Description
Ina Garten’s turkey burger delights with Mediterranean-inspired flavors, blending ground turkey, sun-dried tomatoes, and feta cheese. Succulent and zesty, you’ll savor this delightful twist on classic grilled patties that promise a memorable meal.
Ingredients
Scale
Meat:
- 1 ¼ pounds 85% to 93% lean ground turkey
Vegetables:
- 1 large portobello mushroom cap
- 1 tablespoon coarsely chopped shallot
- 3 tablespoons lightly packed fresh parsley
Dairy and Condiments:
- 8 thin slices manchego or white cheddar cheese
- 4 English muffins, split
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 teaspoon Worcestershire sauce
- Kosher salt and freshly ground pepper
- Dijon mustard
- Mayonnaise
- Sliced avocado
Instructions
- Meticulously remove the dark gills from underneath the mushroom cap using a spoon, ensuring a clean surface for preparation.
- Dice the mushroom cap into uniform 1-inch (2.54 centimeters) pieces and transfer them to a food processor.
- Add finely chopped shallot and fresh parsley to the processor, then pulse until the ingredients are uniformly minced.
- Empty the processed mushroom mixture into a spacious mixing bowl.
- Incorporate ground turkey, extra virgin olive oil, Worcestershire sauce, of kosher salt, and freshly ground black pepper.
- Delicately combine the ingredients using clean hands, mixing until just integrated without overworking the meat.
- Portion the mixture into 4 equal sections, gently forming each into a loosely packed patty approximately 4 inches (10 centimeters) wide and 1 inch (2.54 centimeters) thick.
- Arrange the patties on a large plate, cover with plastic wrap, and refrigerate for 30 minutes to help them maintain structural integrity.
- Preheat the grill to medium heat (approximately 375°F or 190°C) and lightly brush the grates with olive oil to prevent sticking.
- Place patties on the grill and cook undisturbed for 4 to 5 minutes to develop distinct grill marks.
- Rotate the patties 90 degrees to create crosshatch grill marks, cooking for an additional 4 to 5 minutes.
- Carefully flip the patties and continue grilling until they reach an internal temperature of 165°F (74°C), approximately 6 to 7 minutes.
- During the final 3 minutes of cooking, top each patty with 2 slices of cheese and cover with an aluminum pan to facilitate even melting.
- Lightly toast the English muffins on the grill until they achieve a golden-brown color.
- Spread a thin layer of tangy mustard and creamy mayonnaise on each toasted muffin half.
- Transfer the cheese-topped patties onto the prepared English muffins.
- Garnish with freshly sliced avocado for added creaminess and nutrition.
- Serve immediately and savor the complex flavors of these gourmet turkey mushroom burgers.
Notes
- Use a meat thermometer for precise doneness, ensuring the turkey reaches 165°F without becoming dry.
- Create uniform patties by shaping them to an even 1-inch thickness for consistent cooking throughout.
- Spice up the mixture with hot sauce or jalapenos to add an exciting flavor kick for heat lovers.
- Swap mushrooms with grated zucchini or chopped eggplant when you want alternative moisture-rich ingredients.
- Gently combine turkey mixture to prevent tough, dense patties that lose their delicate texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg