This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Serve on a gluten-free hamburger bun.
"Food rules. Little rivals the pleasure of tearing into a glistening burger." -Mary H. K. Choi
These are absolutely delicious turkey burgers. The combination of mushrooms, tomato paste, parmesan and Worcestershire is super rich and full of umami flavor.
One key is to make sure that you cook the mushrooms long enough to cook as much of the water out as possible. The mushrooms don't have to be dry, but the less moisture, the better, as there will be some liquid from the egg, Worcestershire, and tomato paste. I also like to start with a hotter pan or griddle for these burgers. It is key to sear them well to get started.
The garlic powder is delicious, but you could take the flavor in a lot of different directions, such as Cajun or jerk seasoning.
Servings: 2 | Serving size: 1 burger with bun, lettuce, and tomato
Cooking time: 30 minutes
This recipe can easily be multiplied and cooked hamburgers are good leftovers.
Either mince the mushrooms by hand or pulse in a food processor until they are in very small pieces – about 1/8 to 1/4 inch at most.
Place the olive oil in a large skillet over medium-high heat.
Add the mushrooms and sauté until the mushrooms are soft and most of the liquid has evaporated.
Transfer to a medium bowl and set aside to cool.
Once the mushrooms have cooled, add the garlic powder, ground turkey, tomato paste, Worcestershire, parmesan, and pepper.
Mix until evenly blended.
Whisk the egg and add it to the turkey and mushroom mixture.
Mix until evenly blended.
Shape into two patties, making the patties slightly wider than the bun you will be using.
Coat a large nonstick skillet with cooking spray.
Cook the burgers over medium high to high heat for about 5 to 8 minutes, or until browned and crispy.
Flip the burgers carefully and cook for another 5 to 8 minutes.
Assemble each burger on a whole wheat or gluten-free bun with lettuce and tomato.
Serving size: 1 burger with bun, lettuce, and tomato
|Calories 360||Calories from Fat 90|
|% Daily Value|
|Total Fat 10g||13%|
|Saturated Fat 3.5g||18%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 34g||12%|
|Dietary Fiber 6g||20%|
|Vitamin A 6%||Vitamin C 8%|
|Calcium 3%||Iron 9%|
|Vitamin K 20mcg||Potassium 1000mg|