Mom's Mushroom Turkey Burgers

I love red meat, but not everyone does, so it's nice to have a delicious white meat alternative. This recipe comes from the best cook I know, my mom!
Mom's Mushroom Turkey Burgers
Makes roughly 8 small sized burgers

2 slices of whole wheat bread
8 oz of mushrooms
3 teaspoons of olive oil
1 medium onion
1-2 cloves of garlic
1 lb. of ground turkey
1 egg beaten
1 tablespoon of chopped fresh dill
1 1/2 tablespoons of Dijon mustard
1/2 teaspoon of salt
1/4 teaspoon of pepper

First prepare the mushroom mixture. Remove the crust from the two pieces of bread and tear into pieces. Clean and chop the mushroom. In a food processor, finely chop the bread and mushrooms. Saute on the stove with 3 teaspoons of olive oil for a few minutes, stirring often, and set aside to cool.

Chop both the onion and the garlic in the food processor until they are small bits. This makes it easier to mix with the turkey meat and form the patties. Mix the onion, garlic, dill, Dijon mustard, salt and pepper in a medium size bowl. Add the cooled mushroom mixture, turkey meat, and egg to the bowl and mix only until blended. Over-handling the turkey meat will make your burgers tough.

Form into small palm sized patties. Grill or bake for 4-5 min. per side, or until thoroughly cooked.


The recipe calls for White Button mushrooms, but I like to substitute Crimini mushrooms. I think they have a fuller, more savory flavor.

If you can stand the texture, using your hands to mix the turkey meat and mushroom mixture with everything else is the way to go. It allows you to really blend everything together and get a good feel for the consistency of the mixture. If the mixture feels too wet, add some more chopped bread or some good old fashion bread crumbs.

Don't double recipe! I tried this once and the consistency came out all wrong. If you need more burgers, make a second batch.

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