ONION AND MUSHROOM SMOTHERED SUPER SWISS TURKEY BURGERS
A Rachael Ray recipe I tried last night. Really good! Onion and mushroom sauce was to die for. Would be great with steaks too.
Provided by KathyP53
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat large skillet over medium-high heat with the 2 tablespoons olive oil.
- Add onions ans season with salt and pepper.
- Cover pan with foil and set a lid or plate on top to smother onions, for 5 minutes.
- Add mushrooms to the onions and smother them for another 5 minutes, stirring occasionally.
- Uncover pan and let juices cook off a little. Sprinkle with the flour.
- Cook for 1 minute; add wine and chicken broth and cook sauce until nice and thick, about 2 minutes.
- Combine ground turkey, cheese, salt and pepper, poultry seasoning, and cayenne pepper in a medium bowl.
- Score the meat with the side of your hand to separate it into 4 equal amounts.
- Form the mixture into 4 large patties no more than 1" thick.
- Drizzle the patties liberally with olive oil.
- Preheat a large nonstick skillet over medium-high heat.
- Once the skillet is hot, add the patties and cook them for 5-6 minutes on each side, or until turkey is cooked through.
- Serve the burgers on the toasted English muffins, smothered with the onions and mushrooms.
Nutrition Facts : Calories 424.5, Fat 19, SaturatedFat 8.2, Cholesterol 124, Sodium 211.5, Carbohydrate 11.2, Fiber 1.2, Sugar 3.9, Protein 48.5
MUSHROOM SWISS TURKEY BURGERS
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
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
PORTOBELLO MUSHROOM AND SWISS TURKEY BURGERS
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.
SWISS TURKEY BURGERS IN TOMATO GRAVY
Make and share this Swiss Turkey Burgers in Tomato Gravy recipe from Food.com.
Provided by StL Abby
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Toss together potatoes, oil, and 1 teaspoons salt in a bowl. Spread potatoes in a single layer in a jelly-roll pan, and bake 35 to 40 minutes or until golden and tender.
- Meanwhile, stir together turkey, egg, dijon, breadcrumbs, pepper, and seasoning salt in a large bowl. Shape into 6 (3 1/2-inch) patties.
- Cook patties in a large skillet over medium-high heat 4 to 5 minutes on each side or until browned. Remove patties, reserving drippings. Sauté onion in hot drippings 2 minutes. Add tomatoes, bouillon, and 1/2 cup water. Cook, stirring occasionally, 3 to 4 minutes or until bubbly.
- Return patties to skillet; spoon tomato mixture over patties. Cover and cook 15 minutes; uncover and cook 5 minutes. Place 1 cheese slice on each patty. Cover and cook 3 minutes. Sprinkle with basil, if desired. Serve with potatoes.
Nutrition Facts : Calories 553.9, Fat 22.6, SaturatedFat 8.3, Cholesterol 135.2, Sodium 791.5, Carbohydrate 52, Fiber 5.5, Sugar 5.3, Protein 37.3
More about "swiss turkey burger recipes"
MUSHROOM-SWISS TURKEY BURGERS - EATINGWELL
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- Preheat grill to medium-high (400-450 degrees F). Combine oil, garlic and 1/4 teaspoon each pepper and salt in a small bowl. Brush portobello caps with the oil mixture; set aside to marinate at room temperature for 10 minutes.
- Meanwhile, combine ground turkey, Worcestershire, mustard and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Gently mix to incorporate. (Do not overmix.) Shape into four 3/4-inch-thick patties and set aside.
- Oil the grill rack (see Tips). Place the mushrooms, cap-side down, on the oiled grill rack. Grill, covered, until just tender, about 4 minutes per side. Transfer the mushrooms to a plate; cover to keep warm. Oil the rack again; place the turkey patties on the oiled rack. Grill, covered, until the patties are lightly charred and an instant-read thermometer inserted in the center registers 165 degrees F, 4 to 5 minutes per side. Place 1 cheese slice on each patty during the last minute of cooking. Transfer the patties to a plate and let rest for 5 minutes. (If your grill is large enough, grill the portobello caps and the patties at the same time.)
- Place each patty on the stem side of a portobello cap; top evenly with tomato slices and arugula. Cover with the remaining portobello caps, stem-side down, and serve immediately.
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- Heat grill to medium-high heat. Place patties on prepared aluminum foil. Grill patties until done (approx. 6-8 minutes per side).
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