Last year, Joey took me to one of our favorite restaurants for my birthday. I had a seared pork loin that was stuffed with cheese and prosciutto and coated in a porcini mushroom crust. It was insanely delicious, and I vowed to recreate it then and there. And here we are, almost one year later.... Somehow a mushroom-crusted pork loin morphed into the idea of a mushroom-crusted turkey burger.
It was definitely a great adaptation. To coat the burgers, I ground up some dried porcini mushrooms in the food processor (I used my mini-prep for the job), and then coated the burgers with the powder. I kept the burger itself pretty simple - a few simple herbs and spices and a little bit of the porcini powder. Seared in a skillet and topped with Havarti and a little arugula, these burgers now top the list as on of our favorite meals. I love making fun burgers, and Joey said these are probably his favorite that I've made yet. The mushroom crust gets a little crispy in the skillet, and the earthy mushrooms go really well with the turkey burgers and creamy Havarti. The arugula gives the whole thing a bit of freshness and bite. Ready in under 30 minutes, full of mushroom flavor, and relatively healthy - what more could you want?
Mushroom-Crusted Turkey Burgers
a Pink Parsley Original
makes 4 burgers
- 1 oz dried mushrooms
- 1/4 tsp kosher salt
- 1/8 tsp ground black pepper
- 1 1/4 lbs ground turkey
- 1 scallion, minced
- 2 Tbs minced fresh parsley
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 Tbs oil
- 4 slices Havarti cheese
- 4 burger buns, split
- arugula, for serving
In a large bowl, combine the turkey, reserved mushroom powder, scallion, parsley, mustard, and worcestershire sauce. Season with salt and pepper to taste. Form into 4 equal-sized patties.
Preheat a large skillet over medium heat, and add the oil.
Working one burger at a time, coat the outside with the mushroom powder, pressing lightly to adhere.
Cook the burgers 4-5 minuts per side, or until the meat is cooked through. Add the cheese for the last minute or two, and continue cooking until it has melted.
Toast the buns and serve the burgers topped with arugula.