The Dish | The Best Turkey Burgers

These burgers are so tasty that when my son recently returned home from college, this was his first meal request. The key here is to get the mushrooms really teeny-tiny, so you need to put them in a food processor. It’s worth it. Any mushroom works — and basic white or brown mushrooms fit the bill.

Makes 4 (1/4 lb) burgers

  • 1 1/2 Tbs olive oil, divided
  • 6 oz. mushrooms, trimmed, wiped clean, pulsed in a food processor with the metal blade until finely chopped 
  • 2 garlic cloves, finely minced
  • 1 Tbs fish sauce or Worcestershire sauce
  • 1 1/2 Tbs ketchup
  • 1 lb lean ground turkey, 93% preferred
  • Salt and freshly ground black pepper
  • Buns, lettuce, cheese, tomato, avocado — or whatever you prefer on your burger
  • Heat 2 Tbs of the olive oil in a wide skillet over med-low heat. Stir in the mushrooms, 1/4 tsp salt, and 1/4 tsp pepper. Cook until the mushrooms give off their liquid and it boils 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 (no longer hot).
  • Gently mix the mushroom mixture into the ground turkey (mixture might be a bit sticky).
  • Form the meat into 4 patties, and place on an oiled piece of foil or small baking sheet. Work quickly and with a light touch. If you feel it’s needed, season lightly on both sides with salt and pepper.
  • Heat 1/2 Tbs of olive oil in a wide non-stick skillet over medium heat (cast iron works well). Add the burgers, then cook 4-5 minutes on each side, or until an internal thermometer reads 165 degrees F in the middle of the patty. I find that they take 9 minutes total. You can add cheese on the second side, if desired. 
  • Transfer patties to a plate and let rest, lightly covered with foil, for 5 minutes. Toast buns, add whatever you like and enjoy. Condiments not essential, but that’s up to you.
  • Tip: Freezing burgers before cooking works well for a ready-to-cook meal. Wrap each patty individually in plastic wrap, and then put in a zip-lock bag to freeze. Thaw the burgers in the refrigerator and then cook as directed above. Buns freeze well too.

Leave a Reply

The Exedra comments section is an essential part of the site. The goal of our comments policy is to help ensure it is a vibrant yet civil space. To participate, we ask that Exedra commenters please provide a first and last name. Please note that comments expressing congratulations or condolences may be published without full names. (View our full Comments Policy.)

Your email address will not be published. Required fields are marked *