Ahhh, it's finally summer and that makes me want burgers!!! Turkey burgers can get a bad rap for being dry or lacking in flavor, hopefully this recipe will change your mind if you are not a fan (yet). Adding sauteed vegetables to these helps keep the burgers moist and delicious. My husband who is a big hamburger fan (not usually turkey) even enjoys these.
Ingredients:
1 1/4 lbs ground turkey (you can use the 99% lean but I prefer the 93% because they are juicier and have more flavor)
1 small onion diced finely
10 oz of mushrooms diced finely (now I have used up to a 16 oz package of mushrooms but you don't need that many but I am a big fan so I choose more sometimes)
2-3 tsps of dijon mustard
1 1/2 teaspoons Montreal Steak Seasoning by McCormick (you can use salt and pepper if you don't have this but it is a great spice for many things so I love having it on hand)
5-6 dashes worcestershire sauce
1 slice of swiss cheese for each burger (I had cheddar this time but swiss is my favorite)
Directions
Saute the chopped mushrooms and onions in a saute pan with 1-2 tsps of oil on medium heat. When they have completely cooked, it may take 5-7 minutes remove them from the heat. In a mixing bowl put in ground turkey, dijon mustard, Montreal Steak Seasoning, worcestershire sauce and the cooled vegetables.
Mix the ingredients thoroughly w/o overmixing. The mixture may be a bit loose and that is okay but if you are concerned they will fall apart you can add a bit of bread crumbs. I usually don't find that step necessary though.
On medium to medium high heat you can cook these in a skillet or grill pan with a small amount of oil. If I'm using a nonstick surface I usually just use nonstick spray. Since it is a poultry burger it is important to cook these completely through. I find it takes about 3 minutes per side but I make the 1 1/4 pounds stretch to make 6-8 burgers so they are on the smaller side. After your burgers have cooked on the first side when you flip them then you can add the cheese. I often add a tin foil tent over the top of the pan at that point to help the cheese melt faster. When they are done serve them on a bun and enjoy them with your favorite toppings. Some of my favorite toppings are: lettuce, tomato, pickles, bacon or avocado.
*When I have fresh rosemary in the summer I sometimes add 1 tsp of that chopped into the burger mixture.
