Print Recipe
4.91 from 10 votes

Amazing Turkey Burgers with Mushroom Cream Sauce

Prep Time10 mins
Cook Time35 mins
Idle Time15 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 478kcal
Author: Chula King

Ingredients

Turkey Burgers

  • 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

Instructions

Turkey Burgers

  • 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.

Notes

  1. Note 1: I use either 97% lean or 93% lean ground turkey.
  2. 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!
  3. 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.
  4. 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.
  5. 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.
  6. Note 6: Any leftover Mushroom Cream Sauce can be covered and refrigerated for several days. Gently reheat before use.

Nutrition

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