MUSHROOM TURKEY BURGER
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h55m
Yield 4 burgers
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
MUSHROOM AND TURKEY BURGERS
Let's face it: turkey burgers can be boring. I spiced these up with a Middle Eastern spice blend, called baharat, that is great to have on hand.
Provided by Martha Rose Shulman
Categories dinner, sandwiches, main course
Time 1h
Yield Eight 4.5-ounce patties or six 6-ounce patties
Number Of Ingredients 20
Steps:
- To make the baharat, grind the peppercorns, allspice berries, and cumin seeds to a powder in an electric spice mill. Stir in the cinnamon and nutmeg. Store in a spice jar, away from light and heat.
- In a large bowl, mix together the turkey, mushroom base, onion, garlic, chopped herbs, salt, baharat, cayenne and egg. Form 6 to 8 patties and place them on a plate or a lightly oiled sheet pan. Refrigerate for 30 minutes.
- Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom (about 1 tablespoon). When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 7 to 8 minutes. Remove from the oven, let sit for a couple of minutes, and serve.
TERIYAKI TURKEY BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 12 sliders
Number Of Ingredients 0
Steps:
- Mix 1 1/2 pounds ground turkey with 2 tablespoons teriyaki glaze; form into 3-inch patties (about 12) and season with salt and pepper. Broil on a foil-lined baking sheet, 4 minutes; brush with more glaze and broil 2 minutes. Top each with a slice of cheddar; broil 30 seconds. Place on Hawaiian slider buns with mayonnaise, Sriracha and sliced red onion and pineapple.
BARBECUED MUSHROOM-TURKEY BURGERS
"Flavored with a little of wine, these moist patties taste like they came from an artsy restaurant," promises Hutchinson, Minnesota's Sharon Spethman. "They're a great way to work a few additional vegetables into a backyard barbecue."
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, saute onion in butter for 3 minutes. Add mushrooms and carrot; cook and stir for 3 minutes. Add the wine, salt and pepper; simmer for 2-3 minutes or until liquid is evaporated. , Transfer to a large bowl; cool slightly. Crumble turkey over mixture and mix well. Shape into four patties. Cover and refrigerate for at least 1 hour., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill patties, uncovered, over medium heat or broil 4 in. from the heat for 8-10 minutes on each side or until a thermometer reads 165° and juices run clear, brushing occasionally with 1/4 cup barbecue sauce. Serve on buns with lettuce, tomato and remaining barbecue sauce.
Nutrition Facts : Calories 371 calories, Fat 14g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 926mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
TERIYAKI TURKEY BURGERS
Found this recipe online, tweaked it a little and it turned out fabulous so I had to share! Prep time includes cooking time.
Provided by HeidiSue
Categories Poultry
Time 30m
Yield 4 Burgers, 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix by hand the turkey, egg, bread crumbs, bell pepper, onion, garlic salt, black pepper and 1/4 cup of teriyaki sauce until well incorporated.
- Divide the mixture into 4 eaqual parts and form them into patties.
- Grill the burgers basting with the extra teriyaki sauce, takes 15-20 minutes.
- When the burgers are almost done top with the cheese and throw the pineapple rings on the grill.
- Take them off when the cheese is melted and take the pineapples off when you have nice grill marks on both sides.
- **We butter the buns and toast them on the grill or toaster oven and we use mayo**.
- ENJOY!
Nutrition Facts : Calories 559.8, Fat 22.9, SaturatedFat 9.2, Cholesterol 169.3, Sodium 1887, Carbohydrate 44.6, Fiber 2.8, Sugar 17.3, Protein 44.1
TERIYAKI TURKEY BURGERS
Here's a juicy burger just begging to be picked up!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 5
Number Of Ingredients 10
Steps:
- Heat grill. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet.
- In large bowl, mix all ingredients except buns, lettuce and tomato until well mixed. Shape mixture into five 4-inch patties.
- When ready to grill, carefully oil grill rack. Place patties on grill over medium heat. Cover grill; cook 11 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 165°F.
- For each sandwich, place 1 lettuce leaf and 1 tomato slice on bottom half of bun; top with patty and top half of bun.
Nutrition Facts : Calories 300, Carbohydrate 32 g, Cholesterol 60 mg, Fat 1, Fiber 9 g, Protein 27 g, SaturatedFat 1 1/2 g, ServingSize 1 Sandwich, Sodium 860 mg, Sugar 7 g, TransFat 1/2 g
TERIYAKI TURKEY BURGERS WITH MUSHROOMS
My roommate made these for us one night, and they were so delicious that I had to try them out for myself. I slightly altered his recipe because he added way too much cheese and sauce. These are a slightly healthier version, and still so tasty. The way you handle the meat when forming the burgers is important in order to have...
Provided by Darci Juris
Categories Turkey
Time 40m
Number Of Ingredients 8
Steps:
- 1. Preheat grill to approximately 300 degrees (or medium low heat). Showing a picture of my chosen teriyaki sauce....it has natural ingredients, and very tasty.
- 2. On the stove, heat oil over medium heat in a large skillet; add mushrooms and cook for about 5 minutes, stirring constantly.
- 3. To the mushrooms, add the teriyaki sauce, sherry, salt and pepper. Cook until the sauce reduces and thickens....about 10 minutes. Remove from heat and let cool.
- 4. Meanwhile, transfer turkey meat to a large mixing bowl. Add the onions and feta cheese. Once the mushrooms are cool, add about 3/4 of those as well, reserving the last 1/4 for topping. Mix thoroughly with hands.
- 5. Form burgers, and transfer to a plate. For the best, fluffiest burgers, just grab a handful of meat, shape into a ball, then gently flatten only slightly. Do not pack the meat or press firmly to shape it. Handle the meat as little as possible.
- 6. Transfer to grill and cook for about 5-8 minutes per side....topping with cheese (if desired) in the last few minutes.
- 7. Remove from grill, top with reserved mushrooms, and serve.
TERIYAKI PORTABELLA MUSHROOM BURGER
Make and share this Teriyaki Portabella Mushroom Burger recipe from Food.com.
Provided by Amy in Hawaii
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place crushed ginger and garlic in a 1 gallon size plastic locking bag.
- Add soy sauce, sweetener and oil to bag, seal and shake well.
- Clean portabello mushrooms by wiping off dirt with a clean damp cloth. Cut off stem end of mushrooms.
- Place mushrooms in bag with soy mixture, reseal and let stand about 15 minutes. Heat nonstick skillet on range on medium high heat.
- Remove mushrooms from bag and place cap side down in hot skillet. Cook 2 to 3 minutes and turn mushrooms. If the skillet is dry add some of the soy sauce from the bag.
- Continue cooking until the skillet is almost dry and sauce caramelizes on mushrooms. Remove skillet from heat.
- Optional: If you do not like the taste of raw onions, you may remove mushrooms from skillet and set aside. Add 1-2 tablespoons of canola oil to skillet on medium heat and sweat sliced onions until translucent and caramelized.
- To assemble the sandwich, spread mayonnaise on each half of the kaiser roll.
- Place 1 lettuce leaf, cut to fit the bun on one half. Place cheese slice on top of lettuce and then 1 tomato slice on top of the cheese.
- On the other half of the bun, place 1 portabella mushroom and either the cooked or raw onion slice on top of the mushroom. Put the two halves of the buns together and enjoy.
Nutrition Facts : Calories 455.1, Fat 19.7, SaturatedFat 6.8, Cholesterol 31, Sodium 1510.5, Carbohydrate 52.5, Fiber 5.9, Sugar 7.5, Protein 19.3
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