Mushroom Turkey Burger Food

MUSHROOM AND TURKEY BURGERS

Steps:

• To make the baharat, grind the peppercorns, allspice berries, and cumin seeds to a powder in an electric spice mill. Stir in the cinnamon and nutmeg. Store in a spice jar, away from light and heat.
• In a large bowl, mix together the turkey, mushroom base, onion, garlic, chopped herbs, salt, baharat, cayenne and egg. Form 6 to 8 patties and place them on a plate or a lightly oiled sheet pan. Refrigerate for 30 minutes.
• Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom (about 1 tablespoon). When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 7 to 8 minutes. Remove from the oven, let sit for a couple of minutes, and serve.

BACON-MUSHROOM TURKEY BURGER

Steps:

• Mince bread in a food processor and transfer crumbs to a bowl. Add turkey, mushrooms, egg, green onions, bacon, hot sauce, garlic, salt, and pepper. Mix well and divide into 4 portions. Form each portion into a patty.
• Preheat a grill for medium heat and lightly oil the grate. Cook patties until no longer pink in the center, 12 to 14 minutes.

MUSHROOM TURKEY BURGERS

Steps:

• Mix turkey, parsley, Worcestershire sauce and onion salt in large bowl. Shape into 4 (4-inch) patties; set aside.
• Melt butter in large skillet on medium heat. Add mushrooms; cook and stir 2 to 3 minutes or until tender. Remove mushrooms from skillet; cover to keep warm. Add patties to skillet; cook on medium heat 12 to 14 minutes or until cooked through, turning occasionally. Serve in buns; top with mushrooms.

MUSHROOM BACON TURKEY BURGERS

Steps:

• Combine first 6 ingredients. Add turkey; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., Place burgers on an oiled grill rack over medium heat; grill, covered, until a thermometer reads 165°, 4-5 minutes per side. Grill bacon strips, covered, until crisp, 2-3 minutes per side. Top burgers with cheese and bacon; grill, covered, until cheese is melted, about 30 seconds., Serve on buns. Top with additional barbecue sauce and, if desired, pickles.

MUSHROOM-SWISS TURKEY BURGERS

Steps:

• Finely chop enough onion to yield 1/3 cup (reserve remaining rounds for burgers). In a large skillet, heat oil over medium-high; cook chopped onion and mushrooms, stirring occasionally, until onion is soft and mushrooms are golden, about 4 minutes. Season with salt and pepper, then transfer to a cutting board and roughly chop mixture.
• Heat a grill to medium-high. Clean and lightly oil hot grill. Season onion rounds with salt and pepper; grill until lightly charred and tender, 5 minutes, flipping once. In a large bowl, combine mushroom mixture, turkey, and parsley. Form into four 1/2-inch-thick patties; season with salt and pepper. Grill, about 4 minutes, flipping once. Top each patty with cheese; grill until burgers are cooked through and cheese is just melted, 1 minute. Serve burgers on buns with grilled onions, peppers, and arugula.

BARBECUED MUSHROOM-TURKEY BURGERS

Steps:

• In a large nonstick skillet, saute onion in butter for 3 minutes. Add mushrooms and carrot; cook and stir for 3 minutes. Add the wine, salt and pepper; simmer for 2-3 minutes or until liquid is evaporated. , Transfer to a large bowl; cool slightly. Crumble turkey over mixture and mix well. Shape into four patties. Cover and refrigerate for at least 1 hour., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill patties, uncovered, over medium heat or broil 4 in. from the heat for 8-10 minutes on each side or until a thermometer reads 165° and juices run clear, brushing occasionally with 1/4 cup barbecue sauce. Serve on buns with lettuce, tomato and remaining barbecue sauce.

MUSHROOM SWISS TURKEY BURGERS

Steps:

• Mix meat, garlic, Worcestershire sauce, and onion in a large bowl, just until ingredients are distributed evenly.
• Form two patties. Sprinkle steak seasoning on both sides of patties.
• Refrigerate for at least 1 hour (helps prevent patties from falling apart). This is when I wash and slice the mushrooms.
• Melt butter and extra virgin olive oil together in large skillet over medium-high heat.
• Add garlic, sauté for 1 minute, being careful not to burn it.
• Add the mushrooms and sauté until tender, stirring often.
• Reduce heat to low, add Worcestershire sauce, stir and then season with salt and pepper. Keep warm until ready to serve.
• When burgers are ready to be cooked, heat a large skillet over moderately high heat.
• Add burgers. Don't move them, they fall apart easily. Cook for 6-8 minutes.
• Flip the burgers, very carefully. Cook for another 6-8 minutes, or until done.
• Turn off heat; top with cheese.
• When the cheese is melted, spread steak sauce on the buns, both sides. Put the burgers on the bottom bun and heap the mushrooms (lots and lots of mushrooms!) on top of the burger. Put the top bun on and enjoy!

MUSHROOM TURKEY BURGERS

Steps:

• Mix turkey, parsley, Worcestershire sauce and onion salt and pepper in large bowl.
• Shape turkey mixture into 4 patties; set aside.
• Melt butter in large skillet on medium heat.
• Add mushrooms; cook and stir 2-3 minutes or until tender.
• Remove mushrooms; cover to keep warm.
• Add patties to skillet; cook on medium heat 12-14 minutes or until done, turning occasionally.
• Place patty on bottom bun; add mushrooms on top of patty; add top bun.
• **Welightly butter and toast our hamburger buns.

TURKEY MUSHROOM BURGER

Steps:

• To a hot saute pan over medium high heat, add the olive oil and butter and melt. Add garlic, onion, and bay leaf, and sweat for 1 minute. Add the mushrooms, season with salt and pepper, and cook until liquid is released and mushrooms are almost dry. Stir in the thyme and oregano. Remove from the heat and allow to cool. Remove the bay leaf.
• Place the turkey in a large mixer and add the cooled mushroom mixture, mix well and season with salt and pepper. Form the mixture into 8-ounce patties. Pan fry or grill the burgers until cooked through. Serve on a bun with romaine lettuce, sliced red onions and Chunky Tomato Salsa Compote.
• In a small saucepan, combine all of the ingredients and bring to a boil. Lower to a simmer and cook until most of the liquid has reduced.

MUSHROOM TURKEY BURGER

Steps:

• Add the oil to a medium skillet over medium-high heat. When the oil is hot, add the mushrooms and cook, without stirring, until the undersides are browned, 2 to 3 minutes. Stir and let brown on the other side, about 2 minutes, then reduce the heat to medium and add the shallots and garlic. Cook and stir until the shallots are softened, about 5 minutes. Remove from the heat, then cool the mixture.
• Combine the turkey, yogurt, breadcrumbs, egg and cooled mushrooms in a large bowl. Season with salt and pepper. Mix together lightly with a wooden spoon just to combine; don't overmix. Form into four 1-inch-thick patties. Refrigerate for 2 to 3 hours and up to overnight.
• Preheat a grill or grill pan to medium-high heat. Sprinkle the outsides of the patties with salt and pepper. Brush the grill grates with oil and grill the burgers until nicely marked, cooked through and the internal temperature reads 155 to 160 degrees F, about 6 minutes per side. Serve on the buns with additional yogurt, tomato and cucumber slices.