This is a ground turkey burger with finely chopped sautéed mushrooms mixed into the patty. The mushrooms add moisture and savory depth that lean turkey on its own can’t deliver, so the whole family gets a burger that actually satisfies. It cooks fast, uses affordable ingredients, and nobody at the table needs to know it’s the lighter option.
The technique that matters
Sautéing the mushrooms before mixing them into the turkey is the one step you cannot skip. Raw mushrooms hold a lot of water. If you fold them in uncooked, that water releases during cooking and you end up with a patty that steams from the inside and falls apart. Cook the mushrooms in a dry or lightly oiled pan over medium-high heat until they shrink, release their liquid, and that liquid fully evaporates — usually 6 to 8 minutes. Let them cool completely before mixing with the turkey. Cold mushrooms keep the fat in the turkey from warming up prematurely, which helps the patties hold together on the grill or pan. The second thing that matters: handle the mixture as little as possible once it’s combined. Overworking ground turkey makes it dense and rubbery. Mix until just combined, form the patties, and stop.
About the ingredients
- Ground turkey: Use 93% lean, not 99%. The small amount of extra fat in 93% lean makes a real difference in juiciness. The ultra-lean version dries out fast and the mushrooms can only do so much.
- Mushrooms: Cremini (baby bella) mushrooms give a stronger flavor than white button mushrooms. Either works, but cremini are worth it if you can find them at a similar price.
- Whole-grain mustard: A good swap for anyone who wants a condiment with some texture and bite without adding much. Plain yellow mustard works too — skip the fancy stuff if the jar is already in the fridge.
Storage and reheating
Cooked patties keep in the fridge for up to 4 days in an airtight container. For freezing, place cooled cooked patties on a baking sheet, freeze until solid (about 2 hours), then transfer to a zip bag — they’ll keep for up to 3 months. Reheat from frozen in a covered skillet over medium-low heat with a splash of water, about 4 to 5 minutes per side, until the center reaches 165°F (74°C). From the fridge, a quick 2 to 3 minutes per side in a pan works fine. The microwave is fast but tends to toughen the texture — the skillet is worth the extra two minutes when you’re feeding a group.
If something goes sideways
- Patties are falling apart in the pan: The mushrooms were probably still warm or wet when mixed in, or the mixture was overworked. Press the patties firmly when forming them and refrigerate for 20 minutes before cooking — cold patties hold together much better.
- Burger is dry in the middle: Ground turkey goes from done to dry quickly. Pull the patties off the heat the moment an instant-read thermometer reads 165°F (74°C). Carryover heat will finish the job. Cooking past that point is the main culprit.
- No flavor coming through: Lean turkey needs confident seasoning. If the patty tastes flat, the fix for next time is more salt in the mix — and make sure the mushrooms were cooked long enough to concentrate their flavor rather than just softened.
- Patties puffed up and uneven: Make a small indent in the center of each patty with your thumb before cooking. Turkey patties dome up as they cook; the indent corrects for that and gives you a flat burger that sits properly on a bun.
- Mixture too wet to shape: This usually means the mushrooms weren’t cooked down enough. If you’re already at the mixing stage, add a tablespoon of breadcrumbs at a time until the mixture holds its shape, then refrigerate for 15 minutes before forming patties.
Healthy, Guilt-Free Turkey Mushroom Burger
Ingredients
- 1 pound Baby Bella mushrooms - or Portobello mushrooms
Instructions
- Using a food processor, pulse the mushrooms until they are well chopped (you don’t want large chunks) and put them aside in a large bowl.
- Heat the olive oil in a large wok (a good size pot or dutch oven works well, too) over medium heat. Add the onions, season with salt and pepper, and saute for about 5-8 minutes. When you see them beginning to brown, add the diced garlic and saute for an additional minute.
- Add the mushrooms and mix thoroughly. You want to give this a good stir every few minutes until the mushrooms have released their liquid, and you can drag a wooden spoon down the center, and the space no longer fills with water, about 20 minutes. If you don’t let the water evaporate out of the mushrooms, your burgers will be too moist and won’t hold together – not good for anyone involved.
- Once the mushroom liquid evaporates, mix in the herbs being sure to mix thoroughly. Take the wok off the heat, and on a rimmed baking sheet, spread the mushroom mixture out and let cool for 15–20 minutes.
- In a large bowl, with bare hands, combine the mushroom mixture and ground turkey. You should no longer see large pink spots of turkey once it is mixed.NOTE: For those of you who enjoy some heat, mix in 4-5 chopped chipotle chiles in adobo sauce and just under 1 tablespoon of the adobo.
- Using a kitchen scale, I weigh out the burgers to be about 6 ounces each. Any more, and they are just too large and any less, in my opinion, they are sliders. (Since we tend not to eat 10 burgers of any size at one sitting, at this point, I put the remaining 8 in a freezer-safe container. They easily defrost in the microwave set on half power, about two minutes on each side.)
- Now you have a choice. You can cook them on a grill (oh fun) or in a non-stick skillet.
ON THE GRILL
- Grill burgers over medium-low for 7-9 minutes, or until dark spotty brown on the bottom side appears. Turn burgers over and continue to cook for 7-9 minutes until the center is completely cooked and the bottom side is dark spotty brown. You can also use an instant-read thermometer. If the internal temperature reads 160°F, you can already remove the burgers from the grill. Serve immediately.
ON THE STOVE
- Pre-heat a 12-inch, non-stick skillet over high heat for approximately 4 minutes. Once it is heated through, add four burgers and lower the heat to medium-low. Let these cook for 5 minutes until browned nicely with a good crust. Flip them over and cook for an additional 4-5 minutes. The center of the burgers should be opaque, and an instant-read thermometer should read 160°F when placed in the center of the burger.NOTE: I don’t use butter or olive oil to cook these on a non-stick skillet. If you prefer to go the oil or butter route. Heat one tablespoon in the skillet before adding the burgers.
- Top with some Thai Chili Pickles, some Melted Onions and of course, jalapeños, and you are set for an awesome and juicy burger that won’t cause your heart to flutter, but it will make your mouth water!
Nutrition
Common questions
Can I make the patties ahead of time and cook them later?
Yes — form the patties, place them on a plate separated by parchment, cover tightly, and refrigerate for up to 24 hours before cooking. Chilling actually helps them hold together better on the heat, so this is a useful step when you’re prepping for a family dinner.
Can I cook these on a grill instead of a stovetop?
You can, but turkey patties stick more than beef. Oil the grill grates well and make sure they’re fully preheated before the patties go on. Don’t try to flip them early — wait until the patty releases cleanly on its own, usually 4 to 5 minutes, and always verify the center hits 165°F (74°C) before serving.
What can I serve these with to make it a full meal without a lot of extra cooking?
A simple green salad or sliced raw vegetables alongside the burgers is the fastest route. If you want something more filling for bigger appetites, oven-baked sweet potato wedges go in while you prep the patties and come out around the same time — one sheet pan, no extra attention needed.
If you liked this one
- Golden Turkey Empanadas
- Hearty Beef Mushroom Stroganoff
- Wild Venison Mushroom Pies
- Chicken Macadamia Sausage Rolls
