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Turkey-Mushroom Burgers with Scallion-Lemon Aioli
In this healthy turkey burger recipe, lean ground turkey
stands in for ground beef, and mushrooms are added to produce a thick and
uncommonly juicy, flavorful turkey burger. An easy, lightened aioli sauce
provides the perfect accent.
Makes: 6 servings Serving
Size: 1 burger & 4 tsp. mayonnaise
Active Time: 55 minutes Total
Time: 1 hour 10 minutes
INGREDIENTS for Burger
2 slices whole-wheat sandwich bread, crusts removed, torn
8 ounces white mushrooms
3 teaspoons extra-virgin olive oil, divided
1 medium onion, finely chopped
2 cloves garlic, minced
1 pound lean ground turkey breast (see Tips)
1 large egg, lightly beaten
3 tablespoons chopped fresh dill
1 1/2 tablespoons whole-grain mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
6 whole-wheat buns
6 lettuce leaves
6 tomato slices
1/4 cup nonfat sour cream
2 tablespoons low-fat mayonnaise Greek yogurt
1 1/2 tablespoons chopped scallions
1/2 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
Pinch of salt, or to taste
Freshly ground pepper to taste
To prepare burgers: Place bread in a food processor and
pulse into fine crumbs. Transfer to a large bowl. Pulse mushrooms in the food
processor until finely chopped.
Heat 2 teaspoons oil in a large nonstick skillet over
medium-high heat. Add onion, garlic and the mushrooms; cook, stirring
occasionally, until tender and liquid has evaporated, about 10 minutes. Add to
breadcrumbs and let cool completely, 15 to 20 minutes.
Meanwhile, prepare Aioli: Combine sour cream,
mayonnaise or Greek Yogurt, scallions, lemon zest, lemon juice, pinch of salt
and pepper in a small bowl; whisk until blended.
Preheat grill to medium-high.
Add ground turkey, egg, dill, mustard, 1/2 teaspoon salt and
1/4 teaspoon pepper to the mushroom mixture; mix well with a potato masher.
With dampened hands, form the mixture into 6 patties, 1/2 inch thick, using
about 1/8 cup for each.
Oil the grill rack (see Tips). Brush the patties with the
remaining 1 teaspoon oil. Grill until no longer pink in the center, about 5
minutes per side. (An instant-read thermometer inserted in the center should
register 165°F.) Meanwhile, split buns and toast on the grill for 30 to 60
seconds. Serve burgers on buns with the mayonnaise, lettuce and tomato.
Per serving : 321 calories; 12 g fat (3 g sat, 3 g mono); 77
mg cholesterol; 33 g carbohydrates; 1 g added sugars; 7 g total sugars; 23 g
protein; 5 g fiber; 656 mg sodium; 563 mg potassium.
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