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
INGREDIENTS:
- 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
DIRECTIONS:
- 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.