It is starting to get warm and spring-like here. The sun has been very happy, shiny, even if the temperature isn’t quite as warm as I think it should be. There are flowers springing up all around our neighborhood. Spring, warm weather, it makes me think of being outside. Cooking outside. Sitting on our patio with Gin and Tonics and people, outside.
We have yet to acquire a grill for proper outside cooking (no idea how we get one of those home on a train!!), and we don’t even have a table outside yet either. But there are chairs and you can hold your G and T…I know, we have tested that already.
Thinking of grilling of course leads me to thinking about burgers. This is a slight variation on a turkey burger I have been making for years. It is basically ground turkey, with as much diced mushroom, onions, and cheese as you can put in and still get a patty to stick together. Start with some finely dice mushrooms and onions, add in some cheese, my original uses gouda, but I had cheddar on hand today, and cook.
The mushrooms (and cheese) work perfectly for keeping the turkey meat from becoming too dry, so even ground white meat can be used in this recipe. I really love these burgers topped with lemon mayo (just squeeze half a lemon in a couple of tablespoons of mayo and stir), dijon mustard, and a fat, juicy, ripe, summer tomato (which we don’t have yet).
Seriously…pair with some grilled sweet potato wedges, a salad, and it is a perfect summer meal.
Turkey and Mushroom Burgers
makes: 8-10 patties
1kg (2.2 lbs) ground turkey*
250g (8 oz.) mushrooms, finely chopped
1 small onion, finely chopped
1 cup grated sharp cheddar cheese
1 tsp dried sage (I did not use ground sage)
½ tsp salt
generous amount of ground black pepper
Finely chop onions and mushrooms. Combine all ingredients in a mixing bowl and hand mix until combined. Form into 8-10 burgers of desired size. Heat ½ a tablespoon of oil in a skillet on medium heat and cook 2-4 burgers at a time making sure not to crowd them in the pan. Cook 4-5 minutes per side then flip and cook an additional 4-5 minutes until well browned and cooked through.
*I used ground turkey that I am pretty sure was a combination of white and dark meat since it did not specify. If you use all white meat ground turkey you might need to add a binder of some sort like an egg. The mushrooms do help keep the burgers moist.