Turkey Burger with Sauteed Mushrooms and Gruyere
A turkey burger isn't boring when it has herbs, mushrooms sauteed with wine, and gruyere. Don't like turkey, beef works well here, too.
Calories per serving: 429kcal
Ingredients
~~ -- For the Patties -- ~~
- 1 pound Ground turkey
- 1 teaspoon Herbs de Provence
- 1 teaspoon Butter Powder
- 1 teaspoon Shallot, freeze-dried
~~ -- For the Mushrooms -- ~~
- 12 Mushrooms, large
- 1 teaspoon unsalted 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
Instructions
- Mise En Place
For the Patties
- Mix 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
- While 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
- Combine the mayonnaise and mustard. Adjust for seasoning. If you like it strong, add more mustard.
- When 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.
Assembly
- Spread the sauce on the inside of the split Kaiser rolls. Then, using a fish spatula, carefully remove each pattie from the skillet and place it on the bun.
- Cover each with the mushroom mixture and the top half of the roll.
- Enjoy!
Notes
If you don't like turkey, you could do ground chicken, ground beef, or even alternative meat. The reason this has to sit in the refrigerator is the herbs de Provence need a chance to rehydrate.
This would also do fine on an outdoor grill. Just make sure your saute pan is okay for a grill.
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