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Barbecued Mushroom-Turkey Burgers Recipe

Barbecued Mushroom-Turkey Burgers Recipe

"Flavored with a little of wine, these moist patties taste like they came from an artsy restaurant," promises Hutchinson, Minnesota's Sharon Spethman. "They're a great way to work a few additional vegetables into a backyard barbecue."
TOTAL TIME: Prep: 25 min. + chilling Grill: 20 min. YIELD:4 servings

Ingredients

  • 3/4 cup chopped sweet onion
  • 2 teaspoons butter
  • 1 cup sliced fresh mushrooms
  • 1 medium carrot, grated
  • 1/4 cup dry red wine or chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound lean ground turkey
  • 1/2 cup barbecue sauce, divided
  • 4 hamburger buns, split
  • 4 Bibb lettuce leaves
  • 4 slices tomato

Directions

  • 1. In a large nonstick skillet, saute onion in butter for 3 minutes. Add mushrooms and carrot; cook and stir for 3 minutes. Add the wine, salt and pepper; simmer for 2-3 minutes or until liquid is evaporated.
  • 2. Transfer to a large bowl; cool slightly. Crumble turkey over mixture and mix well. Shape into four patties. Cover and refrigerate for at least 1 hour.
  • 3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill patties, uncovered, over medium heat or broil 4 in. from the heat for 8-10 minutes on each side or until a meat thermometer reads 165° and juices run clear, brushing occasionally with 1/4 cup barbecue sauce. Serve on buns with lettuce, tomato and remaining barbecue sauce. Yield: 4 servings.

Nutritional Facts

1 burger equals 371 calories, 14 g fat (4 g saturated fat), 95 mg cholesterol, 926 mg sodium, 32 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

Reviews for Barbecued Mushroom-Turkey Burgers

Sort By :
MY REVIEW
Reviewed Aug. 16, 2015

"I have made these several times now. The whole family loves them. The wine and vegetables give these burgers a sophisticated flavor. I usually mix this up and shape the patties the night before to cut down on dinner prep the day I cook them."

MY REVIEW
Reviewed Jan. 6, 2013

"These were really good."

MY REVIEW
Reviewed Aug. 7, 2010

"This is the second time I've made these burgers. They are fantastic. The 1st time I used chicken broth. The 2nd time I used a merlot wine."

MY REVIEW
Reviewed Jul. 28, 2009

"We make ours without the mushrooms and bbq sauce. We let them sit for more than an hour just to marinate them a little longer. They are yummy and my kids love them."

MY REVIEW
Reviewed Aug. 29, 2008

"We do not use a barbecue so i think i will follow this recipe & cook them in my George.

Vera"

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.