Tired of eating beef burgers all the time? Mix it up with this recipe. Since lean ground turkey tends to get a little dry when cooked, the mushrooms in this recipe will add moisture to the burger. I served these burgers with the jalapeño popper stuffed zucchini boats.
20 oz lean ground turkey
1/2 cup finely chopped mushrooms
1/2 cup chopped fresh cilantro
3-4 TBS salsa (I used hot salsa)
1 TBS chopped canned jalapeños
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
3/4 cup dry bread crumbs
Combine all ingredients together in a large mixing bowl. Mix gently until just combined. Form mixture into 6 patties, about 1/2 inch thick. Cover and refrigerate until
ready to grill. (To save yourself some time, these burgers can be made and formed into patties one day ahead. Just cover with plastic wrap and refrigerate until you are ready to grill.)
Preheat grill to high. Brush grill rack lightly with
oil. Grill burgers for about 5 minutes per side, or until cooked through and no
longer pink in the center.
Serve burgers on lightly toasted buns with
sliced tomatoes and lettuce or any of your favorite burger toppings. I topped mine with salsa. Sliced avocado would be good too!
Makes 6 servings