Turkey burgers with secret sauce

turkey burgers

Wolfgang’s secret sauce:
1/4 cup low fat mayonnaise
2 tablespoons ketchup
1 tablespoon bbq sauce
1 tablespoon finely chopped red onion
1/2 tablespoon chopped cornichon or sweet pickles
1 teaspoon chopped fresh parsley
2 teaspoons lemon juice

Turkey mushroom burgers and onions:
3 slices multigrain bread
6 tablespoons nonfat milk
3/4 pound white mushrooms
1 1/2 tablespoons extra virgin olive oil
3 tablespoons chopped shallot
2 teaspoons chopped garlic
salt
pepper
2 tablespoons dijon mustard
1 teaspoon chopped fresh thyme
1 1/4 pound extra lean ground turkey
2 teaspoon fresh chopped parsley
non-stick cooking spray
1 large red or yellow onion cut into 1/2 inch slices

To assemble:
4 whole wheat or multigrain hamburger buns
1 beefsteak tomato, cut into 1/4 inch thick slices
4 butter lettuce leaves, rinsed and patted dry.

Prepare wolfgang’s secret sauce:
In a small bowl whisk all ingredients. Cover and refrigerate until ready to use.

Prepare Turkey-Mushroom burgers:
Trim crusts off bread. Crumble bread pieces into small bowl. Pour milk over bread and set aside to soak.
Use food processor or with knife chop mushrooms.
In large non-stick skillet, heat the olive oil over med-high heat. Add chopped mushrooms, shallot, and garlic. Season with pinch of salt/pepper. Saute, stirring frequently until mushrooms are tender, appx 7 minutes.
Sir in mustard and thyme. Transfer to a rimmed baking sheer and spread mushrooms evenly. Let cool.
When mushrooms are cool, transfer to a large bowl and add turkey, parsley, and soaked bread crumb. With clean hands, mix ingredients together thoroughly. Form four individual patties about 3/4 inch thick. Season on both sides w/salt and pepper.
Grill or cook on stovetop griddle or grill pan until they are nicely browned and still look juicy. About 4-5 minutes per side.
At same time, lightly spray onion slices on both sides w/nonstick cooking spray. Season to taste with salt/pepper. Cook them alongside burgers until nicely browned. appx 2-3 mins per side.
When burgers are done, transfer to heatproof platter and cover loosely w/aluminum foil.
Assemble the dish:
Lightly toast the cut sides of the buns on the grill or in the pan.
Spread some of the sauce on the bun. Garnish with onions, tomato, and lettuce. Serve immediately.
Recipe credit: Wolfgang Puck Makes it Healthy

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