This recipe is created at Hanna’s request. I was never a fan of turkey till Hanna told me that her favorite is turkey burger. I stuffed the burger with caramelized onions, sauteed mushrooms, and Swiss cheese. I’d say the end result is oozing with juiciness… I am starting to like turkey.
- 3 large onions, thinly sliced (trust me, it is not a lot)
- 2 Tbsp olive oil
- 1/8 tsp salt
- 1 lb white mushrooms, sliced (trust me, it is also not a lot)
- 3 Tbsp olive oil
- 3 Tbsp butter
- 1 tsp garlic
- 1 Tbsp red wine
- 1 Tbsp teriyaki sauce, or more to taste
- 1/4 tsp garlic salt, to taste
- 1/2 tsp ground black pepper, to taste
- 3 lbs ground turkey
- 1/4 cup breadcrumbs
- 2 egg whites, lightly beaten
- 1/4 cup chopped fresh parsley
- 1 tsp minced garlic
- 1 tsp salt
- 1/2 tsp ground black pepper
- Shredded Swiss cheese
- Green leave lettuce
- Tomatoes, sliced
- Spicy Mayo
- 12 burger buns
- Place sliced onions in a large skillet over medium heat.
- Cover and cook, stirring every 5 minutes until they are dry, about 20 minutes.
- Stir in the olive oil and salt.
- Reduce heat to medium low and cook, stirring occasionally for the next 60 minutes until the onions turns brown and sticky. Add oil in between if needed to keep the onions from sticking.
- Set aside.
- Heat olive oil and butter in a large sauce pan over medium heat.
- Cook and stir all ingredients in the sauce pan until the mushrooms are lightly browned, about 5 minutes.
- Reduce the heat to low and simmer until mushrooms are tender, for another 5 minutes.
- Set aside.
- Cut out 12 parchment/wax paper about the size of 4×4″ square.
- Mix ground turkey, breadcrumbs, egg whites, parsley, garlic, salt, and pepper. Divide into twelve equal portions.
- Take one portion of the turkey mixture, pinch 1/3 off the portion and flatten to a round disk about 1/8″ thick.
- Shape the remainder of the portion into another disc, making an indentation in the middle. I use a stuff burger press for this step.
- Fill the indentation with some caramelized onions, sauteed mushrooms and shredded Swiss cheese.
- Cover with the other flattened disc and press the edge together to seal. Set aside each stuffed burger patties on a square of parchment/wax paper.
- Repeat steps 2 to 6 till all the burger patties are done.
- Chill the burger patties until ready to cook. You can stack them on top of each other separated by the parchment/wax paper.
- Grill the patties over the a low flame or pan fry the patties over medium heat, 5 minutes on each side until lightly charred.
- Serve with lettuce, tomatoes, and spicy mayo on hamburger buns.