We barbeque burgers all the time and love our delicious Beef Burger recipe, but I wanted to change it up and try Turkey for a more healthy alternative. Turkey doesn’t have the fat that beef does, which makes it less calories for those that are interested, but it also tends to result in a dried out hockey puck instead of a juicy burger if you aren’t careful. Not for this burger! If you’re looking for a juicy, moist and tasty turkey burger, this is the recipe for you.
Mushrooms are the key. Chopped, sautéed and added to the ground turkey, they create an element of moisture that turns these burgers into something that even your pickiest beef eaters will enjoy. If you don’t want to turn on the inside burner in your galley to sauté the mushrooms, onions and garlic, you can mix them directly with the turkey in the bowl without cooking first, but it will reduce the juiciness. I would recommend that you try to use an outside burner or even put your frying pan on the bbq to sauté your vegetables.
The consistency of the raw burger patties are different than beef patties. They will seem wetter and less solid when you are handling them. Don’t fear. Just be careful when you are putting them on the grill. Use a good spatula and try to only turn them once. Also, it is very important to oil your grill first, so they don’t stick. Remember, they don’t have the fat like beef does so they don’t have a natural way of oiling the grill.
I’ve included a recipe below for Lemon Mayo, a lovely bright, lemony mayonnaise that pairs very well with the turkey but this burger is also delicious with a regular mayonnaise and some sliced swiss cheese.
Don’t forget to leave your comments below on what you think.
Turkey and Mushroom BurgersCourse: Main CourseDifficulty: Easy
1/2 c of panko (or regular) breadcrumbs
8 oz white mushrooms
3 tsp olive oil
1 medium onion, chopped into large pieces
2 garlic cloves
1 lb ground turkey
1 large egg lightly beaten
3 T chopped parsley
1 1/2 T whole grain mustard
1/2 tsp salt
1/2 tsp freshly ground pepper
6 burger buns
For garnish, choice of: Lemon Mayo, swish cheese, tomatoes, lettuce
- Lemon Mayo
2 T mayonnaise
1/2 cup sour cream
1/2 T chopped green onions
1/2 tsp grated lemon zest
1 tsp lemon juice
salt and pepper to taste
- Use your hand chopper to finely chop mushrooms, onions and garlic.
- Add 2 tsps of oil to a nonstick skillet over medium-high heat.
- Add onions, garlic and mushrooms to the skillet, stirring occasionally until the liquid has evaporated, about 10 minutes. Allow to cool for about 15 to 20 minutes.
- Meanwhile, preheat barbeque grill to medium-high heat.
- In a bowl, combine cooled mushroom mixture, bread crumbs, ground turkey, egg, parsley, mustard, 1/2 tsp salt and 1/4 tsp pepper. Mix well. Using damp hands, form into 6 patties.
- Oil the grill using a paper towel dipped in oil (Don’t use cooking spray on a hot grill). Brush the patties with the remaining 1 tsp of oil. Grill until no pink is on the inside, about 5 minutes per side. Only turn once after the first 5 minutes. The internal temperature should be 165 degrees F. All BBQs are different (especially small boat BBQs), so be sure to check for doneness.
- Toast the buns and serve the burgers with your choice of topping; Lemon Mayonnaise, lettuce, tomato, swiss cheese.