Everyone knows that summer is the perfect time for burgers. We are girls who love a good burger, but we also like to fit into the bathing suits we bought at the beginning of the season by the end of it. Special thanks to Erin’s brother-in-law, Dan, for cooking up a special turkey burger recipe that is the perfect combination of delicious and good-for-our-“bottom”-lines. It’s easy and inexpensive too.
4-6 white/cremini mushrooms (you can be creative here and use your favorite but you will need about 3 ounces), diced very very fine
1/2 small white, yellow or red onion, diced very, very fine
2 Tablespoons Montreal Steak Seasoning
2 Tablespoons Worcestershire Sauce
Dice the mushrooms very, very fine.
Dice the onions very, very fine. You can go so far as to mince the onion but don't try mince mushrooms. They get weird and pasty if you do that.
(If you haven't guessed, the dicing is the key to this recipe. You really want to infuse the flavor of the onion and the mushroom without making them take center stage. Their job here is mainly to help moisten the turkey burger AND give it full fat flavor and texture without the full fat of regular beef.)
Mix all of the ingredients together in a bowl with your hands.
Pat into 4 patties. Unlike beef, you don't need to worry about over-handling because of all of the yummies you added to the mix. Mix, pat, and you are good to go.
Cook over medium high heat, 4-5 minutes per side, until thoroughly cooked through. While these are the bomb grilled, they are also really great fried up in a cast-iron skillet, so if you have one of those, give that cooking method a try.
If you are confused about the difference between mincing and dicing, mincing makes smaller, less uniform/more irregularly shaped pieces, while dicing produces more uniform little cubes measuring between 1/8 and 1/4 inch. Need a visual? Check out the great picture on this site.
But don’t be daunted! This turkey burger recipe is so delicious it is worth every second of dicing and mincing. Enjoy!