“Salisbury Steak” Turkey Burgers with Mushroom Sauce


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Hearty turkey burgers in a rich velvety sauce

Back in the day, when my girls were younger, I was always looking for lightening fast but healthy dinners to get on the table. Inevitably, I turned to the reliable boneless, skinless chicken breasts time and time again becuase I had one child who only ate chicken.

But, the others want beef!

I needed to find a burger recipe with turkey that wasn’t dry or bland.

I stumbled years and years ago across a recipe for a lighter Salisbury Steak made from turkey but the sauce base was a can of high sodium condensed French onion soup.

We can do better.

I have developed a Salisbury/turkey burger/ steak- (whatever you want to call it) that is loaded with the meatiness of a hambuger, but I pair it with a silky sauce packed with mushrooms, onions and garlic. It’s ready in a flash and everyone in your family will love it.

Sauce is everything- really- isn’t it?

Enjoy!

Mix turkey with panko, mustard, egg, salt and pepper and a few pantry staples.

Turkey Burgers with Mushroom Sauce – salisbury Steaks

  • For the Burgers:
    1 lb of ground turkey

  • 1 cup of panko bread crumbs

  • 1 egg, beaten

  • 2 TBSP Dijon mustard

  • 1 TBSP Worcestershire sauce

  • 1/2 kosher salt

  • 1/2 tsp pepper

  • 1 tsp garlic salt

  • 1/2 yellow onion, finely chopped ( about 1/2 cup)

  • For the sauce
  • 8 oz. sliced mushrooms

  • 1 cup sliced onion

  • 1 clove garlic , minced

  • 3 TBSP butter

  • 5 TBSP olive oil

  • 15 oz chicken or beef broth

  • 2 TBSP Worcestershire sauce

  • 1/2 cup white wine

  • 1/2 tsp kosher salt

  • 1/2 tsp pepper

  • 1/2 tsp smoked paprika

Brown the burgers and set aside. They will finsih cooking in the sauce.

Method- total time- 45 minutes, serves 4

  • In a large bowl, using clean hands, combine the turkey, panko, egg, mustard, Worcestershire sauce, salt, pepper, garlic salt and onions. Mix well- but do not compact the mixture or else you will have a tough burger.
  • Form the mixture into patties. Set aside on a plate.
  • In a large pan, over medium high heat, add 2 TBSP of oil. Add the burgers and brown on each side for 1 minute. The burgers will not be cooked through. Remove from the pan once browned on both sides. Set aside.
  • For the sauce- In the same pan, add the remaining oil and 2 TBSP of butter. Add onions and cook for 2-3 minutes over medium high until softened. Add the mushrooms. Coat the mushrooms with the oil and butter and reduce heat to medium. The mushrooms will brown around the edges. Add garlic. Do not stir or move the mushrooms. Let them get crispy on the edges. After 3-5 minutes stir the entire mixture well and finish sautéing.
  • Add to the cooked mushrooms, the broth, Worcestershire sauce, wine and salt and pepper. Bring to a simmer.
    Nestle the burgers into the sauce. Cover tightly, reduce heat to low and let simmer 15-17 minutes until burgers are cooked through. Add more broth if pan dries out too quickly. Remove the burgers, keep warm, add in final tablespoon of butter to the sauce.
  • Serve burgers with generous spoonfuls of sauce.
A touch of Butter with humble mushrooms creates an incredible sauce.
Do not stir the mushrooms. Let them cook so they become perfectly browned.
I cover the pan, creating steam which gently cooks the burgers keeping them moist and tender.

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