Turkey-Mushroom Burgers

By KSmitherman

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.

Ingredients

• 2 slice(s) whole-wheat sandwich bread, crusts removed, torn into pieces
• 8 ounce(s) white mushrooms, wiped clean
• 3 teaspoon(s) extra-virgin olive oil, divided
• 1 medium onion, finely chopped
• 2 clove(s) garlic, minced
• 0.5 cup(s) Scallion-Lemon Mayonnaise (optional)
• 1 pound(s) lean ground turkey breast
• 1 large egg, lightly beaten
• 3 tablespoon(s) chopped fresh dill
• 1.5 tablespoon(s) coarse-grained mustard
• 0.5 teaspoon(s) salt
• 0.25 teaspoon(s) freshly ground pepper
• 6 whole-wheat buns, (optional)
• Lettuce leaves & tomato slices, for garnish

Preparation

Step 1

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whole-wheat sandwich bread

, lightly beaten

whole-wheat buns

Directions

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.

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.

Preheat grill to medium-high.

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.

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