Community Recipe
from [psfreeman]

Barbecued Mushroom-Turkey Burgers

Flavored with a little wine, these moist patties taste like they came from an artsy restaurant. They're a great way to work in a few additional vegetables. From Sharon Spethman: Hutchinson, Minnesota. Recipe published in Light & Tasty August/September 2005.

  • Yield: 4 servings
  • Prep time: 25 Minutes
  • Cook time: 20 Minutes
  • Chill: 1 Hour


  • 3/4 cup(s) chopped sweet onion
  • 2 teaspoon(s) butter
  • 1 cup(s) sliced fresh mushrooms
  • 1 medium carrot, grated
  • 1/4 cup(s) dry red wine or chicken broth
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 1 pound(s) lean ground turkey
  • 1/2 cup(s) barbecue sauce, divided
  • 4 hamburger buns, split
  • 4 Bibb lettuce leaves
  • 4 slice(s) tomato


• In a large nonstick skillet, saute onion in butter for 3 minutes. Add mushrooms and carrot; cook and stir for 3 minutes. Add the wine, salt and pepper; simmer for 2-3 minutes or until liquid is evaporated.

• Transfer to a large bowl; cool slightly. Crumble turkey over mixture and mix well. Shape into four patties. Cover and refrigerate for at least 1 hour.

• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill patties, uncovered, over medium heat or broil 4 in. from the heat for 8-10 minutes on each side or until a meat thermometer reads 165° and juices run clear, brushing occasionally with 1/4 cup barbecue sauce. Serve on buns with lettuce, tomato and remaining barbecue sauce.

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Barbecued Mushroom-Turkey Burgers Recipe