I’m looking forward to cooking up some recipe favorites for the holiday and to tasting delicious new recipes submitted for the third annual All American Recipe Contest.
I’m always looking for recipes that are reasonable when it comes to calories and turkey burgers are one of my go-to grilling recipes for summer. But I wondered if it was possible to create a juicy, richly – flavorful turkey burger without the crutch of a mushroom sauce or heavy spreads or sauces. When one of my colleagues put mushrooms right in the turkey burger patties for extra juiciness and umami flavor, and nestled them between California Avocados and other garden-fresh toppings I just had to give them a try.
We started by sautéing sweet onions to get the flavor going. Once they were cooled I placed them in a medium bowl with ground turkey, Portabello mushrooms (minced well so that they meld with the other patty ingredients), Gourmet Garden™ red chili paste and chunky garlic paste, and a little salt and pepper.
With clean hands we gently mixed all the ingredients together and formed them into large patties, being careful not to compact the meat.
After heating a little oil in the same skillet that sautéed the onions, I added the turkey mushroom burgers to the skillet. To help the patties cook evenly in the middle and around the edges I made a thumbprint in the middle of each turkey mushroom burger. I cooked them for about 7 to 10 minutes, turning gently several times to avoid charring. You can also cook them on a grill over medium heat.
Shown on our awesome Weber® Q® 2200. That thing rocks and you can take it anywhere
Either way, don’t push down on the mushroom turkey burgers with a spatula – that just squeezes out the juiciness. More grilling tips
When the centers of the patties reached 165 degrees F (always cook by temperature) I removed them from the heat and let the turkey burgers with mushrooms rest while I added the coup de grace – California Avocado. Sliced avocados on burgers look beautiful and up the visual wow factor a ton. I added some for the top burger layer because I wanted my turkey mushroom burgers to look as good as the picture. But frankly sometimes burger toppings, even sliced avocados, slip right off the burger when I take a bite. So to make sure there’s creamy California Avocado in every bite I mashed some of the avocado and mixed it with a little fresh lemon juice and sea salt, then spread it on the bottoms of warmed burger buns.
Then I placed the cooked turkey mushroom burger patties on top of the mashed avocado, followed by fresh arugula leaves. I like the peppery bite the arugula adds, but next time I may vary it up with spring mix lettuces, baby kale or baby spinach. Sliced tomatoes went next and finally those beautiful California Avocado slices, a little sea salt and the top bun. With avocado on the bottom and the top it was very simple – no other spreads needed. The result? “Yum-ami”!
CALIFORNIA AVOCADO TURKEY MUSHROOM BURGER
Preparation: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories per serving: 390
Fat per serving: 18 g
This juicy turkey mushroom burger is extra tasty with its fresh produce toppings of creamy California Avocado, sweet ripe tomatoes and zesty arugula. It’s a delicious choice, providing nutrition of 30% DV Vitamin C, 35 % DV Vitamin K and 20% DV Vitamin B5, for summer gatherings such as Memorial Day, 4th of July and Labor Day.
1 Tbsp. extra virgin olive oil, divided
1 sweet white or yellow onion, peeled and minced
4 (2.5-inch diameter) Portobello mushrooms, wiped clean and minced
1 Tbsp. Gourmet GardenTM red chile paste
1 tsp. Gourmet GardenTM chunky garlic paste
½ tsp. fresh cracked black pepper, plus additional to taste
12 oz. lean ground turkey breast
2 ripe, medium Fresh California Avocados, seeded, peeled and sliced
1 tsp. fresh lemon juice
4 multigrain or whole wheat hamburger buns, warmed
1 cup fresh arugula leaves
2 medium vine-ripened tomatoes, sliced
Sea salt, to taste
In a large skillet heat half of the oil over medium heat. Add the onions and sauté until soft and translucent; do not brown. Set aside to cool.
In a medium bowl, combine cooled onions, mushrooms, red chile and garlic pastes, black pepper and ground turkey. The mixture may seem very moist. Form into large patties and press an indentation in the center of each patty.
Add remaining oil to the skillet, warm over medium heat and turn skillet to coat with the oil. Place turkey burger patties into the skillet and cook for about 7 to 10 minutes, gently flipping the patties several times to avoid charring. Remove from heat when center of patties reach 165 degrees F. Keep warm while preparing the buns.
Mash ¼ of the avocado slices with the lemon juice. Season with salt and pepper if desired; spread on bottom buns and top with arugula leaves.
Place cooked burger patties on top of the arugula. Top with tomato and avocado slices and season if desired. Place top bun over the avocado and serve immediately.
Variation: In a hurry? Use fresh or frozen turkey burger patties. Sauté the onions and mushrooms in a separate pan while the patties are cooking, then top the burgers with the onions, mushrooms, lettuce, tomato and California Avocados; season to taste.
Nutrition Information Per Serving: Calories 390; Total Fat 18 g (Sat 0 g, Trans 2.5 g, Poly 2 g, Mono 10 g); Cholesterol 40 mg; Sodium 350 mg; Potassium 890 mg; Total Carbohydrates 30 g; Dietary Fiber 10 g; Total Sugars 9 g; Protein 30 g; Vitamin A 743 IU; Vitamin C 18 mg; Calcium 95 mg; Iron 2 mg; Vitamin D 8 IU; Folate 111 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 15%; Vitamin C 30%; Calcium 10%; Iron 15 %;
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.