Yield: 12 5-oz burgers
3 lb Ground turkey
20 oz Roasted mushroom base (recipe below)
½ tsp Aleppo pepper
½ tsp Black pepper
1 stp Kosher salt
Olive oil, for cooking
Roasted Mushroom Base
½ cup Extra virgin olive oil
2 lbs Crimini mushrooms, diced ¼”
½ tsp Kosher salt ½ tsp
¼ tsp Black pepper, freshly ground
For the Roasted Mushroom Base: Preheat the oven to 400°F. In a large bowl, combine the olive oil, diced mushrooms, salt, and pepper; toss to combine. Pour out onto two sheet pans lined with parchment paper; distribute the mushrooms in an even layer to ensure even roasting. Place in the preheated oven and roast for 15 minutes, stirring every 5 minutes to ensure evening browning.
Remove and cool. Process briefly in a food processor until chopped finely but with some small pieces left. Use this base for the mushroom turkey burger.
For the burgers: In a large mixing bowl, combine the ground turkey, roasted mushroom mixture, peppers, and, salt; mix to combine. Form into 12 equal burgers, about 5 ounces each. Set aside chilled.
To finish the burger: Sauté or grill the burgers until the internal temperature reaches 160°F. Remove from the heat and rest for 2 minutes.
Tip: For a new flavor combination, top these burgers with Chipotle Aioli and Cilantro Yogurt sauces and serve on a pita or flat bread.
Calories: 280; Total Fat: 22g; Saturated Fat: 5g; Cholesterol: 88mg; Sodium: 270mg; Protein: 20g; Total Carbohydrate: 2g; Dietary Fiber: 0g