Turkey-Mushroom Burgers PRINT
- YIELD: 4 purgers
Ground turkey is the standard lean alternative to ground beef—and a good one—but burgers made from it can be dry and bland. These turkey burgers are particularly moist and flavorful because mushrooms are used to extend the ground meat.
|2||slices whole-wheat sandwich bread, crusts removed, torn into pieces|
|8||ounces white mushrooms, wiped clean|
|3||teaspoons extra-virgin olive oil, divided|
|1||medium onion, finely chopped|
|2||cloves garlic, minced|
|½||cup Scallion-Lemon Mayonnaise, (recipe follows), optional|
|1||pound lean ground turkey breast,|
|1||large egg, lightly beaten|
|3||tablespoons chopped fresh dill|
|1½||tablespoons coarse-grained mustard|
|¼||teaspoon freshly ground pepper|
|6||whole-wheat buns, (optional)|
|¼||cup nonfat sour cream|
|2||tablespoons low-fat mayonnaise|
|1½||tablespoons chopped scallions|
|½||teaspoon freshly grated lemon zest|
|1||teaspoon lemon juice, juice|
|Pinch of salt, or to taste|
|Freshly ground pepper, to taste|
|Lettuce leaves & tomato slices, for garnish|
1.Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. Pulse mushrooms in the food processor until finely chopped.
2.Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, garlic and the mushrooms; cook, stirring occasionally, until tender and liquid has evaporated, about 10 minutes. Add to the breadcrumbs and let cool completely, 15 to 20 minutes.
3.Meanwhile, prepare Scallion-Lemon Mayonnaise, if using.
4.Preheat grill to medium-high.
5.Add ground turkey, egg, dill, mustard, salt and pepper to the mushroom mixture; mix well with a potato masher. With dampened hands, form the mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
6.Oil the grill rack. Brush the patties with the remaining 1 teaspoon oil. Grill until no longer pink in the center, about 5 minutes per side. (An instant-read thermometer inserted in the center should register 165°F.) Meanwhile, split buns and toast on the grill for 30 to 60 seconds, if using. Serve burgers on buns, garnished with lettuce, tomato and Scallion-Lemon Mayonnaise, if desired.
Tips & Notes
Make Ahead Tip: Prepare through Step 5. Wrap individually and refrigerate for up to 8 hours or freeze for up to 3 months. Thaw in the refrigerator before cooking.
Ingredient Note: Lean ground turkey breast has 110 calories and 1 gram fat per 3-ounce serving, compared to 193 calories and 11 grams fat in regular ground turkey (which may include leg meat and skin).
Per serving (without buns or garnishes): 193 calories; 10 g fat ( 2 g sat , 5 g mono ); 95 mg cholesterol; 9 g carbohydrates; 17 g protein; 2 g fiber; 418 mg sodium; 383 mg potassium.
Nutrition Bonus: 383 mg potassium (19% dv).
Carbohydrate Servings: 1/2
Exchanges: 1/2 vegetable, 2 medium-fat meat, 1/2 fat