Mushroom and Turkey Burgers
- Total Time
- About 30 minutes, plus 30 minutes' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1pound ground turkey, preferably light meat
- 1pound roasted mushroom base
- ½medium onion, finely chopped
- 2garlic cloves, minced or pureed
- ¼cup chopped fresh parsley
- 2tablespoons chopped mint or dill
- 2tablespoons chopped cilantro
- Salt to taste
- 1teaspoon baharat (see below)
- ⅛ to ¼teaspoon cayenne (more to taste)
- 1egg
- 1 to 2tablespoons canola or grapeseed oil for the pan
- Hamburger buns (preferably whole wheat), lettuce, sliced tomatoes, and the usual burger fixings
- Baharat
- 2tablespoons black peppercorns
- 2tablespoons allspice berries
- ½teaspoon cumin seeds
- 1teaspoon ground cinnamon
- ½teaspoon freshly grated nutmeg
- optional: paprika, coriander seeds, sumac, cardamom seeds
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Preparation
- Step 1
To make the baharat, grind the peppercorns, allspice berries, and cumin seeds to a powder in an electric spice mill. Stir in the cinnamon and nutmeg. Store in a spice jar, away from light and heat.
- Step 2
In a large bowl, mix together the turkey, mushroom base, onion, garlic, chopped herbs, salt, baharat, cayenne and egg. Form 6 to 8 patties and place them on a plate or a lightly oiled sheet pan. Refrigerate for 30 minutes.
- Step 3
Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom (about 1 tablespoon). When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 7 to 8 minutes. Remove from the oven, let sit for a couple of minutes, and serve.
- Advance preparation: The roasted mushroom base will keep for three days in the refrigerator. The patties can be assembled several hours before you cook them and refrigerated. They can also be wrapped individually in plastic and frozen.
Private Notes
Comments
Says to use 1 teaspoon of the spice mixture. I had to read it several times to catch that.
Great recipe! However I felt it needed a sauce. I mixed together a little yogurt, lemon, dill, and salt and put that on top. In my opinion, it balanced the flavor and improved the taste.
Everyone in my family of four felt this lacked flavor pay-off given the amount of time and effort. You need to make the mushroom base which really is delicious and worth it and the spice mixture (probably won't use again). I ended up making other things to add umph - roasted bell peppers and tomatoes and added chipotle pepper paste, garlic oil to toast the buns... If you can, definitely double the recipe and freeze patties. At least I have 2 more dinners ready to go.
This was delicious and I cut short the prep time but putting all the fresh herbs in a food processor before adding to the turkey, and then using it to chop up the cooked mushrooms. I used about 2-3 tsps of Baharat (store made) and this was fantastic. Adding yogurt with chopped scallion and red bell pepper to the cooked burger was a great idea. Will make again. Oh, just sauteed mushrooms before adding to turkey and it was devine.
I’ve made these twice and they’re a family favorite. For those who don’t want to make the Baharat spice it is sold in some middle eastern markets. I made my own Baharat spice mix per Adeena Sussman’s recipe in her new Shabbat cookbook. I also add breadcrumbs.
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