I'm a big fan of grilling, and barbecues in general, but since I don't do the beef thing and I'm a total hot dog -snob, I have to be a little creative. Might sound like I'm complaining, but no. I actually see this as a blessing because that means I get to experiment with delights such as this. Some turkey burgers have a tendency to be a tad on the dry side, but the mushrooms in this one keep your patty nice and moist. If that sounded at all dirty to you its time you get your mind out of the gutter and into the kitchen! Bust out the grill, baby - you're gonna love 'em!
Turkey Mushroom Burgers
adapted from delish.com
1/2 - 3/4 c. quick oats
8 oz. white mushrooms, wiped clean & finely chopped
3 tsp. olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 lb. lean ground turkey breast
1 large egg
3 Tbsp. chopped fresh dill
1 1/2 Tbsp coarse-grained mustard
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1. heat 2 tsp. oil in a large nonstick skillet over med-high heat. add onion, garlic & mushrooms; cook, stirring occasionally, until tender and liquid has evaporated, about 10 minutes. add to the oats and let cool completely, 15-20 minutes.
2. Preheat grill to med-high heat.
3. add ground turkey, egg, dill, mustard, salt & pepper to the mushroom mixture & mix well w/ a potato masher (definitely use the masher! I wasn't going to, but did on a whim & it worked like a dream!). With dampened hands, form the mixture into six 1/2-inch-thick patties, using about 1/2 c. for each.
4. Oil the grill rack. brush the patties w/ the remaining 1 tsp. 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 degrees). meanwhile, split buns & toast on the grill for 30-60 seconds.
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