgers to a plate and let rest, lightly covered with foil for 5 minutes. Toast buns in the skillet and serve with whatever condiments you prefer. Enjoy!
  • You can freeze these burgers for a make-ahead meal: wrap an individual¬†patty in plastic wrap and freeze. Defrost and cook.

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