Turkey Stuffing Burger
Because sometimes you can’t wait until Thanksgiving to have turkey and stuffing.
Turkey Stuffing Burger
Yields: 4 burgers
1 medium yellow onion, chopped roughly (2 cups)
5-ounces button mushrooms, quartered
3 tablespoons extra-virgin olive oil
½ cup fresh corn (kernels)
3 cloves garlic, peeled and chopped roughly
2 teaspoons finely chopped fresh sage
1 tablespoon finely chopped fresh flat-leaf Italian parsley
2 teaspoons finely chopped fresh rosemary
¼ cup panko bread crumbs
¼ teaspoon red pepper (chile) flakes
1 ¼ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ pound ground white turkey meat
Combine onion and mushrooms in a food processor and pulse 13 to 15 times until the mixture just begins to clump together.
In a large sauté pan over medium-high heat, add the olive oil and heat until shimmering, approximately 1 minute.
Add the onion mushroom mixture and cook, stirring occasionally, until most of the liquid is gone and the mixture is just beginning to caramelize, approximately 5 minutes.
Add the corn, garlic, and fresh herbs. Stir and continue cooking for another 3 minutes.
Add the panko, chile flakes, salt and pepper. Stir to combine and remove from heat.
Add contents of the sauté pan to a food processor and pulse 15 to 20 times until the mixture just begins to clump together. It will look like wet stuffing.
In a large bowl fold together the “stuffing” ingredients with the turkey.
Form 4 equal sized patties and place on a parchment-lined tray or plate in the refrigerator for at least 30 minutes.
Place an oven rack to the middle position and preheat the oven to 300 degrees Fahrenheit.
Remove from refrigerator, transfer to a parchment lined sheet tray and bake, flipping the burgers once halfway through cooking, until the internal temperature of the burger reaches 160 degrees Fahrenheit (use a digital thermometer) approximately 25 minutes.
Place a large non stick saute pan over medium high heat and add 2 tablespoons extra-virgin olive oil. Let sit over medium-high heat for 1 minute, until the oil shimmers. Add the burgers and flip after 30 seconds, just enough to sear the bottom side. Sear the opposite side for 30 seconds and remove from heat.
4 toasted hamburger buns
¼ cup whole grain Dijon mustard, plus more to taste
¼ cup mayonnaise, plus more to taste
4 slices of tomato
handful of mixed greens
12 slices avocado
Spread mustard on bottom side of buns. Top each bun with turkey burger, tomato, 3 slices of avocado and some lettuce. Spread mayonnaise on top of buns. Put together and dig in.