Impossibly Easy Mushroom Swiss Turkey Burger Pie Recipes

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MUSHROOM-SWISS TURKEY BURGERS



Mushroom-Swiss Turkey Burgers image

White-meat turkey is lower in calories and fat than traditional burgers, but when you top this version with melted Swiss cheese, roasted red peppers, arugula, and grilled red onions, you'll hardly miss the beef.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Time 25m

Number Of Ingredients 10

1 large red onion, cut crosswise into 1/4-inch rounds
1 teaspoon vegetable oil, plus more for grill
1/2 pound button mushrooms, quartered
Coarse salt and ground pepper
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 slices
Baby arugula, for serving

Steps:

  • Finely chop enough onion to yield 1/3 cup (reserve remaining rounds for burgers). In a large skillet, heat oil over medium-high; cook chopped onion and mushrooms, stirring occasionally, until onion is soft and mushrooms are golden, about 4 minutes. Season with salt and pepper, then transfer to a cutting board and roughly chop mixture.
  • Heat a grill to medium-high. Clean and lightly oil hot grill. Season onion rounds with salt and pepper; grill until lightly charred and tender, 5 minutes, flipping once. 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, 1 minute. Serve burgers on buns with grilled onions, peppers, and arugula.

Nutrition Facts : Calories 345 g, Fat 9 g, Fiber 4 g, Protein 38 g

PORTOBELLO MUSHROOM AND SWISS TURKEY BURGERS



Portobello Mushroom and Swiss Turkey Burgers image

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 4 burgers

Number Of Ingredients 9

4 large portobello mushrooms, stems removed
Canola oil, for brushing
Kosher salt and freshly ground black pepper
4 slices Swiss cheese
Canola oil, for brushing
1 1/2 pounds ground dark turkey meat
Kosher salt and freshly ground black pepper
4 sesame seed buns, split
1/4 cup ketchup

Steps:

  • Heat a gas or charcoal grill to high heat. Brush the grill grates with oil.
  • For the portobello mushrooms: Brush the inside of the mushroom caps with oil and season with salt and pepper. Place the mushrooms on the grill, cap-side down, and grill, covered, until golden brown and slightly charred, 4 to 5 minutes. Flip the mushrooms and cook until completely soft, another 4 to 5 minutes.
  • For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 1 1/2 inches thick. Use your thumb to make a divot in the center of each burger. Sprinkle both sides of each burger with salt and pepper.
  • Brush the patties with oil and grill, covered, until slightly charred and crusty, 4 to 5 minutes. Flip the burgers and cook until slightly charred and crusty on the other side, the burgers are completely cooked through and an instant-read thermometer registers 165 degrees F, 4 to 5 minutes.
  • While the burgers cook, toast the buns on the grill until lightly charred, 10 to 15 seconds. Set aside.
  • Invert the mushrooms caps so that the inside is facing up. Place 1 slice of cheese inside each cap. Cover the mushrooms with the grill lid, large domed lid or large metal bowl and count to 10 until the cheese is melted.
  • Place the portobello mushroom caps on the bottom buns. Top with the turkey burgers, ketchup, freshly ground black pepper and the top buns and serve immediately.

MUSHROOM & SWISS TURKEY BURGERS



Mushroom & Swiss Turkey Burgers image

"This recipe also works great on the grill. I use the leftover spinach in pesto, omelets or to make another batch of burgers." Meleyna Nomura - Scottsdale, Arizona

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 13

1-3/4 cups sliced baby portobello mushrooms
1 teaspoon olive oil
1 garlic clove, minced
1/4 teaspoon salt, divided
1/8 teaspoon pepper, divided
1/4 cup frozen chopped spinach, thawed and squeezed dry
2 tablespoons chopped sweet onion
1/2 pound lean ground turkey
1 slice reduced-fat Swiss cheese, cut in half
2 whole wheat hamburger buns, split and toasted
2 lettuce leaves
2 slices sweet onion
2 slices tomato

Steps:

  • In a small skillet, cook mushrooms in oil until tender. Add garlic; cook 1 minute longer. Stir in 1/8 teaspoon salt and a dash of pepper. Remove from the heat; set aside. , In a small bowl, combine the spinach, chopped onion and remaining salt and pepper. Crumble turkey over mixture and mix well. Shape into two patties., In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 4 minutes. Turn and cook 3 minutes longer. Top burgers with cheese; cover and cook 3-6 minutes longer or until a thermometer reads 165° and cheese is melted. Serve on buns with lettuce, onion, tomato and reserved mushroom mixture.

Nutrition Facts : Calories 371 calories, Fat 16g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 645mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 30g protein.

MUSHROOM TURKEY BURGER



Mushroom Turkey Burger image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h55m

Yield 4 burgers

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for brushing the grill grates
2 cups cremini mushrooms, finely chopped
1/4 cup finely chopped shallots
2 garlic cloves, chopped
1 1/4 pounds ground turkey (dark meat preferred)
1/2 cup Greek yogurt, plus extra for the buns
1/2 cup dry breadcrumbs
1 large egg, beaten
Kosher salt and freshly ground black pepper
4 brioche buns, split and toasted
4 slices ripe tomato
16 thin cucumber slices

Steps:

  • Add the oil to a medium skillet over medium-high heat. When the oil is hot, add the mushrooms and cook, without stirring, until the undersides are browned, 2 to 3 minutes. Stir and let brown on the other side, about 2 minutes, then reduce the heat to medium and add the shallots and garlic. Cook and stir until the shallots are softened, about 5 minutes. Remove from the heat, then cool the mixture.
  • Combine the turkey, yogurt, breadcrumbs, egg and cooled mushrooms in a large bowl. Season with salt and pepper. Mix together lightly with a wooden spoon just to combine; don't overmix. Form into four 1-inch-thick patties. Refrigerate for 2 to 3 hours and up to overnight.
  • Preheat a grill or grill pan to medium-high heat. Sprinkle the outsides of the patties with salt and pepper. Brush the grill grates with oil and grill the burgers until nicely marked, cooked through and the internal temperature reads 155 to 160 degrees F, about 6 minutes per side. Serve on the buns with additional yogurt, tomato and cucumber slices.

MUSHROOM SWISS TURKEY BURGERS



Mushroom Swiss Turkey Burgers image

I created this recipe the other night when I wanted a "gourmet" burger. We really liked them! It looks complicated, but it's not, I promise! I start cooking the mushrooms about 10-15 minutes before I start the burgers. I toasted the buns before serving, as well. This recipe is for two, but can easily be adjusted. Enjoy!

Provided by Beth Brady.

Categories     Poultry

Time 1h25m

Yield 2 burgers, 2 serving(s)

Number Of Ingredients 15

1/2 lb ground turkey
3 minced garlic cloves
1/4 cup onion, minced
2 teaspoons Worcestershire sauce
2 -3 teaspoons steak seasoning
2 slices swiss cheese
2 buns, sesame, kaiser, etc
4 tablespoons steak sauce
1 (8 ounce) package baby portebello mushrooms, sliced
0.5 (8 ounce) package button mushrooms, sliced
2 teaspoons Worcestershire sauce
4 minced garlic cloves
1/2 cup butter
1/4 cup extra virgin olive oil
salt and pepper

Steps:

  • Mix meat, garlic, Worcestershire sauce, and onion in a large bowl, just until ingredients are distributed evenly.
  • Form two patties. Sprinkle steak seasoning on both sides of patties.
  • Refrigerate for at least 1 hour (helps prevent patties from falling apart). This is when I wash and slice the mushrooms.
  • Melt butter and extra virgin olive oil together in large skillet over medium-high heat.
  • Add garlic, sauté for 1 minute, being careful not to burn it.
  • Add the mushrooms and sauté until tender, stirring often.
  • Reduce heat to low, add Worcestershire sauce, stir and then season with salt and pepper. Keep warm until ready to serve.
  • When burgers are ready to be cooked, heat a large skillet over moderately high heat.
  • Add burgers. Don't move them, they fall apart easily. Cook for 6-8 minutes.
  • Flip the burgers, very carefully. Cook for another 6-8 minutes, or until done.
  • Turn off heat; top with cheese.
  • When the cheese is melted, spread steak sauce on the buns, both sides. Put the burgers on the bottom bun and heap the mushrooms (lots and lots of mushrooms!) on top of the burger. Put the top bun on and enjoy!

Nutrition Facts : Calories 1110.9, Fat 92.7, SaturatedFat 41, Cholesterol 237.4, Sodium 816, Carbohydrate 36.2, Fiber 3.1, Sugar 8.1, Protein 38.1

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