These easy healthy turkey burgers have become one of our favorite things to make. Since it’s just the two us, we make a whole batch and save two burgers for later in the week. Lean ground turkey can be a bit bland. To combat this, we call on mushrooms! By stirring cooked chopped mushrooms into the burger mixture, we add lots of umami and flavor. The magic of the mushrooms doesn’t stop there. They also help keep the turkey burgers juicy and moist. If you are not a mushroom fan, don’t worry you don’t really taste them. Instead they make the burger taste more meaty.
1 1/2 tablespoons olive oil
6 ounces mushrooms, trimmed and very finely chopped
2 garlic cloves, finely minced
1 tablespoon fish sauce or Worcestershire sauce
1 1/2 tablespoons ketchup, see our homemade ketchup recipe
1 pound lean ground turkey, 93% lean preferred
Salt and fresh ground black pepper
Heat 1 tablespoon of the olive oil in a wide skillet over medium-low heat. Stir in the mushrooms, a 1/4-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes. Stir in the garlic and cook about 1 minute or until fragrant.
Remove the skillet from the heat then stir in the fish sauce (or Worcestershire sauce) and the ketchup. Set aside until warm, not hot.
Gently mix the mushroom and garlic mixture into the turkey. The mixture might be a bit sticky. To test the seasoning, heat a pan over medium heat and add a tablespoon of the burger mixture. Cook 1 to 2 minutes, flipping once, until thoroughly cooked through. Taste the mini patty. If it seems under seasoned, you can sprinkle a little salt on the turkey burger patties just before cooking them.
Form the turkey mixture into four patties (or more for smaller burgers). Work quickly and with a light touch. If you feel they need it, season lightly on both sides.
Heat 1/2 tablespoon of olive oil in a wide non-stick skillet over medium heat. Add the burgers then cook 4 to 5 minutes on each side or until an internal thermometer reads 165 degrees F when inserted into the middle of a patty. Transfer to a plate and let rest, lightly covered with foil, for 5 minutes. Serve.