Turkey Mushroom Burgers – More sustainable and healthier option

According to Eating Well Magazine, “Chefs across the country are cooking up healthier, more sustainable burgers by swapping at least 25% of the meat for mushrooms.”

I love this idea!! So I thought I’d try one out. So here’s my version of Mixed Mushroom Turkey Burgers with grilled Haloumi cheese, pickled onions, and lettuce from my garden on a whole wheat english muffin from our local bakery – Blue Oven Bakery. While the grill was hot, I thought I might as well throw on some of our garden-fresh asparagus and some savory/rosemary coated polenta too.

A couple months ago there was a HUGE sale on baby portabella mushrooms at a food wholesaler, and around the same time I received about 25 lbs of foraged Chicken of the Woods mushrooms.  That’s a lot of mushrooms. So after trying to cook and give away as many mushrooms as I could, I still had a ton left. I dehydrated what was left.  I was so excited to be able to use some of these mushrooms in a burger! Umami burst of flavor here I come…

Mixed Mushroom Turkey Burgers

(adapted from Eating Well’s Grilled Bison-Mushroom Burgers)

3.5 oz of fresh Private Selection golden oak shitake mushrooms coarsely chopped

1/2 C dehydrated baby portabella mushrooms

1/2 C dehydrated chicken of the woods mushrooms

(you could just use 8 oz of fresh mushrooms if you don’t have dehydrated)

1/2 tsp salt

1 tbsp olive oil

2 tbsp red wine vinegar

1 tsp garlic powder

1 tsp smoked paprika (my husband made this from our peppers last year)

1 lb ground turkey

  1. Reconstitute the mushrooms briefly by soaking in water for a couple minutes. Then drain the mushrooms.
  2. Pulse all of the mushrooms in a food processor until they are finely chopped but not paste.
  3. Saute mushrooms with the olive oil for about 5 minutes until all of the liquid has evaporated off and the mushrooms are browned.
  4. Add salt, red wine vinegar, garlic powder, and smoked paprika and saute for another 2-4 minutes.
  5. Set aside and let cool.
  6. Add ground turkey and mix well.
  7. Form into 4, 4-inch wide patties.
  8. Grill about 4-5 mins, flip, and grill about 4-5 minutes more.
  9. Serve on grilled English muffins with grilled haloumi, dijon mustard, pickled onions, and lettuce. Enjoy!

*I received the Private Selection mushrooms for free through #MyMagazineSharing Network

 

 

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