Here is the perfect recipe for moist and delicious turkey burgers. Truly. I’m a huge fan of beef burgers, but this turkey recipe is brilliant with the addition of a diced portobello. Not only does the mushroom add back moisture that can be lacking in lean turkey meat, but portobellos also add a nice, meaty taste. Here are the recipe highlights: Using a spoon, scrape out the gills of the mushroom and then rough-chop the portobello. Process it with fresh parsley, shallot, olive oil and Worcestershire until finely diced. This gets added to the ground turkey meat (I recommend no leaner than 85%). After the patties have firmed up in the refrigerator for a short time, it’s time to get the party started. The patties grill up in about 15 minutes and they need very little accompaniments. Let me highlight one very important ingredient in this recipe. Nice thick slices of manchego cheese. If you know manchego, I don’t need to go any further, but if you haven’t tried it you are in for a real treat. Manchego is a deliciously mild, semi-soft cheese made in Spain from sheep’s milk and it is heavenly. The flavor is nutty and a tad sweet, but not overpowering. Thanks to Louise, my local cheesemonger, I was able to get the cheese cut into nice slices right off the wheel. Louise told me that manchego literally means “sheep” in Spanish, so besides tasting fabulous, you get the extra health benefits of cheese from sheep’s milk. In addition to avocado slices and lettuce, the only condiment I used was a mixture of mustard, mayonnaise and cayenne pepper. These moist and delicious turkey burgers are really special and full of flavor. In addition to the hearty mushrooms and smoky Worcestershire, parsley gives a nice bright note and the mild shallots infuse just right with the rest of the ingredients. For a bun variation, try toasting English muffins on the grill just before serving. My husband likes his without the bun, on top of greens and avocado; like a burger salad, and this way was also delicious.
Did I mention the cheese? Seriously, manchego is the perfect combination with the turkey. Grill this for your next get-together, or cook them under the broiler until the internal temperature reaches 165F degrees. These are unique and will satisfy beef burger lovers too.
- 1 large portobello mushroom cap
- 2 tablespoons coarsely chopped shallot
- 3 tablespoons lightly packed fresh parsley
- 1 1/4 pounds 85% lean ground turkey
- 2 tablespoons extra-virgin olive oil plus more for brushing
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 8 thin slices manchego cheese
- 4 English muffins split or other favorite burger bun
- Dijon mustard mayonnaise, cayenne pepper, lettuce and sliced avocado, for topping
- Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer to a food processor. Add the shallot and parsley and pulse until chopped.
- Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined. Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes.
- Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 3 to 4 more minutes. Flip the patties and grill until cooked through, 5 to 6 more minutes or until internal temperature reaches 165F degrees; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.
- Toast the English muffins on the grill, then make a spread with mustard and mayonnaise and cayenne pepper. Start with half and half quantities of mustard and mayo, then adjust from there, increasing the mustard a bit. Add a dash to 1/4 teaspoon cayenne pepper, depending on preference. Serve the patties on the English muffins; top with avocado and lettuce.
Adapted from Food Network.