Turkey Mushroom Burgers

These tasty turkey burgers are prepared using a combination of pan searing and braising. It’s a great method for cooking leaner ground meats like turkey and chicken because you don’t have to worry about them drying out. These burgers are flavored with fresh thyme and a bit of sherry and topped with sautéed mushrooms and onions, melted muenster cheese, lettuce and fresh tomato. Served with a side of chips, they make a great meal – no grill required.

Turkey Mushroom Burgers

Turkey Mushroom Burgers

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Cooked using a combination of pan searing and braising, these tender, juicy turkey burgers are topped with sautéed mushrooms and onions and melted muenster cheese.


  • 1 lb ground turkey (or chicken)
  • 1 tablespoon mayonnaise
  • 1 tablespoon panko or dry breadcrumbs
  • Salt and freshly ground black pepper
  • 3 teaspoons fresh thyme leaves, divided
  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 1 clove garlic, minced
  • 8 ounces mushrooms, trimmed and sliced
  • 1/2 cup sherry, divided (see notes for substitution)
  • 4 slices muenster cheese
  • 4 soft sandwich rolls
  • 1 large tomato, cut into 4 slices
  • Leaf lettuce


  1. Add the ground turkey, mayonnaise, panko crumbs, 1/2 teaspoon salt, a few grinds of black pepper and 2 teaspoons of the fresh thyme leaves to a mixing bowl. Using your hands, combine gently but thoroughly and form the mixture into four 1/2-inch thick patties. Transfer to a plate and refrigerate for at least 15 minutes.
  2. While the burgers chill, heat 1 tablespoon of the butter along with the olive oil in a large frying pan over medium heat. Add the onion and sauté until softened, 4 to 5 minutes.
  3. Add the garlic and sauté just until fragrant, 1 minute. Add the mushrooms, season with salt and pepper and continue cooking until the mushrooms are nicely browned, 7 to 8 minutes more.
  4. Add 2 tablespoons of the sherry and continue cooking until the liquid is almost evaporated. Add the remaining teaspoon of thyme, cook 1 minute longer, then transfer the mixture to a bowl and set aside.
  5. In the same pan, heat the remaining tablespoon of butter over medium-high heat, add the turkey burgers and cook until lightly browned, 1-1/2 minutes per side. Add the rest of the sherry and continue cooking the burgers, turning several times, until the sherry has evaporated and the patties are nicely glazed, 3 to 5 minutes.
  6. Reduce the heat to low and spoon a portion of the mushroom mixture onto each burger. Top with a slice of cheese and cover the pan just long enough for the cheese to melt.
  7. Transfer the burgers to the rolls. Add lettuce and tomato and serve immediately.


Sherry adds a bit of a unique flavor to these burgers, but if you don't care for the taste, or just don't have any on hand, you can substitute low-sodium chicken broth. You'll still get the benefit of the combination cooking method, the flavor profile will just be a bit different.