Author Notes
We were having trouble finding a good tasting turkey burger and I eventually stumbled upon one from the New York Times which we liked but wanted to amp up a bit. I added a few ingredients and gave the burger a caramelized onion and mushroom topping. Finished off with provolone and mayo on a brioche bun, it's now one of our favorite burgers. —inpatskitchen
Test Kitchen Notes
This recipe comes from a time in the creator's life when, she writes, “we were having trouble finding a good tasting turkey burger.” We hate to celebrate struggle, but when it ends with a burger packed with panko, Worcestershire, and anchovy paste—all topped with buttery mushrooms—we have to say, thanks for taking one for the team, inpatskitchen.
This recipe was featured in "Umami Five Ways, Coming Right Up." —The Editors
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Ingredients
- For the mushroom topping
-
1 tablespoon
olive oil, plus one more if needed
-
2 tablespoons
butter
-
1/2
of a very large onion, thinly sliced (you'll use the other half in the burger)
-
4 ounces
shiitake mushrooms, stemmed and sliced
-
8 ounces
crimini mushrooms, stemmed and sliced
-
1 pinch
salt
- For the burger
-
1 tablespoon
butter
-
1 tablespoon
olive oil
-
1 pound
ground turkey (I used an 85/15 mix)
-
1/2
very large onion
-
1/2 cup
unseasoned panko crumbs
-
1
large egg
-
1 tablespoon
Worcestershire sauce
-
1 tablespoon
anchovy paste
-
1/2 teaspoon
black pepper
-
1/2 teaspoon
teaspoon salt
-
Mushroom mixture (above)
-
4
slices provolone cheese
-
4
brioche burger buns (or your favorite)
-
Mayo, for spreading on the buns
Directions
- For the mushroom topping
-
Heat the butter and olive oil in a large sauté pan. Add the sliced onions and sauté until they just begin to caramelize. Add the mushrooms and salt and continue to sauté until the mushrooms get nice and brown. Add the extra olive oil if everything seems a bit dry while sautéeing. Remove and set aside.
- For the burger
-
In a medium mixing bowl, grate the 1/2 onion on the large holes of a box grater. Add the ground turkey, egg, panko, worcestershire, anchovy paste, salt and pepper and combine. Cover and refrigerate for at least an hour.
-
Form the mix into 4 patties. In a large frying pan with a lid heat the butter and oil. Place the patties in the pan and cook on both sides until done (internal temp about 165° F).
-
Divide the mushroom mixture over the patties, add a slice of provolone over each and cover the pan until the cheese melts.
-
Spread some mayo on the top half of the buns. Place each burger on the bottom half and top with the mayo topped half.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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