Although this burger doesn’t have to be made with portobello mushrooms, their meatiness adds a nice body to the ground turkey. Feel free to substitute shiitakes, cremini or even button mushrooms.
- 1Place the turkey, mushrooms, mint, chives and garlic in a large bowl and, using your hands, mix until the ingredients are evenly incorporated. Place the mixture on a work surface and divide into 4 balls of equal size. Form each into a patty about 3/4 to 1 inch thick, tossing it back and forth between your hands. Handle the patties as little as possible; do not work more than necessary.
- 2Prepare a grill to medium-high. When the coals are glowing red, after 15 to 20 minutes, cover with the grate. After 5 minutes, use a wire brush to thoroughly clean the grate. Brush the grate with oil. When the coals are covered with pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 seconds, the coals are ready.
- 3Sprinkle both sides of the burgers with the salt and pepper. Place the burgers on the grate and grill until well seared on both sides, about 5 minutes for medium rare or 6 minutes for medium. Transfer to buns or a serving platter and serve immediately.
- 4Alternatively, place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan. Cook until until well seared on both sides, 8 to 10 minutes for medium rare or 10 to 12 minutes for medium.
Beverage pairing: Ridge Three Valleys Zinfandel, Sonoma. Turkey can pair well with either red or white wines, but in this case the mushrooms and the burger part of the dish push it to the land of juicy reds. A light Zinfandel is a good bet, and Ridge makes one of the best. Bursting with red fruits, earthy flavors, and lots of peppery spice, the wine will make for a succulent refresher after a bite of burger.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.