Turkey Veggie Mushroom Burgers with Goat Cheese and Sautéed Shiitakes
 
 
Yield: 4 servings
Ingredients
  • 3 tablespoons olive oil, divided
  • 10 ounces whole cremini mushrooms, stems removed and finely chopped
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 8 ounces ground turkey
  • 1 cup Seeds of Change Quinoa and Brown Rice
  • 1 tablespoon Dijon mustard
  • 5 ounces sliced shiitakes
  • 4 burger buns, optional
  • Goat cheese, for topping
  • Balsamic glaze, for topping
  • Salt and pepper
Directions
  1. Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat. Add the chopped cremini mushrooms and season with salt and pepper. Sauté for 4 minutes. Add the shallot and garlic, continue to cook for 1-2 minutes. Remove from the heat, put in a medium mixing bowl and let cool.
  2. Place a piece of plastic wrap or wax paper on a dinner sized plate. Once the mushroom mixture has cooled slightly, add the ground turkey, quinoa and brown rice and dijon mustard. Use your hands to combine the mixture, but do not over-mix. Form the mixture into 4 patties and place each patty on the prepared dinner plate. Put the patties in the fridge to firm up for about 10-15 minutes.
  3. Heat your grill or grill pan, being sure to lightly grease the grill pan. Once hot, cook the patties for 7-8 minutes per side, or until they reach an internal temperature of 165 degrees F.
  4. While the burgers are cooking, sauté the shiitake mushrooms. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Season with salt and pepper and sauté the mushrooms for 6-8 minutes.
  5. When the burgers are done, place on the buns, if using, then top with the sautéed shiitakes, goat cheese and a drizzle of balsamic glaze.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/01/14/turkey-veggie-mushroom-burgers-with-goat-cheese-and-sauteed-shiitakes/