Best 11 Turkey Burgers With Mushroom Gravy Recipes

TURKEY AND WILD MUSHROOM MEATLOAF PATTIES WITH PAN GRAVY

Steps:

• Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
• Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.

MUSHROOM TURKEY BURGER

Steps:

• Add the oil to a medium skillet over medium-high heat. When the oil is hot, add the mushrooms and cook, without stirring, until the undersides are browned, 2 to 3 minutes. Stir and let brown on the other side, about 2 minutes, then reduce the heat to medium and add the shallots and garlic. Cook and stir until the shallots are softened, about 5 minutes. Remove from the heat, then cool the mixture.
• Combine the turkey, yogurt, breadcrumbs, egg and cooled mushrooms in a large bowl. Season with salt and pepper. Mix together lightly with a wooden spoon just to combine; don't overmix. Form into four 1-inch-thick patties. Refrigerate for 2 to 3 hours and up to overnight.
• Preheat a grill or grill pan to medium-high heat. Sprinkle the outsides of the patties with salt and pepper. Brush the grill grates with oil and grill the burgers until nicely marked, cooked through and the internal temperature reads 155 to 160 degrees F, about 6 minutes per side. Serve on the buns with additional yogurt, tomato and cucumber slices.

WILD MUSHROOM TURKEY GRAVY

Steps:

• Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes.
• Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes
• Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm until serving.

TURKEY BURGERS WITH MUSHROOM GRAVY

Steps:

• In a bowl stir together turkey, Worcestershire sauce, and mustard and form into two 3/4-inch-thick burgers. Season burgers with salt and pepper.
• In a large heavy skillet heat 2 teaspoons oil over moderately high heat until hot but not smoking and sauté burgers until cooked through, about 6 minutes on each side. Transfer burgers to a plate.
• To skillet add onion and remaining teaspoon oil and cook over moderate heat, stirring, 3 minutes. Add mushrooms and sage and cook, stirring, until liquid mushrooms give off is evaporated. In a small bowl whisk together broth and flour until flour is dissolved and stir into mushrooms. Simmer gravy, stirring, 5 minutes and spoon over burgers.
• Serve burgers with cranberry sauce.

TURKEY MUSHROOM GRAVY

Steps:

• Melt butter in a large stock pot over medium-low heat, and cook the mushrooms until they are browned and the butter is clear, 1 to 1 1/2 hours. Remove the mushrooms, coarsely chop them, and set aside. There should be about 1 cup of butter left in the stock pot; whisk the flour into the butter, and gently cook over low heat until the flour mixture turns mahogany brown in color, about 20 minutes. Whisk in the chicken broth; bring the mixture to a simmer to thicken the stock.
• Pour the turkey drippings into a saucepan, then cook and stir the onions and celery in the drippings over medium-low heat until the onions begin to turn brown, about 20 minutes. Stir the drippings and vegetables into the thickened stock. Bring the gravy to a gentle boil, reduce heat, and simmer for about 20 minutes to blend the flavors. Stir in the chopped mushrooms, then season to taste with salt, black pepper, and cayenne pepper.

MUSHROOM AND TURKEY BURGERS

Steps:

• To make the baharat, grind the peppercorns, allspice berries, and cumin seeds to a powder in an electric spice mill. Stir in the cinnamon and nutmeg. Store in a spice jar, away from light and heat.
• In a large bowl, mix together the turkey, mushroom base, onion, garlic, chopped herbs, salt, baharat, cayenne and egg. Form 6 to 8 patties and place them on a plate or a lightly oiled sheet pan. Refrigerate for 30 minutes.
• Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom (about 1 tablespoon). When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 7 to 8 minutes. Remove from the oven, let sit for a couple of minutes, and serve.

VEAL OR TURKEY BURGERS W/ONION GRAVY (LOW FAT!)

Steps:

• Season the meat with salt and pepper to taste. Weigh out 4 oz/125 gm of meat and shape into a pattie. Do this with the remaining meat. Place patties on a platter, cover with plastic wrap/cling film and set aside.
• Pour water into a large fry pan/skillet over medium high heat. Add stock cubes (use beef cubes for veal, chicken cubes for turkey), onions and mushrooms. Bring to a boil and then lower heat to simmer. Cook until onions are just about cooked. You may need to add more water as the veggies cook as you want to have about 2 cups worth of gravy at the end.
• Gently place the burgers in the pan with the veggies and poach for about 5-7 minutes on each side, pressing down with a spatula to flatten a bit. Cook until juices run clear. Remove the cooked burgers to a plate and keep warm. Return sauce to a boil and add more water if necessary.
• Put cold water into a small cup or bowl and stir in cornstarch with a fork or whisk. Slowly pour into the sauce in the pan and thicken.
• Place rice or noodles on plate, place two burgers on top, and pour gravy over burgers.

ACTUALLY DELICIOUS TURKEY BURGERS

Steps:

• In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
• Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).

TURKEY SALISBURY STEAK

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk 1 cup water, onion soup mix, Worcestershire sauce, garlic, and black pepper together in a bowl. Strain mixture, reserving solids and broth. Pour 1/2 cup broth and the solids into a large bowl; mix turkey, bread crumbs, and egg into broth-solids mixture until thoroughly combined. Scoop 8 portions using 1/2 cup measure and form each into an oval patty; arrange on a baking sheet.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Whisk remaining broth, mushroom soup, 1 can water, and gravy mix together in a saucepan until smooth; bring to a boil, stirring constantly. Remove from heat.
• Flip patties and pour gravy over each. Continue to cook until gravy has slightly thickened, about 10 more minutes.

MUSHROOM TURKEY PATTIES

Steps:

• In a bowl, mix the turkey, mushrooms, beef stew seasoning mix, and eggs. Form the mixture into patties.
• Heat the oil in a skillet over medium heat. Place the patties in the skillet, and cook 10 to 12 minutes on each side, to an internal temperature of 165 degrees F (75 degrees C).

HAMBURGERS WITH MUSHROOM GRAVY

Steps:

• Combine ground beef, egg, panko bread crumbs, onion, and 1/4 cup cream of mushroom soup in a large bowl. Divide beef mixture evenly into 6 portions; shape each portion into a 1/2-inch thick patty.
• Heat a large non-stick skillet over medium-heat. Cook the burgers until browned, 3 to 4 minutes on each side. Whisk together the remaining cream of mushroom soup and beef broth in a bowl until smooth. Pour mixture over patties, then reduce heat to low. Simmer until the patties are no longer pink in the center, about 20 minutes.