Turkey Burgers With Mushrooms And Swiss Cheese Recipe 485 Recipes

MUSHROOM-SWISS TURKEY BURGERS

Steps:

• Finely chop enough onion to yield 1/3 cup (reserve remaining rounds for burgers). In a large skillet, heat oil over medium-high; cook chopped onion and mushrooms, stirring occasionally, until onion is soft and mushrooms are golden, about 4 minutes. Season with salt and pepper, then transfer to a cutting board and roughly chop mixture.
• Heat a grill to medium-high. Clean and lightly oil hot grill. Season onion rounds with salt and pepper; grill until lightly charred and tender, 5 minutes, flipping once. In a large bowl, combine mushroom mixture, turkey, and parsley. Form into four 1/2-inch-thick patties; season with salt and pepper. Grill, about 4 minutes, flipping once. Top each patty with cheese; grill until burgers are cooked through and cheese is just melted, 1 minute. Serve burgers on buns with grilled onions, peppers, and arugula.

TURKEY BURGERS WITH MUSHROOMS AND SWISS CHEESE RECIPE - (4.8/5)

Steps:

• 1. In a large skillet, melt butter over medium heat, add mushrooms and saute till brown and tender. Remove from heat and place in bowl to add to burgers 2. Heat Grill and place heat on Medium. Brush one side of Turkey burgers and add to grill ( The olive oil will prevent the burgers from sticking). Cook for about 6 minutes. Brush the top of burgers with the olive oil and flip burger over and cook for about 6 minutes 3. Add mushrooms to top of burgers and then add a slice of swiss cheese to each burger 4. Serve burgers on rolls with lettuce and tomato if desired and the condiment of your choice. We like a combined mayo, ketcup and mustard for our topping

MUSHROOM SWISS TURKEY BURGERS

Steps:

• Mix meat, garlic, Worcestershire sauce, and onion in a large bowl, just until ingredients are distributed evenly.
• Form two patties. Sprinkle steak seasoning on both sides of patties.
• Refrigerate for at least 1 hour (helps prevent patties from falling apart). This is when I wash and slice the mushrooms.
• Melt butter and extra virgin olive oil together in large skillet over medium-high heat.
• Add garlic, sauté for 1 minute, being careful not to burn it.
• Add the mushrooms and sauté until tender, stirring often.
• Reduce heat to low, add Worcestershire sauce, stir and then season with salt and pepper. Keep warm until ready to serve.
• When burgers are ready to be cooked, heat a large skillet over moderately high heat.
• Add burgers. Don't move them, they fall apart easily. Cook for 6-8 minutes.
• Flip the burgers, very carefully. Cook for another 6-8 minutes, or until done.
• Turn off heat; top with cheese.
• When the cheese is melted, spread steak sauce on the buns, both sides. Put the burgers on the bottom bun and heap the mushrooms (lots and lots of mushrooms!) on top of the burger. Put the top bun on and enjoy!

MUSHROOM & SWISS TURKEY BURGERS

Steps:

• In a small skillet, cook mushrooms in oil until tender. Add garlic; cook 1 minute longer. Stir in 1/8 teaspoon salt and a dash of pepper. Remove from the heat; set aside. , In a small bowl, combine the spinach, chopped onion and remaining salt and pepper. Crumble turkey over mixture and mix well. Shape into two patties., In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 4 minutes. Turn and cook 3 minutes longer. Top burgers with cheese; cover and cook 3-6 minutes longer or until a thermometer reads 165° and cheese is melted. Serve on buns with lettuce, onion, tomato and reserved mushroom mixture.

TURKEY MUSHROOM BURGER

Steps:

• To a hot saute pan over medium high heat, add the olive oil and butter and melt. Add garlic, onion, and bay leaf, and sweat for 1 minute. Add the mushrooms, season with salt and pepper, and cook until liquid is released and mushrooms are almost dry. Stir in the thyme and oregano. Remove from the heat and allow to cool. Remove the bay leaf.
• Place the turkey in a large mixer and add the cooled mushroom mixture, mix well and season with salt and pepper. Form the mixture into 8-ounce patties. Pan fry or grill the burgers until cooked through. Serve on a bun with romaine lettuce, sliced red onions and Chunky Tomato Salsa Compote.
• In a small saucepan, combine all of the ingredients and bring to a boil. Lower to a simmer and cook until most of the liquid has reduced.

MUSHROOM TURKEY BURGER

Steps:

• Add the oil to a medium skillet over medium-high heat. When the oil is hot, add the mushrooms and cook, without stirring, until the undersides are browned, 2 to 3 minutes. Stir and let brown on the other side, about 2 minutes, then reduce the heat to medium and add the shallots and garlic. Cook and stir until the shallots are softened, about 5 minutes. Remove from the heat, then cool the mixture.
• Combine the turkey, yogurt, breadcrumbs, egg and cooled mushrooms in a large bowl. Season with salt and pepper. Mix together lightly with a wooden spoon just to combine; don't overmix. Form into four 1-inch-thick patties. Refrigerate for 2 to 3 hours and up to overnight.
• Preheat a grill or grill pan to medium-high heat. Sprinkle the outsides of the patties with salt and pepper. Brush the grill grates with oil and grill the burgers until nicely marked, cooked through and the internal temperature reads 155 to 160 degrees F, about 6 minutes per side. Serve on the buns with additional yogurt, tomato and cucumber slices.

PORTOBELLO MUSHROOM AND SWISS TURKEY BURGERS

Steps:

• Heat a gas or charcoal grill to high heat. Brush the grill grates with oil.
• For the portobello mushrooms: Brush the inside of the mushroom caps with oil and season with salt and pepper. Place the mushrooms on the grill, cap-side down, and grill, covered, until golden brown and slightly charred, 4 to 5 minutes. Flip the mushrooms and cook until completely soft, another 4 to 5 minutes.
• For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 1 1/2 inches thick. Use your thumb to make a divot in the center of each burger. Sprinkle both sides of each burger with salt and pepper.
• Brush the patties with oil and grill, covered, until slightly charred and crusty, 4 to 5 minutes. Flip the burgers and cook until slightly charred and crusty on the other side, the burgers are completely cooked through and an instant-read thermometer registers 165 degrees F, 4 to 5 minutes.
• While the burgers cook, toast the buns on the grill until lightly charred, 10 to 15 seconds. Set aside.
• Invert the mushrooms caps so that the inside is facing up. Place 1 slice of cheese inside each cap. Cover the mushrooms with the grill lid, large domed lid or large metal bowl and count to 10 until the cheese is melted.
• Place the portobello mushroom caps on the bottom buns. Top with the turkey burgers, ketchup, freshly ground black pepper and the top buns and serve immediately.

ONION AND MUSHROOM SMOTHERED SUPER SWISS TURKEY BURGERS

Steps:

• Preheat large skillet over medium-high heat with the 2 tablespoons olive oil.
• Add onions ans season with salt and pepper.
• Cover pan with foil and set a lid or plate on top to smother onions, for 5 minutes.
• Add mushrooms to the onions and smother them for another 5 minutes, stirring occasionally.
• Uncover pan and let juices cook off a little. Sprinkle with the flour.
• Cook for 1 minute; add wine and chicken broth and cook sauce until nice and thick, about 2 minutes.
• Combine ground turkey, cheese, salt and pepper, poultry seasoning, and cayenne pepper in a medium bowl.
• Score the meat with the side of your hand to separate it into 4 equal amounts.
• Form the mixture into 4 large patties no more than 1" thick.
• Drizzle the patties liberally with olive oil.
• Preheat a large nonstick skillet over medium-high heat.
• Once the skillet is hot, add the patties and cook them for 5-6 minutes on each side, or until turkey is cooked through.
• Serve the burgers on the toasted English muffins, smothered with the onions and mushrooms.