Turkey Burgers

by | Aug 30, 2022

TurkeyBurgers

The Juiciest Turkey Burgers you’ll ever make!

Yields4 Servings
 1 lb ground turkey
 2 tbsp extra virgin olive oil
 3 portobello mushrooms wipe with a damp paper towel, use a spoon and scrap the dark gills from the underside and roughly chop
 6 oz white button mushrooms, cleaned and halved
 1 red or yellow pepper, roughly chopped
 1 onion peeled and roughly chopped
 2 cups packed fresh baby spinach, chopped
 1 tsp McCormick Montreal steak seasoning
 2 tbsp Boozy Bacon Barbecue Sauce @Stonewallkitchen or your favorite BBQ sauce
 ¾ cup crumbled feta cheese
 ¾ cup grated Fontina cheese or Cheddar
 Cooking spray
 Brioche hamburger rolls
1

Using a food processor in stages, add portobello, button mushrooms, and pulse until finely chopped then transfer to a large skillet. Then add the peppers and onion and pulse until finely chopped and add to the skillet. Stir together and transfer to stove on medium high heat.

Drizzle the olive oil and a pinch of salt and pepper, sauté for 5-7 minutes until most of the liquid from the mushrooms has evaporated and the veggies are tender. Stir in spinach and remove from heat and allow to cool.

Meanwhile this is a good time to prep your sides. I made my oven roasted French fries, (see recipe in my previous posts).

In a large bowl add the ground turkey, Montreal seasoning, BBQ sauce, cooled vegetable mixture, feta and fontina cheese and mix really well until everything is combined.

Use a light touch to form six large patties and place in a sheet pan. Heat oven to 250 degrees to keep the burgers warm and prepare a sheet pan with a wire rack.

Heat a large skillet or cast iron pan on medium heat then spray with cooking oil. Transfer the burgers gently when pan is very hot and cook the burgers 4-5 minutes per side, don’t overcrowd the pan. Place on the wire rack and keep warm in the oven, then finish the remaining turkey burgers.

Have fun building your burger 🍔

Category

Ingredients

 1 lb ground turkey
 2 tbsp extra virgin olive oil
 3 portobello mushrooms wipe with a damp paper towel, use a spoon and scrap the dark gills from the underside and roughly chop
 6 oz white button mushrooms, cleaned and halved
 1 red or yellow pepper, roughly chopped
 1 onion peeled and roughly chopped
 2 cups packed fresh baby spinach, chopped
 1 tsp McCormick Montreal steak seasoning
 2 tbsp Boozy Bacon Barbecue Sauce @Stonewallkitchen or your favorite BBQ sauce
 ¾ cup crumbled feta cheese
 ¾ cup grated Fontina cheese or Cheddar
 Cooking spray
 Brioche hamburger rolls

Directions

1

Using a food processor in stages, add portobello, button mushrooms, and pulse until finely chopped then transfer to a large skillet. Then add the peppers and onion and pulse until finely chopped and add to the skillet. Stir together and transfer to stove on medium high heat.

Drizzle the olive oil and a pinch of salt and pepper, sauté for 5-7 minutes until most of the liquid from the mushrooms has evaporated and the veggies are tender. Stir in spinach and remove from heat and allow to cool.

Meanwhile this is a good time to prep your sides. I made my oven roasted French fries, (see recipe in my previous posts).

In a large bowl add the ground turkey, Montreal seasoning, BBQ sauce, cooled vegetable mixture, feta and fontina cheese and mix really well until everything is combined.

Use a light touch to form six large patties and place in a sheet pan. Heat oven to 250 degrees to keep the burgers warm and prepare a sheet pan with a wire rack.

Heat a large skillet or cast iron pan on medium heat then spray with cooking oil. Transfer the burgers gently when pan is very hot and cook the burgers 4-5 minutes per side, don’t overcrowd the pan. Place on the wire rack and keep warm in the oven, then finish the remaining turkey burgers.

Have fun building your burger 🍔

Notes

Turkey Burgers
IngredientsDirections