Ingredients
1 lb. ground turkey (I don’t use the all-white-meat; too tough)
4 oz. chopped mushrooms, about half a box (more or less; I’ve added a great deal more and still had good results. Shitake, brown, and plain old button all work.)
1 egg, beaten
1/3 cup fresh breadcrumbs
1/4 cup chopped shallot (you can substitute garlic for part or all of the shallot – all garlic makes a VERY garlicky, vampire-killer of a burger)
1/4 cup dry white wine
salt & pepper
1 tbsp. olive oil, approximate
Preparation
Beat the egg, wine, and salt & pepper together until frothy; stir in shallot and breadcrumbs. Add mushrooms and turkey and squoosh around with your hands until well-mixed.
Form turkey mixture into six patties, aim for wide and thinnish to make sure they cook all the way through without burning the outside. Heat olive oil in a large pan and saute turkey patties – flip when underside is brown. Cheese is good melted onto the patties as well. Serve on burger buns (I use whole-grain). Dijon mustard is very nice with these.
