Smothered Swiss Turkey Burger

Source:  Good Housekeeping Magazine

2 shallots
10 oz sliced mushrooms
1 lb ground turkey
1 T olive oil
sliced swiss cheese
1 T flour
1 c beef broth
1 T butter
1 T cream

Pulse two shallots, quartered in food processor until chopped.  Put half of shallots in small bowl.  To food processor add half of sliced mushrooms, and pulse into bits.  Mix and form mushroom mixture, 1 lb ground turkey and 1/2 t salt into four patties.  Cook in skillet, in 1 T olive oil, on med. high 8-10 minutes, flipping once.  Transfer to plate.  Top each with 1 slice to Swiss cheese; keep warm.  Heat 1 T butter in skillet.  Add remaining shallot and mushrooms and cook 5 minutes.  Stir in 1 T flour, cook 30 seconds.  Add 1 c beef broth, cook 5 minutes or until thickened.  Add 1 T cream and 1/4 each salt and pepper.

I was looking for a simple weeknight recipe.  I like turkey burgers because they are a touch healthier than regular burgers.  The challenge is always how you cook the burgers through without drying them out completely.  This recipe uses the chopped mushrooms and shallots to impart moisture as well as flour to the turkey mixture.

There is not much to this recipe -- pretty standard burger.  I think that cooking the burgers in the skillet in olive oil adds a little more moisture to the burgers.  Plus the bits of the turkey left in the pan flavors the mushroom sauce nicely.  I actually had a 16 oz package of mushrooms, so I used extra mushrooms in the sauce -- I love mushrooms, so I didn't mind a little extra.

This a very solid turkey burger recipe -- the burgers are nice and moist, and have a good flavor, and the mushroom sauce is dynamite.  Give it a try if you like mushrooms.