Amazing Turkey Burgers with Mushroom Cream Sauce
Prep Time10 mins
Cook Time35 mins
Idle Time15 mins
Total Time45 mins
Servings: 6 servings
- 1 1/2 cups (8 ounces) chopped onion (1 large onion)
- 5 Tablespoons unsalted butter, divided
- 1 1/4 pounds (20 ounces) ground turkey (See Note 1)
- 1/2 cup (2 ounces) dry breadcrumbs
- 1 1/4 teaspoon Kosher salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 1 large egg
- 1 Tablespoon olive oil
Mushroom Cream Sauce
- 1/4 cup finely chopped onions
- 1 cup (4 ounces) chopped mushrooms, squeezed to remove liquid (See Note 2)
- 1/4 cup Dry Vermouth (See Note 3)
- 1/4 cup Madeira (See Note 3)
- 1 cup heavy cream
Sauté onion in 2 tablespoons butter in a large skillet over medium heat for 10 minutes, or until soft and lightly browned. Remove from heat; allow to cool 15 minutes.
Add sautéed onions along with the turkey, breadcrumbs, salt, thyme, pepper, egg, and 2 tablespoons of butter to the food processor fitted with a steel blade. Process 15 seconds; scrape down sides. Process an additional 15 seconds.
Divide mixture into 6 equal pieces (around 4.51 ounces each). (See Note 4). Shape into patties about 1/2-inch thick. (See Note 5)
Place remaining tablespoon of butter and olive oil in a large skillet set over medium heat. When the butter foam begins to subside, add the patties and cook for 5 minutes. Turn and cook for 5 minutes more (a total of 10 minutes). Place the patties on paper towels to drain, and keep warm while finishing the sauce.
Mushroom Cream Sauce
Add chopped onion to same skillet used to cook the turkey burgers. Sauté over medium heat for 3 to 4 minutes without browning. Increase the heat to medium high; add mushrooms and sauté for a minute or two without browning.
Add the Vermouth and Madeira. Increase heat to high and boil down quickly until the liquid is syrupy, 2 to 3 minutes. Stir in the cream; boil down again over high heat until the cream has thickened slightly, 1 to 2 minutes.
Pour Mushroom Cream Sauce over turkey burgers and serve. (See Note 6) Yield 1 1/2 cups.
- Note 1: I use either 97% lean or 93% lean ground turkey.
- Note 2: Once I have chopped the mushrooms, I start squeezing the liquid from them by the handful. Then, I place the mushrooms in a doubled paper towel, and continue squeezing them to extract as much liquid as possible. I'm always amazed at the amount of liquid that comes out of the mushrooms!
- Note 3: While I use half Dry Vermouth and half Madeira, you may use any combination of chicken stock, beef stock, port, Marsala, Madeira, white wine, or Dry Vermouth to equal a total of 1/2 cup of liquid.
- Note 4: I always weigh the turkey burger mixture, and divide the weight by the number of actual turkey burgers that I want, which is typically six. This mixture weighs approximately 27 ounces. Therefore 27 ounces ÷ 6 = 4.51 ounces for each of the six turkey burgers.
- Note 5: Once I have formed the turkey burger patties, I generally place them on parchment paper or wax paper, and freeze them. That way, I have a ready supply of these delicious turkey burgers for an easy dinner. If I cook them frozen, I increase the cooking time by about 1 1/2 minutes per side.
- Note 6: Any leftover Mushroom Cream Sauce can be covered and refrigerated for several days. Gently reheat before use.
Calories: 478kcal | Carbohydrates: 15g | Protein: 22g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 180mg | Sodium: 731mg | Potassium: 449mg | Fiber: 2g | Sugar: 3g | Vitamin A: 990IU | Vitamin C: 3.7mg | Calcium: 79mg | Iron: 2mg