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Mushroom Topping olive oil butter onion shiitake mushrooms crimini mushrooms salt burger butter olive oil ground turkey onion crumbs egg Worcestershire sauce anchovy paste black pepper salt mushroom Provolone cheese burger buns buns
Viewed: 30 - Published at: 3 years agoIngredients
- For the mushroom topping
- 1 tablespoon olive oil, plus one more if needed
- 2 tablespoons butter
- 1/2 of a very large onion, thinly sliced (you'll use the other half in the burger)
- 4 ounces shiitake mushrooms, stemmed and sliced
- 8 ounces crimini mushrooms, stemmed and sliced
- 1 pinch salt
- For the burger
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pound ground turkey (I used an 85/15 mix)
- 1/2 very large onion
- 1/2 cup unseasoned panko crumbs
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 tablespoon anchovy paste
- 1/2 teaspoon black pepper
- 1/2 teaspoon teaspoon salt
- Mushroom mixture (above)
- 4 slices provolone cheese
- 4 brioche burger buns (or your favorite)
- Mayo, for spreading on the buns
Method
- Heat the butter and olive oil in a large saute pan. Add the sliced onions and saute until they just begin to caramelize. Add the mushrooms and salt and continue to saute until the mushrooms get nice and brown. Add the extra olive oil if everything seems a bit dry while sauteeing. Remove and set aside.
- In a medium mixing bowl, grate the 1/2 onion on the large holes of a box grater. Add the ground turkey, egg, panko, worcestershire, anchovy paste, salt and pepper and combine. Cover and refrigerate for at least an hour.
- Form the mix into 4 patties. In a large frying pan with a lid heat the butter and oil. Place the patties in the pan and cook on both sides until done (internal temp about 165° F).
- Divide the mushroom mixture over the patties, add a slice of provolone over each and cover the pan until the cheese melts.
- Spread some mayo on the top half of the buns. Place each burger on the bottom half and top with the mayo topped half.
