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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.