Turkey-Mushroom Burgers with Scallion-Lemon Mayonnaise

17 Reviews
From: EatingWell Magazine Summer 2002

In this healthy turkey burger recipe, lean ground turkey stands in for ground beef, and mushrooms are added to produce a thick and uncommonly juicy, flavorful turkey burger. An easy, lightened mayo sauce provides the perfect accent.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 slices whole-wheat sandwich bread, crusts removed, torn into pieces
  • 8 ounces white mushrooms
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound lean ground turkey breast (see Tips)
  • 1 large egg, lightly beaten
  • 3 tablespoons chopped fresh dill
  • 1 1/2 tablespoons whole-grain mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 6 whole-wheat buns
  • 6 lettuce leaves
  • 6 tomato slices
  • 1/4 cup nonfat sour cream
  • 2 tablespoons low-fat mayonnaise
  • 1 1/2 tablespoons chopped scallions
  • 1/2 teaspoon freshly grated lemon zest
  • 1 teaspoon lemon juice
  • Pinch of salt, or to taste
  • Freshly ground pepper to taste

Preparation

  • Active

  • Ready In

  1. To prepare burgers: Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. Pulse mushrooms in the food processor until finely chopped.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, garlic and the mushrooms; cook, stirring occasionally, until tender and liquid has evaporated, about 10 minutes. Add to breadcrumbs and let cool completely, 15 to 20 minutes.
  3. Meanwhile, prepare mayonnaise: Combine sour cream, mayonnaise, scallions, lemon zest, lemon juice, pinch of salt and pepper in a small bowl; whisk until blended.
  4. Preheat grill to medium-high.
  5. Add ground turkey, egg, dill, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the mushroom mixture; mix well with a potato masher. With dampened hands, form the mixture into 6 patties, 1/2 inch thick, using about 1/8 cup for each.
  6. Oil the grill rack (see Tips). Brush the patties with the remaining 1 teaspoon oil. Grill until no longer pink in the center, about 5 minutes per side. (An instant-read thermometer inserted in the center should register 165 °F.) Meanwhile, split buns and toast on the grill for 30 to 60 seconds. Serve burgers on buns with the mayonnaise, lettuce and tomato.
  • Make Ahead Tip: Prepare patties through Step 5. Wrap individually and refrigerate for up to 8 hours or freeze for up to 3 months. Thaw in the refrigerator before cooking. Cover and refrigerate mayonnaise (Step 3) for up to 2 days.
  • Check labels carefully and select ground turkey breast. Regular ground turkey, which is a mixture of dark and white meat, has a higher fat content (similar to that of lean ground beef).
  • Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Serving size: 1 burger & 4 tsp. mayonnaise
  • Per serving: 322 calories; 12 g fat(3 g sat); 5 g fiber; 33 g carbohydrates; 23 g protein; 45 mcg folate; 77 mg cholesterol; 7 g sugars; 1 g added sugars; 811 IU vitamin A; 6 mg vitamin C; 93 mg calcium; 3 mg iron; 661 mg sodium; 564 mg potassium
  • Nutrition Bonus: Iron (17% daily value), Potassium & Vitamin A (16% dv)
  • Carbohydrate Servings: 2

Reviews 17

September 10, 2013
profile image
By: EatingWell User
Better-than-Beef Burger!!! Only thing I did differently was add one red bell pepper, so delicious! Not a turkey burger fan and I thought these were better than beef burgers. Made on charcoal Weber grill, 5 minutes first side, 3 minutes second, perfection, a must try, healthy alternative. Pros: Moist, flavorful, holds together well. Cons: NULL
February 26, 2013
profile image
By: EatingWell User
Amazing recipe!! Everything about this recipe was amazing! Didn't have dill, so I used scallions instead. I also substituted the sour cream with Greek yogurt and it worked out well!! I will definitely make this again! Pros: NULL Cons: NULL
February 19, 2013
profile image
By: EatingWell User
Winning recipe for a flavourful burger These burgers are wonderful...I couldn't eat just one! It being the dead of winter here, I decided to pan fry the patties instead of grilling them; they were great. I tried the Lemon Scallion mayonnaise and was impressed by how well it worked with the burgers. I added only lettuce and tomato, and had what tasted like gourmet fare. Once summer comes and I am ready to throw the cover off the barbecue, I will try this recipe again. Pros: Mushrooms add both flavour and moisture Cons: A little time consuming to prepare
August 04, 2012
profile image
By: EatingWell User
Delicious! Although time consuming, these burgers are great - full of flavour, definitely will make them again. Pros: NULL Cons: NULL
February 06, 2012
profile image
By: daisyncsu
We didn't have fresh dill so I used 1 tablespoon of dried, and we used a whole grain hotdog bun to create the bread crumbs because I had one that needed to be used. We left out the mustard by accident, and I broiled them in the oven... but in the end it all turned out awesome! Pros: NULL Cons: NULL
December 27, 2011
profile image
By: EatingWell User
So moist and tasty! I used bread crumbs, and didn't use the mayo mixture, and they were so good! My Husband said the house smells like a restaurant. Pros: Moist, great flavor, easly to make Cons: NULL
December 11, 2011
profile image
By: Winstons Mom
Delicious! husband and I really, really liked this recipe. The only minor change I made to the recipe was substituting Greek yogurt for the sour cream in the sauce. We will definitely make this again. Pros: NULL Cons: NULL
May 30, 2011
profile image
By: NWFoodie
Yes....FINALLY moist Turkey burgers! I made these last night for memorial day. I have spent a lot of time trying to find a ground turkey breast burger recipe that didn't come out like a hockey puck. These were awesome! The mushrooms and onions and that hint of dill worked perfectly. These were great as true burgers on a bun, or just by themselves. Keeper? OH YES! Pros: Cons:
June 19, 2010
profile image
By: EatingWell User
This is a great recipe. It's moist and very tasty! I made it once and found myself craving it again. 2 thumbs for this guy! Our family enjoys this alternative to beef! Thanks Nelson from Lancaster, California Pros: Cons: