Alpine Turkey Burgers

By Vicki Amsinger
February 17, 2015
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Author Notes: Learn turkey, caramelized onions and mushrooms, Gruyere cheese. These burgers are incredibly moist and don't need anything but a bed of spinach to feel special. Vicki Amsinger

Serves: 4

  • 4 teaspoons olive oil, divided
  • 1 1/2 cups finely sliced onion
  • pinch of sugar
  • 1 cup chopped mushrooms
  • 1 pound ground turkey (93% lean)
  • 1/2 teaspoon Worcestershire
  • 1/4 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon freshly cracked black pepper
  • pinch of nutmeg
  • 3/4 cup shredded Gruyere or Swiss cheese
  1. Heat 2 teaspoons of the olive oil over medium low heat in a large skillet. Add the onions and pinch of sugar and cook for about 20 minutes, stirring occasionally, until the onions are caramelized. Add in the mushrooms and cook for another 6 or so minutes or until the mushrooms are tender. Remove from heat and let cool slightly.
  2. Put the ground turkey in a bowl and add the Worcestershire, Dijon, thyme, salt, pepper and nutmeg. Add the onion/mushroom mixture and mix well. Add in the Swiss and mix thoroughly. Form into 4 patties. Raise the heat under the skillet to the medium and add the remaining 2 teaspoons of olive oil. Cook the patties about 7-8 minutes per side or until done to your liking.

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