As soon as summer comes, my husband becomes a barbecuing maniac. He starts out in drips and drabs, but come July, he's cooking up burgers at least three times a week.
As a carnivore-by-default, I can get rather sick of all-beef burgers pretty quickly. So I was quite pleased when I came across this turkey burger in the July / August edition of Martha's Everyday Food Magazine.
This Mushroom-Swiss Turkey Burger is a tasty alternative, and the roasted red peppers and peppery arugula are the perfect toppings. We served ours with Ore-Ida Sweet Potato Fries, which were super tasty too!
MUSHROOM-SWISS TURKEY BURGERS
* 1 large red onion, cut crosswise into 1/4-inch rounds
* 1 teaspoon olive oil, plus more for the grill
* 1/3 pound button mushrooms, quartered
* 1 pound ground white-meat turkey
* 1/3 cup roughly chopped fresh parsley
* 2 ounces Swiss cheese, thinly sliced
* 4 whole wheat burger buns, lightly toasted
* 2 roasted red peppers, cut into 1-inch strips
* baby arugula, for serving
* salt and pepper, to taste
Step 1: Finely chop enough onion to yield 1/3 cup (reserve remaining rounds for burgers).
Step 2:In a large skillet, heat oil over medium heat; cook chopped onion and mushrooms, stirring occasionally, until onion is soft and golden, about 4 minutes. Season with salt and pepper, then transfer to a cutting board and roughly chop mixture.
Step 3: Heat grill to medium-high. Season onion rounds with salt and pepper; grill until lightly charred and tender, about 5 minutes, flipping once.
Step 4: In a large bowl, combine mushroom mixture, turkey and parsley. Form into four 1/2-inch thick patties; season with salt and pepper. Grill, about 4 minutes, flipping once. Top each patty with cheese, grill until burgers are cooked through and cheese is just melted, about 1 minute.
Note:These burgers were very thick, and took us longer than 5 minutes to cook through. We probably cooked them for about 4 minutes each SIDE. I recommend checking the internal temp with a meat thermometer just to be safe; no one wants to get sick from undercooked poultry! We have a really great one from BrookStone: Grill Alert Talking Remote Meat Thermometer.
Step 5: Serve burgers on buns with grilled onions, peppers and arugula.
Thanks for reading,