I used to think of turkey burgers as sad burgers but these totally changed my mind!! Super flavorful and juicy with great texture these are just damn good burgers.
6 medium buns or 4 large buns
4-6 slices of cheese - either swiss, white cheddar or havarti
1 1/2 vidalia or yellow onion
1 1/2 cups shiitake mushroom
dijon mustard (at least 2 tablespoons)
1lb ground turkey (I like using 94% lean for this)
1 egg yolk (read tips @ the end for your leftover egg white)
1 teaspoon onion powder
1 teaspoon garlic powder
generous pinch of salt
fresh black pepper, to taste (or white pepper is great here!)
2 1/2 tablespoons butter
1/2 cup white wine
Dice 1/2 of an onion and sauté it with 1/2 tablespoon of butter over medium heat until its translucent and lightly charred. Remove from the pan
Cut the remaining vidalia onion (should be one whole onion) in half and then place the cut side down and slice into 1/4 inch thick slices. Cut any large shiitake pieces in half.
Melt 1 tablespoon of butter in your pot/pan. Add in the slice onion + mushroom + a pinch of salt/ pepper and stir to coat. Add in 1/4 cup of white wine. Once the wine has cooked down, add in another tablespoon of butter and another splash of white wine. Stir every few minutes but mostly you just want to let this sit and cook down while you make the burgers.
In a mixing bowl, combine ground turkey, 2 tablespoons dijon mustard, egg yolk, garlic + onion powder, salt + pepper, and sautéed onion. Use a fork to combine without pressing down hardly on the meat - you don't want it to be to dense. Form patties by scooping about 1/3 cup of turkey and forming it with your hands. You don't want them to be more than an inch thick or they may not cook through.
Either preheat a grill on high, or heat a grill pan / cast iron skillet over medium heat on your stove for 5 minutes. Add your turkey patties to the grill / skillet and let them sit undisturbed for 5 minutes. Flip (they will self release from the grill / skillet when ready) and let it cook for 5 minutes on the other side. Add a slice of cheese after flipping and let it melt.
Toast your buns!! either on the grill or on your pan or in a toaster oven.
Assemble your burgers by adding a few spinach leaves, then a generous spoon of the mushroom/ onion mix, then your burger w/ cheese. Add a smear of dijon mustard to the top bun and boom you're done!!
These are great with sweet potato wedges & your typical grilling sides.
Also you will have an unused egg white - if you save it you can use it for small batch meringue cookies!! I have a recipe for those.