Monday, April 14, 2014

Herb filled turkey burger w/ mushroom onion on a kaiser roll

Such tasty combination. Give it try!

Serving for 2
Recipe makes 4 to 6 burgers
* I only used 4 patties and froze the other 2. 


1 lb Ground turkey meat (90% white meat 10% dark meat)
1 c watercress rinsed & chopped 
1 tbsp dried chives
1 tbsp garlic powder
Salt/black pepper to taste
1/4 c wheat bread a crumbs 
2 tbsp gram flour
2 tbsp Sofrito 
1 plum tomato sliced
1/2 c arugula 
2 slices of Jarlsberg Swiss cheese
1 tsp butter
2 tbsp olive oil 

2 kaiser rolls
1 tsp mayonnaise
1 tsp Dijon mustard


4 white button mushrooms sliced
1 small onion thinly sliced
1 tbsp Goya bitter orange
1 tbsp Goya red cooking wine 
1 tbsp olive oil 


In a medium bowl add ground meat, garlic and sofrito. 

Then the herb (watercress), chives, salt/pepper, gram flour & wheat bread crumbs. 

Mix with fork so you won't over work the meat mixture but to toss evenly. Cover and set aside until ready to shape.

In the meantime, heat a skillet under medium heat and add oil, onion, mushrooms. Cook till onions are just about translucent. Then add the wine and the bitter orange. Stir with wooden spoon, turn off heat and set aside. 

On a medium skillet under med/high heat adding oil and butter. 

With clean hands begin to shape your burgers to the size of bread buns you are using. I shaped mines to my palm size and 1 1/4" thick which where small for my kaiser rolls. If you feel your meat mixture is too wet add more bread crumbs and gram flour. 

Lay your burgers into the skillet. Undisturbed for about 2 1/2 minutes. Then carefully, using a spatula flip your burgers and repeat same method. * you may drizzle just a bit of water to help steam the burgers through out and speed on cooking time. 

Meanwhile, begin to plate and dress your kaiser rolls. Coat each side of the buns with mayonnaise and Dijon mustard.

On the bottom of the bun lay the arugula and tomato slices and sprinkle some black pepper. 

Heat your mushroom and onions for about a minute. Stir then turn off your mushroom/onion mix as well as the burgers.

Now transfer the burger w/ cheese on top of the tomato and arugula and then spoon the mushroom/onion toppings on top of the burger/cheese. 

** Be advised I improvised by doubling the burger patties to each kaiser roll to help cover the width of the buns. 

Voila! You have here a ridiculously delicious juicy herb filled turkey mushroom & onion burger. A true WINNER!!

Bon Apetit! 

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