We're Here for You

As always, but especially now during COVID-19, you can turn to us for your next pantry meal, food shopping tips, or to connect with our team and community.

Cast Iron

Turkey & Mushroom Burgers

by:
June 21, 2018
8 Reviews
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
Tools
Set a Timer
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.
Tags:

See Reviews

See what other Food52ers are saying.

  • rinapedia
    rinapedia
  • FrugalCat
    FrugalCat
  • Annie
    Annie
  • Emma Laperruque
    Emma Laperruque
Review
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., 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 at @emmalaperruque.

Popular on Food52