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A Cooking Adventure with Thom

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Seriously The Best Turkey Burger Ever

Servings: 4



Oh turkey burgers. Usually provided only to placate the non-beef eaters and dieters. And should you end up with one yourself, it almost always results in some longing looks at the juicy beef burgers enjoyed by your less health-conscious friends. But not with these turkey burgers. These are simply THE. BEST. TURKEY. BURGER. EVER. These are so good that they will make die-hard beefeaters switch to poultry. Example: my beef loving husband suggested I title this post “NOM NOM NOM NOM NOM.”



1.25lb ground turkey
1 large Portobello mushroom cap
1 shallot
1/2 cup parsley
2 tbsp olive oil
1 tsp Worcestershire sauce
salt & pepper

English muffin

cheddar cheese slices


Cooking Method

Remove the Portobello stem and scrape the gills from the underside with a spoon. Discard.  This keeps your burgers from turning black.  Cut the Portobello cap into 1 inch cubes and put in the food processor.  Add the shallot, roughly diced, along with the parsley.  Pulse until finely diced.  Pour the mushroom mixture into a large bowl with the ground turkey.  Add the olive oil, Worcestershire sauce, salt, and pepper.  Don’t be too skimpy with the salt, a generous pinch will do.  Mix well with clean hands and form into patties, about 6 oz each.  Chill in the refrigerator about 30 minutes until firm.

turkey burger patties

If you’re stuck inside like me, just cook these babies in an oiled cast iron skillet until done all the way through (until internal temp is 165 degrees F or meat is no longer pink in the middle).  If you’re lucky enough to be outside, fire up the grill!  When cooked through, add a slice of cheddar, jack, or manchego and let melt into the patties.

Serve on a lightly toasted English muffin with mayo.

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