Best 3 Mushroom Swiss Turkey Burgers Recipes

PORTOBELLO MUSHROOM AND SWISS TURKEY BURGERS

Steps:

• Heat a gas or charcoal grill to high heat. Brush the grill grates with oil.
• For the portobello mushrooms: Brush the inside of the mushroom caps with oil and season with salt and pepper. Place the mushrooms on the grill, cap-side down, and grill, covered, until golden brown and slightly charred, 4 to 5 minutes. Flip the mushrooms and cook until completely soft, another 4 to 5 minutes.
• For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 1 1/2 inches thick. Use your thumb to make a divot in the center of each burger. Sprinkle both sides of each burger with salt and pepper.
• Brush the patties with oil and grill, covered, until slightly charred and crusty, 4 to 5 minutes. Flip the burgers and cook until slightly charred and crusty on the other side, the burgers are completely cooked through and an instant-read thermometer registers 165 degrees F, 4 to 5 minutes.
• While the burgers cook, toast the buns on the grill until lightly charred, 10 to 15 seconds. Set aside.
• Invert the mushrooms caps so that the inside is facing up. Place 1 slice of cheese inside each cap. Cover the mushrooms with the grill lid, large domed lid or large metal bowl and count to 10 until the cheese is melted.
• Place the portobello mushroom caps on the bottom buns. Top with the turkey burgers, ketchup, freshly ground black pepper and the top buns and serve immediately.

MUSHROOM & SWISS TURKEY BURGERS

Steps:

• In a small skillet, cook mushrooms in oil until tender. Add garlic; cook 1 minute longer. Stir in 1/8 teaspoon salt and a dash of pepper. Remove from the heat; set aside. , In a small bowl, combine the spinach, chopped onion and remaining salt and pepper. Crumble turkey over mixture and mix well. Shape into two patties., In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 4 minutes. Turn and cook 3 minutes longer. Top burgers with cheese; cover and cook 3-6 minutes longer or until a thermometer reads 165° and cheese is melted. Serve on buns with lettuce, onion, tomato and reserved mushroom mixture.

ONION AND MUSHROOM SMOTHERED SUPER SWISS TURKEY BURGERS

Steps:

• Preheat large skillet over medium-high heat with the 2 tablespoons olive oil.
• Add onions ans season with salt and pepper.
• Cover pan with foil and set a lid or plate on top to smother onions, for 5 minutes.
• Add mushrooms to the onions and smother them for another 5 minutes, stirring occasionally.
• Uncover pan and let juices cook off a little. Sprinkle with the flour.
• Cook for 1 minute; add wine and chicken broth and cook sauce until nice and thick, about 2 minutes.
• Combine ground turkey, cheese, salt and pepper, poultry seasoning, and cayenne pepper in a medium bowl.
• Score the meat with the side of your hand to separate it into 4 equal amounts.
• Form the mixture into 4 large patties no more than 1" thick.
• Drizzle the patties liberally with olive oil.
• Preheat a large nonstick skillet over medium-high heat.
• Once the skillet is hot, add the patties and cook them for 5-6 minutes on each side, or until turkey is cooked through.
• Serve the burgers on the toasted English muffins, smothered with the onions and mushrooms.