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
extra-virgin olive oil
yellow onion, finely chopped
white button mushrooms, finely chopped
In This Recipe
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.
Form the burgers. Mix the cooled mushroom-onion mixture, turkey, egg, and salt in a bowl.
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.
Sandwich with your chosen bun and toppings. Slice in half and eat.
Emma is a writer and recipe developer 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., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.