Last Updated on October 25, 2021
A turkey burger isn’t boring when it has herbs, mushrooms sauteed with wine, and gruyère. Don’t like turkey, beef works well here, too. Serve this with a big salad and the Pilsner of your choice.
Turkey burgers should not taste like cardboard. Turkey is itself mild-flavored poultry and has very little fat. Little fat leads to less flavor, so something has to put the flavor back. Adding shallots, herbs de Provence, and powered butter bring it from boring to tasty.
Bye Bye Chicken Marinade
The Lea and Perrins company used to make a sauce they originally called White Worchestershire, which they changed to Chicken Marinade. I loved it, especially for turkey burgers. Sadly, they no longer make it and I have been unable to find a copy-cat recipe for it. I still have about a tablespoon of it leftover in my refrigerator for when I do come across a recipe so I can compare. This recipe is my answer to that problem. The mushrooms sauteed with white wine, shallots give umami and when eaten together, provide a bite very similar to my old perfect turkey burgers. If you can find the sauce, you are more than welcome to use the old recipe.
Making the Turkey Burgers
Why powdered butter? I use powdered butter because it mixes very easily with the ground turkey and doesn’t leave pockets of fat – it distributes very easily. If you have never heard of it, it’s a wonderful thing to put on popcorn and I also put it in my pizza crust. It’s available, of course, on Amazon. I like the Hoosier brand.
I don’t like touching raw meat, so I use a Kitchen-aid mixer to do the job for me. Only bring it up to Stir and only stir until everything is mixed in nicely. If you prefer to use your hands, just make sure that you handle the mixture very lightly so it does not toughen.
The other thing I would like to introduce you to is a fish spatula. Wow! They are not just for fish. I like them because they bend a little and do an excellent job of flipping burgers without letting them stick to the pan. Believe me, you gotta get one of those!
~~ -- For the Patties -- ~~
~~ -- For the Mushrooms -- ~~
- 12 Mushrooms, large
- 1 teaspoon Butter
- ½ Red onion, sliced
- 2 ounces White wine
- ¼ teaspoon Black pepper, freshly ground
~~ -- For the Sauce -- ~~
- 4 tablespoon Mayonnaise
- 2 teaspoon Dijon mustard
~~ -- Assembly -- ~~
- 4 Kaiser rolls, split
- 4 tablespoon Gruyere, shredded
- 1 teaspoon Olive oil
For the Patties
- 1 pound Ground turkey, 1 teaspoon Herbs de Provence, 1 teaspoon Butter Powder, 1 teaspoon ShallotMix the ground turkey, herbs de provence, shallots, and butter powder. Form into four patties and refrigerate for about half an hour for the flavors to meld.
For the Mushrooms
- 12 Mushrooms, 1 teaspoon Butter, 1/2 Red onion, 2 ounces White wine, 1/4 teaspoon Black pepperWhile that''s happening, put butter in a saute pan and let it melt. Add the onions and saute them until they are translucent. Add the mushrooms and saute them until they have browned a little bit. Add the wine, stir and reduce the heat. Cook, occasionally stirring until the onions are soft. Set aside.
For the sauce
- 4 tablespoon Mayonnaise, 2 teaspoon Dijon mustardCombine the mayonnaise and mustard. Adjust for seasoning. If you like it strong, add more mustard.
- 1 teaspoon Olive oil, 4 tablespoon GruyereWhen the patties have rested, heat a cast-iron skillet and add some olive oil to it. Cook the patties on one side for about 5 minutes, then flip. Cook them until they read 160 F /. 71 C on an instant-read thermometer. Add the cheese, cover, and reduce the heat. Cook for about two or three additional minutes or until the cheese has melted.