I have been dreaming about these burgers for a while. There was a burger bar in our area that my husband and I used to frequent. Seriously, if we ever wanted a burger, this is the only place we went. They had amazing burgers and hundreds of craft beers. The restaurant closed to move into a high-end mall food court, and it’s just not the same. The flavors and ingredients are lacking. It seems like a different menu altogether.
They had a bison burger with blueberry bbq sauce that I LOVED. I wanted to try a turkey burger in this combo, and switch and add a few ingredients. I finally created it and I’m SO GLAD I DID. These flavors together are incredible. Plus it’s healthier!
A word about the mushrooms: I don’t like mushrooms. In fact, my husband was confused when I brought mushrooms home the other day. It was my very first time even buying mushrooms, but I wanted to try them in a burger. If you also don’t like mushrooms, rest assured that you will not be able to taste them. They are there for texture and to keep the burgers juicy. Otherwise, turkey burgers can become dry because they have less fat. Trust me, buy the ‘shrooms.
I paired this burger with arugula and a sharp cheddar With the savory burger and sweet blueberry BBQ sauce, the peppery arugula and sharp cheese really balance out all of the flavors if you like a bit of spice, I would even recommend adding some red pepper flakes when you pickle your onions to add another level of flavor.
I paired this burger with arugula and a sharp cheddar. With the savory burger and sweet blueberry BBQ sauce, the peppery arugula and sharp cheese really balance out all of the flavors if you like a bit of spice, I would even recommend adding some red pepper flakes when you pickle your onions to add another level of flavor.
- Heat olive oil in a small skillet or pot, and sauté the mushrooms, onion, salt and pepper over medium heat. Cook until the liquid evaporates (about 10 minutes) then add the garlic and cook another minute.
- Turn off the heat, and stir in Worcestershire sauce and ketchup. Set aside to cool.
- In a large bowl, mix ground turkey with the mushroom mixture. You can use your hands or a spatula. Form into 4 patties with your hands, and set on a parchment lined plate. Season both sides with salt and freshly ground pepper.
- Heat a skillet over medium-high heat and add about a tablespoon of olive oil. Add the burgers and cook 4 minutes on each side, or until the middle of the patty reads 165 degrees with an internal thermometer.
- Remove from heat and let rest for a few minutes. Serve on your favorite bun, or a “lettuce bun.” Add blueberry bbq sauce, cheese, arugula, and pickled onions. Serve immediately.
For dairy free, omit the cheese. For gluten free, use a gluten free bun or a lettuce bun.