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Turkey-Mushroom Burgers

Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  1 Hour
  6 servings
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.

Make Ahead Tip: Prepare through Step 5. Wrap individually and refrigerate for up to 8 hours or freeze for up to 3 months. Thaw in the refrigerator before cooking.
2 slices  whole-wheat sandwich bread, crusts removed, torn into pieces
8 ounces  white mushrooms, wiped clean
3 teaspoons  extra-virgin olive oil, divided
1   medium onion, finely chopped
2 cloves  garlic, minced
1/2 cup  Scallion-Lemon mayonnaise (see recipe link above)
1 pound  lean ground turkey breast (see Ingredient note)
1   large egg, lightly beaten
3 tablespoons  chopped fresh dill
1 1/2 tablespoons  coarse-grained mustard
1/2 teaspoon  salt
1/4 teaspoon  freshly ground pepper
6   whole-wheat buns (optional)
Lettuce leaves & tomato slices for garnish

Ingredient Note:  Lean ground turkey breast has 110 calories and 1 gram fat per 3-ounce serving, compared to 193 calories and 11 grams fat in regular ground turkey (which may include leg meat and skin).
Turkey-Mushroom Burgers Recipe at
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.

Meanwhile, prepare Scallion-Lemon Mayonnaise, if using.

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.

Oil the grill rack. Brush the patties with the remaining 1 teaspoon 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°F). Meanwhile, split buns and toast on the grill for 30 to 60 seconds, if using. Serve burgers on buns, garnished with lettuce, tomato and Scallion-Lemon Mayonnaise, if desired.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings
Calories: 193
Fat. Total: 10g
Protein: 17g
Carbohydrates, Total: 9g
Fat, Saturated: 2g
Fiber: 2g
Cholesterol: 95mg
Sodium: 418mg
% Cal. from Fat: 47%
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