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Turkey-Mushroom Burgers with Scallion-Lemon Mayonnaise

Summer 2002, The Essential EatingWell Cookbook (2004), The EatingWell Diet (2007)

Your rating: None Average: 4.3 (64 votes)

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.



READER'S COMMENT:
"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 "
Turkey-Mushroom Burgers with Scallion-Lemon Mayonnaise  Recipe

Makes: 6 servings

Serving Size: 1 burger & 4 tsp. mayonnaise

Active Time:

Total Time:

Ingredients

Burger

  • 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

Scallion-Lemon Mayonnaise

  • 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

  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.

Tips & Notes

  • 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.
  • Tips: 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.

Nutrition

Per serving : 321 calories; 12 g fat (3 g sat, 3 g mono); 77 mg cholesterol; 33 g carbohydrates; 1 g added sugars; 7 g total sugars; 23 g protein; 5 g fiber; 656 mg sodium; 563 mg potassium.

Nutrition Bonus: Iron (17% daily value), Potassium & Vitamin A (16% dv)

Carbohydrate Servings: 2


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