Turkey burgers are generally tough to execute because turkey has a low fat content, which, in turn, makes most turkey burgers quite dry and bland. Ground turkey is not suited for burgers on its own. However, the soy-mushroom mixture here boosts the ground meat by adding moisture and flavor, providing for a delicious alternative to red meat.
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for brushing the grill
- 4 cups finely chopped white or cremini mushrooms
- ¼ cup finely chopped red onion
- 2 garlic cloves, chopped
- 2 tablespoons soy sauce
- 1¼ pounds ground turkey
- 1 large egg, beaten
- ¼ cup fine dry bread crumbs
- Kosher salt and freshly ground black pepper
- 4 brioche buns, split and toasted
- 4 thick slices of ripe tomato
- 4 lettuce leaves, washed and dried
How to Make It
- In a medium skillet over medium-high heat, add the oil. When the oil is hot, add the mushrooms and cook, without stirring, until the undersides are browned, 2 to 3 minutes. Let brown on the other side, about 2 minutes, and then reduce the heat to medium and add the onion and garlic. Cook and stir until the onion is softened, about 5 minutes. Remove from the heat, stir in the soy sauce, and cool.
- In a large bowl, combine the turkey, egg, bread crumbs, and cooled mushrooms. Season with salt and pepper. Mix together lightly with your hands, just to combine, but don’t overmix. Form into 4 patties, each about 1 inch thick. Refrigerate while you preheat the grill.
- Preheat a grill to medium high (the burgers can also be done in a grill pan or skillet on the stovetop). Brush the grill grates with oil and grill the burgers until nicely marked and cooked through, about 4 minutes per side. Serve on the buns with tomato and lettuce.
