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Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined. Season with salt and pepper. Add the shallot and parsley and pulse until chopped. Stir in the vinegar and if a splash of juice from the cornichon jar, if using, and cook 1 to 2 minutes. Stir and let brown on the other side, about 2 minutes, then reduce the heat to medium and add the shallots and garlic. Serve the patties on the English muffins; top with avocado. Put on a large plate, cover and refrigerate until firm, about 30 minutes. 2 tablespoons extra-virgin olive oil, plus more for brushing the grill grates, 1 1/4 pounds ground turkey (dark meat preferred), 1/2 cup Greek yogurt, plus extra for the buns, Kosher salt and freshly ground black pepper, Sign up for the Recipe of the Day Newsletter Privacy Policy, Loaded Sweet Potatoes with Ground Turkey, Mushrooms and Spinach, Lamb Burgers with Tzatziki and Grilled Onion, Grilled Turkey Burgers with Tzatziki and Feta, Turkey Tetrazzini with Spinach and Mushrooms, Portobello Mushroom and Swiss Turkey Burgers. Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Preheat a grill or grill pan to medium-high heat. Cook and stir until the shallots are softened, about 5 minutes. All rights reserved. Mix together lightly with a wooden spoon just to combine; don't overmix. Remove from the heat, then cool the mixture. © 2020 Discovery or its subsidiaries and affiliates. All rights reserved. Combine the turkey, yogurt, breadcrumbs, egg and cooled mushrooms in a large bowl. 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. Sprinkle the outsides of the patties with salt and pepper. Serve on the buns with additional yogurt, tomato and cucumber slices. When the oil is hot, add the mushrooms and cook, without stirring, until the undersides are browned, 2 to 3 minutes. Toss in the onion slices with the oil and a generous pinch of salt. After trying different kinds of meat (white, dark, and blends), fillers (milk-soaked bread, beans, mushrooms) and flavorings (over 25 types), they came up with a winning recipe of lean ground turkey … Turkey Burgers Recipe I have to admit it, I don’t make turkey burgers at home, or at least I didn’t use to. Think a light, juicy texture; savory meat; and a tender, well‑browned crust. Brush the grates with olive oil. Confession time: I genuinely enjoy turkey burgers. Add the oil to a medium skillet over medium-high heat. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined. The Kitchen shares family-style, big batch recipes that are perfect for meal prep or family dinners! Cook and stir until the shallots are softened, about 5 minutes. Remove from the heat, then cool the mixture. Toast the English muffins on the grill, then spread with mustard and mayonnaise. Prepare the onion jam: Heat a large saute pan. If you’ve encountered a truly bad version (plenty exist) or consider it a punishment to eat a burger made from anything but beef, hear me out: There’s a lot to like about a well‑made turkey burger. Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. https://www.thekitchn.com/how-to-make-juicy-turkey-burgers-242156 Put on a large plate, cover and refrigerate unti… Check out Rachael's Southwest Turkey Burger and other creative burger recipes of the non-beef variety. Add the oil to a medium skillet over medium-high heat. 3 tablespoons lightly packed fresh parsley, 1 1/4 pounds 85% to 93% lean ground turkey, 2 tablespoons extra-virgin olive oil, plus more for brushing, 8 thin slices manchego or white cheddar cheese, Dijon mustard, mayonnaise and sliced avocado, for topping, Sign up for the Recipe of the Day Newsletter Privacy Policy. Refrigerate for 2 to 3 hours and up to overnight. When the oil is hot, add the mushrooms and cook, without stirring, until the undersides are browned, 2 to 3 minutes. A turkey burger may not be a substitute for a beef-based burger, but the editors of America's Test Kitchen tried to make one with as many beef burger qualities as possible. Use a spoon to scrape out the gills from the underside of the mushroom cap. Form into four 1-inch-thick patties. Flip the patties and grill until cooked through, 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Jeff Mauro starts with his Escarole, Sausage, Peppers and Beans Cheat Sheet on the grill. Cut the cap into 1-inch pieces and transfer to a food processor. Add the sugar and cook over medium heat until the onions are caramelized and tender, 20 to 25 minutes. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Set aside. Stir and let brown on the other side, about 2 minutes, then reduce the heat to medium and add the shallots and garlic. © 2020 Discovery or its subsidiaries and affiliates. Transfer the mushroom mixture to a large bowl. Preheat a grill to medium. That was until I cobbled together a recipe with a few techniques that made perfect, no-fail, moist, juicy, won’t-fall-apart turkey burgers. To a medium skillet over medium-high heat jeff Mauro starts with his Escarole,,. Are softened, about 5 minutes, 1-inch-thick patties more minutes Sausage, Peppers and Beans Sheet... With the oil to a medium skillet over medium-high heat unti… add shallot... On a large saute pan into 1-inch turkey burger recipe from the kitchen and transfer to a food.... Creative Burger recipes of the patties with salt and pepper family-style, big batch recipes that perfect. N'T overmix the sugar and cook over medium heat until the onions are caramelized and tender, 20 25... 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