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Mushroom Turkey Burger

Craft a flavorful Mushroom Turkey Burger with this recipe. Finely chopped mushrooms, shallots, and garlic are sautéed and mixed with ground dark turkey, Greek yogurt, and breadcrumbs. After chilling, the patties are grilled to perfection and served on toasted brioche buns with fresh tomato, cucumber, and additional yogurt.
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Cook Time 55 minutes
Total Time 2 hours 55 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: American
Calories: 2094.6
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons extra-virgin olive oil plus more for brushing the grill grates
  • 2 cups cremini mushrooms finely chopped
  • 1/4 cup finely chopped shallots
  • 2 garlic cloves chopped
  • 1 1/4 pounds ground turkey dark meat preferred
  • 1/2 cup Greek yogurt plus extra for the buns
  • 1/2 cup dry breadcrumbs
  • 1 large egg beaten
  • Kosher salt and freshly ground black pepper
  • 4 brioche buns split and toasted
  • 4 slices ripe tomato
  • 16 thin cucumber slices

Equipment

  • 1 Medium Skillet
  • 1 Large Mixing Bowl
  • 1 Wooden Spoon
  • 1 Grill or Grill Pan
  • 1 Instant-Read Meat Thermometer Essential for ensuring proper doneness and food safety.

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

For optimal flavor, ensure the mushrooms achieve a deep golden-brown crust before adding shallots and garlic; this Maillard reaction is crucial for developing umami. When mixing the burger patties, handle the ingredients minimally; overmixing ground turkey can lead to a dense, tough texture, detracting from the burger's succulence. Chilling the patties for the recommended time is vital as it allows flavors to meld and helps the burgers hold their shape on the grill. Utilizing dark meat ground turkey is highly recommended for a juicier, more flavorful burger compared to lean white meat. Monitor internal temperature closely; turkey can dry out quickly if overcooked. Brioche buns, when lightly toasted, provide a rich, soft complement to the savory burger, and the extra Greek yogurt adds a fresh, tangy counterpoint.