This delicious turkey mushroom burger recipe is moist, nutritious and easy to make! Perfect for a summer barbeque with friends or family!
We are a big fan of burgers over here. It’s so nice to have an easy supper that everyone loves and that doesn’t require a lot of clean-up! I often make them ahead of time and freeze a bunch (raw) to cook later so that I’m not making a new batch every single time.
Mushrooms are a star ingredient because they not only add to the flavour and texture of the burgers, but also make them super moist!
And because turkey and chicken meat are leaner and don’t have as much fat, the moisture helps. My kids are NOT fans of mushrooms, but they all love these burgers – go figure! I don’t hide the fact that there are mushrooms inside, but for whatever reason, this recipe is the exception to their mushroom avoidance. It’s normal for kids to dislike not want to try certain foods for long periods of time, but I always suggest trying those foods in different forms and not to avoid those foods altogether – kids still need positive exposures to them! If you watch the video with Lylah and I, you’ll see that she’s super proud of herself for trying the burger with mushrooms in it (no pressure involved!).
These turkey mushroom burgers are nutritious – full of protein, iron, zinc, Vitamin B12 and more. It’s also lower in saturated fat and sodium compared to most red meats, but still offers a lot of delicious flavour. We usually pair these burgers with Caesar salad or raw veggies and dip (we like to keep it simple!).
As an alternative, you can make this recipe into turkey meatballs and serve on their own, or with spaghetti.
Turkey Mushroom Burger Recipe
This delicious turkey mushroom burger recipe is moist, nutritious and easy to make! Perfect for a summer barbeque with friends or family!
Ingredients
- 0.5 kg (~500 g) lean ground turkey
- 3-4 large mushrooms, chopped finely
- 1 egg, whisked
- 1 clove garlic, minced
- 1 tbsp steak or poultry Spice
- 1 ½ tbsp worcestershire sauce
- 2 green onions, chopped
- 2 tbsp olive oil
- 1/3 cup panko bread crumbs or ground oats
Instructions
- Heat 2 tsp of olive oil in a heavy-bottomed pan, and sauté mushrooms and green onions over medium heat. Once mushrooms are tender, add in minced garlic and sauté for a minute or so. Remove from heat and allow to cool slightly.
- Combine raw ground turkey meat, sautéed mixture, and all other ingredients in a large bowl with your clean hands. Form meat mixture into burgers and place on a clean platter.
- Place burgers on a heated grill (you could grease with a high smoke-point oil first) and sear the first side for 2-3 minutes. Flip the burgers when small beads of red fluid appear on the surface, and sear the other side. Finish cooking on the 2nd side until meat is no longer pink inside (don't overcook though).
- Take burgers off the grill and cover with tinfoil for a few minutes before serving.
Other turkey recipes you might like:
- Make-ahead turkey dinner casserole
- Delicious and easy recipes for turkey leftovers
- Quick and easy turkey taco pizza
![CLOSED *GIVEAWAY*
[AD] Even this dietitian Mom is guilty of getting caught up in the busy morning school rush and totally missing breakfast. (🙋♀️) Once the kids are off, it’s straight to coffee and work until I realize I’m starving.
Everyone’s breakfast routine is different, but it’s important to honor your hunger and take the time to sit down and eat in the morning - seems simple, doesn’t it?! But it can feel overwhelming when you’re juggling a million tasks and to-dos–I get it!
To make your life easier, I’ve partnered with @naturesbakery to share some easy go-to breakfasts:
1. Breakfast Snack Plate: Grab a hardboiled egg, fruit, cheese cubes, and a Nature’s Bakery Bar—perfect for mornings on the go. 🥚🧀
2. 3-Ingredient Pancakes: You can find the recipe on my blog! I add dairy-free yogurt, chopped fruit and fig bars and enjoy!
3. Breakfast Bowl: Layer yogurt with granola, chopped Nature’s Bakery fig bars, chia seeds, and your favorite fruit. So filling and delicious! 🍓🥣
4. Smoothie + Fig Bar: Toss fruit, veggies, and yogurt (or non-dairy alternative) into a blender, and pair it with a Nature’s Bakery bar for a balanced breakfast. 🍓🥬
5. Overnight Banana Chia Oats (my fave!): Prep oats, chia seeds, and oatmilk the night before. In the morning, add chopped fig bars and fresh berries. Great grab-and-go option! 🍒🥛
Recipe for overnight banana chia oats:
To a glass/mason jar or container add:
* ½ cup rolled oats
* 1 tbsp chia seeds
* ½ ripe banana mashed
* 1 cup of oat or almond milk
Cover and store in the fridge overnight and enjoy with some cut up fruit, chopped up Nature’s Bakery Fig Bars and cinnamon!
For a chance to win a month’s worth of Nature’s Bakery Fig Bars, here’s how to enter:
1. Like + save this post
2. Follow @naturesbakery and @sarahremmer
3. Comment below tagging 1 friend per comment (no limit entry)
4. Bonus + 10 entries: share this post to your IG stories tagging both @sarahremmer and @Naturesbakery
Good luck!! Contest closes at 11:59pm MST September 23rd, 2024.](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/460549247_331678436633783_4952507500425988441_nfull.webp)
![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
Put it all together:
1. Cook beef in a large pot over medium-high heat until browned, then drain. Add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt, and pepper; cook until veggies are tender-crisp.
2. Mix in milk, broth, tomato sauce, and uncooked macaroni. Bring to a boil, then reduce heat and cook for 15-18 minutes, stirring often. Adjust liquid as needed.
3. Remove from heat, stir in frozen peas and 1 cup of cheese until melted. Transfer to a casserole dish, sprinkle with remaining cheese, and bake at 375°F for 5-10 minutes until golden. Cool before serving.
Make sure to pick up L’Ancêtre cheese (either a family-sized block or pre-shredded) at a local retailer near you! Visit https://www.fromagerieancetre.com/en/cheeses/ to find out more!
#Ad #Partner #BackToSchool #LunchboxIdeas #OrganicCheese #FamilyMeals #LAncetreCheese](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/459558167_1543212989903442_998663133378052381_nfull.webp)
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