Crimini Mushroom Turkey Burgers Recipe
Tired of “Hockey puck” burgers, is it difficult to find a Turkey Burger Recipe that is juicy and packing it a lot of flavor? It certainly has been the case for me.
By adding pureed Crimini mushrooms, Shallots and parsley to the turkey burger patties, I have eliminated the oh-so common dried “Hockey puck” turkey burger, packed it full of flavor and dripping with savory burgers juices we all crave.
Topping everything off with one of my favorite cheddar cheeses, Cabot's Alpine White Cheddar Cheese and fresh avocado didn't hurt either.
You will need a food processor, I use a Cuisinart FP-12DC Elite Collection 12-Cup Food Processor and just love it, or you could use a blender to the same effect.
First things first, pre-heat your grill. I am using my Weber Performer 21″ charcoal grill with some Kingsford charcoal.
Nothing elaborate, just a basic direct heat set-up.
Let's get started!
Note: You will find the full recipe at the end of this article.
Coarsely chop the Crimini mushrooms, shallots and parsley.
Add the chopped the Crimini mushrooms, shallots and parsley to your food processor.
Pulse till finely chopped.
Add the pureed Crimini mushrooms, shallots and parsley mixture to your ground Turkey.
Mix in the olive oil, Worcestershire sauce, salt and pepper.
Form all of this into 4 or 5 hamburger patties.
Place these on a clean and oiled grill grate, cooked for approximately 5 minutes on each side until the internal temperature reaches 165°F.
Time to top off your Crimini Mushroom Turkey Burgers with some Cabot's Alpine Cheddar Cheese!
Toast up some Potato Hamburger Buns.
These are incredibly moist!
Pile on your favorite toppings and enjoy!
That beer in the background is a fabulous Old Chico Crystal Wheat from Sierra Nevada Brewery, their tribute to the Old Chico Brewery that operated between 1865 – 1899. A very light and refreshing beer that is available throughout Northern California. Sorry world 🙂
Don't forget to enter the Cabot Cheese giveaway: Win a Year's Supply of Cabot Cheese and a Cookbook!
- 6 large Crimini Mushrooms
- 1 small shallot
- 4 tbs chopped parsley
- 1½ pd ground turkey
- 1½ tbs Worcestershire sauce
- 2 tbs olive oil
- pinch each, salt and pepper
- 8 slices Cabot Alpine Cheddar Cheese
- 4 potato hamburger buns
- Coarsely chop the Crimini mushrooms, shallots and parsley
- Add the chopped the Crimini mushrooms, shallots and parsley to your food processor
- Pulse till finely chopped
- Add the pureed Crimini mushrooms, shallots and parsley mixture to your ground Turkey
- Mix in the olive oil, Worcestershire sauce, salt and pepper
- Form all of this into 4 or 5 hamburger patties
- Place these on a clean and oiled grill grate, cooked for approximately 5 minutes on each side until the internal temperature reaches 165°F.
- Top off your Crimini Mushroom Turkey Burgers with some Cabot’s Alpine Cheddar Cheese 2 minutes before the burgers are done
- Toast Potato hamburger buns on the grill
- Pile on your favorite toppings and enjoy!
