Mushroom and Turkey Burgers

Name: Mushroom and Turkey Burgers
Total time: 1 min
Ingredients: 1 pound ground turkey, preferably light meat; 1 pound roasted mushroom base; 1/2 medium onion, finely chopped; 2 garlic cloves, minced or pureed; 1/4 cup chopped fresh parsley; 2 tablespoons chopped mint or dill; 2 tablespoons chopped cilantro; Salt to taste; 1 teaspoon baharat (see below); 1/8 to 1/4 teaspoon cayenne (more to taste); 1 egg; 1 to 2 tablespoons canola or grapeseed oil for the pan; Hamburger buns (preferably whole wheat), lettuce, sliced tomatoes, and the usual burger fixings; Baharat; 2 tablespoons black peppercorns; 2 tablespoons allspice berries; 1/2 teaspoon cumin seeds; 1 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; optional: paprika, coriander seeds, sumac, cardamom seeds

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Total: 1 hours

Servings: 6

Cost: $9.49 /serving

Author : Martha Rose Shulman

dairy free gluten free halal

Instructions

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Step 1

To make the baharat, grind the peppercorns, allspice berries, and cumin seeds to a powder in an electric spice mill. Stir in the cinnamon and nutmeg. Store in a spice jar, away from light and heat.

Step 2

In a large bowl, mix together the turkey, mushroom base, onion, garlic, chopped herbs, salt, baharat, cayenne and egg. Form 6 to 8 patties and place them on a plate or a lightly oiled sheet pan. Refrigerate for 30 minutes.

Step 3

Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom (about 1 tablespoon). When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 7 to 8 minutes. Remove from the oven, let sit for a couple of minutes, and serve.

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