Turkey-Mushroom Burgers with Scallion-Lemon Mayonnaise

Turkey-Mushroom Burgers with Scallion-Lemon Mayonnaise

18 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

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  • 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 18

August 25, 2016
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By: jean
This is a great change for the ordinary turkey burger. I am not a beef eater and regular turkey burgers are boring. This is now my favorite and will become my go to burger. Really moist and great flavor. Thanks for this recipe.
September 10, 2013
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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.
February 26, 2013
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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!
February 19, 2013
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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
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By: EatingWell User
Delicious! Although time consuming, these burgers are great - full of flavour, definitely will make them again.
February 06, 2012
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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!
December 27, 2011
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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
December 11, 2011
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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.
May 30, 2011
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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!