Wednesday, 8 May 2013

Turkey Mushroom Burgers

I decided I wanted to make something really delicious for last night's Canucks game. In theory, it was supposed to be a great playoff game - the beginning of our comeback. In actuality, it was the last game of our season and ended up being emotionally exhausting. The game didn't go according to plan, but the burgers really did! I decided not to use a recipe and to "wing it" instead. I love how they turned out and will definitely be using this formula again! This recipe made 8 patties, but you could make more or less by changing their size. Alternately you could form these into meatballs or put it into a meatloaf tin. 
Turkey Mushroom Burgers 

1 pkg lean ground turkey (mine was 0.356kg or about 3/4 lb.)
3 pieces of whole wheat bread - ground into breadcrumbs
15 cremini mushrooms
1 large sweet onion
1 egg
1/8 cup chopped fresh parsley
1 tbsp grainy mustard
1 tsp worchestershire sauce
salt & pepper

In a food processor, chop half of the mushrooms and half of the sweet onion until fine. Sautee on medium heat until the liquid from the mushrooms has evaporated and the onions are tender. Set aside to cool slightly.
In a large bowl combine all of the ingredients and mix together with clean hands. Be careful not to burn your hands if the mushrooms/onions are still hot. At this point, if you find the mix too wet or sticky, add some more breadcrumbs. If it's too dry, you could add a little bit of broth or even another egg. If you can, let the mixed ingredients sit in the fridge for a couple hours to really let the flavours combine.
Form the burgers and place in a hot, oiled pan. Cook on medium heat, about 6 minutes per side. Don't be afraid to get dark colour on the burgers - it will give them really good flavour and shouldn't taste burnt. If you're using a meat thermometer, make sure the internal temperature is 165°F. At the end, place a piece of mozzarella cheese on top and allow it to melt..provolone would be really good too. Putting a lid over your pan will speed up the melting time. Before you construct your burger, sautee the remaining half an onion and mushrooms on low heat until they begin to caramelize. The longer you cook them, the tastier they will be.
My perfect burger toppings included lettuce, tomato, avocado, mayonnaise and mustard but customize to your liking..and then enjoy! Let me know what you think! =)