Mushrooms and ketchup bring an umami kick to these turkey burgers. To make quick work of finely dicing the mushrooms, use a food processor if you have one. A few short pulses does the trick. The mushrooms should be finely chopped, not turned into a paste.
1 pound 85% to 93% lean ground turkey
4-6 small cremini mushrooms (may be labeled “baby bella” or “baby portobello”), about 4 ounces, finely diced
½ small onion, finely diced
2 tablespoons finely chopped fresh parsley
2 tablespoons ketchup
1 clove garlic, minced or put through a garlic press
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon olive oil
Gluten-free hamburger buns, for serving, optional
Lettuce, tomatoes and various condiments for serving, optional
In a large bowl, combine the ground turkey, mushrooms, onion, parsley, ketchup, garlic, salt and pepper. Using clean hands, mix together thoroughly.
Heat the oil in a large skillet on medium heat. Form six patties with the turkey mixture. Cook three burgers for about 5 to 6 minutes on each side. The internal temperature of the burgers should reach 165° F. If the patties get too brown before the correct temperature is reached, reduce the heat. Place cooked burgers on a clean plate while cooking remaining patties.
Serve on gluten-free hamburger buns and top with lettuce and tomatoes, if desired.
Nutrition Analysis: 130 cal, 8 g fat, 35 mg chol, 420 mg sodium, 3 g carbs, 0 g fiber, 2 g sugar, 16 g protein.
Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.