- 6
Ingredients
- 2 slice whole wheat bread, crusts removed
- 8 ozs mushrooms
- 3 tsps olive oil, divided
- 1 med onion, finely chopped
- 2 clove garlic, minced
- 1 lb ground turkey
- 1 egg, lightly beaten
- 3 tbsps freshly chopped dill
- 1 1/2 tbsps grainy mustard
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 6 whole wheat buns
- lettuce and tomatoes, for garnish
- Scallion Lemon Mayonnaise
- 1/4 cup nonfat sour cream
- 2 tbsp lowfat mayonnaise
- 1 1/2 tbsp chopped scallions
- 1/2 tsp lemon zest
- 1 tsp lemon juice
- 1 pinch salt and freshly ground black pepper, to taste
Preparation
Step 1
1. Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl.
2. Pulse mushrooms in a food processor until finely chopped.
3. Heat 2 tsp oil in a large non-stick skillet over medium-high heat. Add mushrooms, onion, and garlic; cook, stirring occasionally, until tender and liquid has evaporated, about 10 minutes. Add to breadcrumbs and let cool completely.
4. Meanwhile, prepare Scallion-Lemon Mayonnaise, if using. Heat grill to medium high. Add turkey, egg, dill, mustard, salt, and pepper to the mushroom mixture; mix well with a potato masher. With dampened hands, form mixture into six 1/2-inch thick patties, using 1/2 cup for each. Brush patties with remaining tsp of oil.
5. Grill until no longer pink in the center, about 5 minutes per side.
6. Meanwhile, split buns and toast on the grill for 30 to 60 seconds. Serve burgers on buns garnished with lettuce, tomato, and Scallion-Lemon Mayonnaise, if using.
Notes: These were good, just not great. Nothing very distinctive about them. If I made them again, I'd likely sauté the onion and garlic and then add to the turkey with the raw mushrooms.
Mayo: thought this was great!