Gruyere mushroom turkey burgers are moist and flavorful. You won’t miss your all beef burgers after you try this leaner burger.
I usually cook beef burgers, because we just prefer the taste to leaner meats. I do buy grass fed organic beef if it’s available. I recently found the perfect way to prepare turkey burgers that everyone in my family loves. Turkey is a leaner meat than beef meaning that turkey is lower in fat and calories. Turkey is a bit more challenging to work with because of the low-fat content. You need to add ingredients like egg and breadcrumbs (or some other binder) to help the turkey burgers stay together. I also find turkey less flavorful, so I need to jazz it up a bit.
Turkey burgers with gruyere and mushrooms are so tasty and moist. This recipe was a winner with my son. I expected him to not eat the turkey burgers because of the mushrooms in the recipe however, I diced them so fine he never noticed. I still have not told him he ate mushrooms and I have made them multiple times. What he doesn’t know will not hurt him, right?!
Gruyere Mushroom Turkey Burgers
- 2 teaspoons butter
- 2 cloves garlic, minced
- 1/4 cup diced shallots
- 4 ounce mushrooms, diced (I used baby Portobello)
- 1 lb ground turkey
- 1/2 cup shredded Gruyere cheese
- 1/2 cup whole wheat bread crumbs
- 1 egg
- Pinch of Salt and Pepper
- 2 teaspoons olive oil.
- In a small skillet melt butter over medium heat.
- Add in shallot and garlic, saute until shallots are translucent.
- Add in mushrooms, cooking for 2-3 minutes until tender.
- In a large bowl combine turkey, bread crumbs, cheese, vegetable mixture, egg, and salt and pepper.
- Mix well with your hands.
- Form burger patties with about 3 ounce of meat (you should get about 5 burgers).
- In a large skillet heat olive oil over medium high heat.
- Cook turkey burger, slipping every few minutes until well done.
- Serve turkey burger as desired on a hamburger bun, roll, or lettuce for a lower carb option.