Turkey Mushroom Burger (Wolfgang Puck) |
|
 |
Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Ingredients:
2 tablespoons olive oil |
4 ounces butter |
3 cloves garlic, minced |
1 teaspoon chopped onion |
1 pound button mushrooms, chopped fine in a food processor |
1 pound portobello mushrooms, cut into 1/4-inch pieces |
1/4 cup chopped thyme |
1/4 cup chopped oregano |
1 bay leaf |
salt |
pepper |
2 pounds ground turkey |
8 hamburger buns |
romaine lettuce leaves |
thinly sliced red onion |
chunky tomato salsa compote, recipe follows |
1 cup chopped tomatoes |
1/4 cup minced red onion |
1/4 cup minced cilantro |
1/4 cup minced green onions |
2 tablespoons minced jalapeno |
1 tablespoon honey |
2 tablespoons vegetable oil |
1/2 teaspoon salt |
3 tablespoons lime juice |
Directions:
1. For the Mushroom Puree:
2. To a hot saute pan over medium high heat, add the olive oil and butter and melt. Add garlic, onion, and bay leaf, and sweat for 1 minute. Add the mushrooms, season with salt and pepper, and cook until liquid is released and mushrooms are almost dry. Stir in the thyme and oregano. Remove from the heat and allow to cool. Remove the bay leaf.
3. Place the turkey in a large mixer and add the cooled mushroom mixture, mix well and season with salt and pepper. Form the mixture into 8-ounce patties. Pan fry or grill the burgers until cooked through. Serve on a bun with romaine lettuce, sliced red onions and Chunky Tomato Salsa Compote.
4. Chunky Tomato Salsa Compote:
5. In a small saucepan, combine all of the ingredients and bring to a boil. Lower to a simmer and cook until most of the liquid has reduced.
|
|