Ground turkey is a lean, tasty alternative to ground beef. These turkey burgers are particularly moist and flavorful because mushrooms are used to extend the meat.
Makes 6 Servings.
Total preparation time: 1 hour
- 2 slices whole-wheat sandwich bread, crusts removed, torn into pieces
- 8 ounces organic white mushrooms, wiped clean
- 3 tsp expeller-pressed extra-virgin olive oil, divided
- 1 medium organic onion, finely chopped
- 2 cloves organic garlic, minced
- 1 pound lean ground free range turkey breast (see Ingredient note)
- 1 large free-range eggs, lightly beaten
- 3 Tbsp chopped fresh dill
- 1½ Tbsp coarse-grained mustard
- ½ tsp salt
- ¼ tsp freshly ground pepper
- 6 whole-wheat buns (optional)
- Organic lettuce leaves & tomato slices for garnish
- Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. Pulse mushrooms in the food processor until finely chopped.
- Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Add onion, garlic and the mushrooms; cook, stirring occasionally, until tender and liquid has evaporated, about 10 minutes. Add to the breadcrumbs and let cool completely, 15 to 20 minutes.
- Preheat grill to medium-high.
- Add ground turkey, egg, dill, mustard, salt and pepper to the mushroom mixture; mix well with a potato masher. With dampened hands, form the mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
- Oil the grill rack. Brush the patties with the remaining 1 tsp oil. Grill until no longer pink in the center, about 5 minutes per side. (An instant-read thermometer inserted in the center should register 165°F.) Meanwhile, split buns and toast on the grill for 30 to 60 seconds, if using. Serve burgers on buns, garnished with lettuce and tomato if desired.
Per serving (without buns or garnishes): 193 calories; 10 g fat (2 g sat, 5 g mono); 95 mg cholesterol; 9 g carbohydrate; 18 g protein; 2 g fiber; 418 mg sodium; 385 mg potassium.