Barbecued Mushroom-Turkey Burgers
"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."
Reviews
My husband said these are the best turkey burgers he's ever had. We didn't use extra barbeque sauce because basting them once on each side gave them enough flavor. I cooked them under the broiler, but I bet they're even better on the grill!
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.
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These were really good.
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.
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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.
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We do not use a barbecue so i think i will follow this recipe & cook them in my George.Vera
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