Cast Iron

Turkey & Mushroom Burgers

by:
June 21, 2018
5 Stars
Turkey & Mushroom Burgers
Photo by Ty Mecham
Author Notes

Our current obsession: half-veggie burgers. This recipe amps up ground turkey with caramelized mushrooms and onions. Dream pairings: Swiss cheese and Russian dressing, on a pretzel bun if you can find one. —Emma Laperruque

  • Prep time 15 minutes
  • Cook time 30 minutes
  • Makes 4 burgers
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 10 ounces white button mushrooms, finely chopped
  • 1/2 pound ground turkey
  • 1 large egg
  • 1/2 teaspoon kosher salt
  • 2 tablespoons canola oil
In This Recipe
Directions
  1. Add the olive oil to a large skillet and set over medium-high heat. Add the onion and sauté, stirring occasionally, until starting to soften and turn translucent—about 5 minutes. Add the mushrooms, stir, and continue to sauté—stirring and lowering the heat as needed—for about 20 minutes. Cool completely before forming the burgers.
  2. Form the burgers. Mix the cooled mushroom-onion mixture, turkey, egg, and salt in a bowl.
  3. Set a large cast-iron skillet over high heat. Add the canola oil. When the skillet is very hot, add the patties. Sprinkle with salt. Sear for about 3 minutes, until crusty, then flip. Top with cheese, if you’re using, and sear for another 3 or so minutes until cooked through.
  4. Sandwich with your chosen bun and toppings. Slice in half and eat.
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  • rinapedia
    rinapedia
  • FrugalCat
    FrugalCat
  • Annie
    Annie
  • Emma Laperruque
    Emma Laperruque
Emma Laperruque
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in November 2021!). And see what she's up to on Instagram at @emmalaperruque.

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9 Reviews

Jamie H.
Jamie H. August 10, 2021
These burgers were on regular rotation for the first several months of the pandemic last year. I was searching for a recipe to replicate the “turkey medley” burger at B.Good (RIP Montague St location) and this comes very close! My husband has long been anti-turkey burger but this version won him over. Cast iron is key, and we doctor ours up with gruyere and some sriracha mayo. So good!
 
Pedrazadp
Pedrazadp October 21, 2019
My husband and I are new to the use of turkey in place of ground beef. So I wasn’t sure how this recipe would turn out. I have to say that these turkey burgers are out of this world! I did double the amount of turkey using a full pound and added some bread crumbs to help bind the ingredients together. I added a slice of sharp cheddar cheese and used a chipotle mayonnaise as a condiment. These burgers were great and will be making them often. Thank you for helping us to get “heart healthy”!
 
rinapedia
rinapedia January 27, 2019
This is a great recipe. Our house is gluten-free/aip/dairy-free and this was wonderful served like an "open-faced burger" over a large portabello mushroom, sauteed spinach, aip butternut squash "cheese," and bacon. Thank you so much for this recipe!
 
gandalf
gandalf January 28, 2019
Showing my ignorance, but what is "aip"?
 
Annie
Annie April 5, 2020
This is an extremely late reply, but AIP refers to autoimmune protocol diet.
 
FrugalCat
FrugalCat June 25, 2018
Good call on the pretzel bun. I served this with Swiss, Dijon mustard and red leaf lettuce.
 
gandalf
gandalf June 21, 2018
After you have sauteed the mushrooms, how much volume does the onion-mushroom mixture take up when you add it to the ground turkey -- a cup?
 
Author Comment
Emma L.
Emma L. June 21, 2018
Hi gandalf—not sure of the volume but I know the weight amounted to about 1/2 pound. Hope that helps!
 
gandalf
gandalf June 21, 2018
Thanks!