Recipe: Mushroom-Crusted Chicken Burgers

by Cate on May 13, 2013


“Eww, what is this?” Nick said with a visible shudder as he handed me the package I asked for.

Dried up mushrooms, I answered.


Well, you weren’t saying yuck when you ate them last week.

The what’chu talkin’ ’bout Willis glare was shot my direction quickly enough.

Remember those burgers you loved last week? The crust was made from these mushrooms.

I got a quick nod and he was off his merry way.

Unlike Jessica Seinfield’s sneaky shenanigans when it comes to hiding vegetables, those dried up mushrooms were left, right, and center.

Like, they couldn’t have been more obvious.

But neither Nick nor his sister asked one single question as they polished off their burgers.

And so another battle was won. While neither of them will knowingly eat mushrooms, it’s apparently a-ok if they’re mashed into the top of their burger.

I’ll take my victories where I can.

I spied this recipe on Annie’s Eats a few weeks back, and they couldn’t be easier to make.

This is for when you have a hankering for a burger, but don’t want to be guilt-ridden hours later.

This is for the cah-razy weeknights when you need a quick meal for the family, but want to avoid the drive-thru at all costs.

And this is for when you’re entertaining, and you’re looking to keep it casual, with a slight upscale twist.

For all those reasons.

And just because.

Super simple to make. A juicy, healthy burger. Bursting with flavor.

Just make ’em already, and you’ll see what I mean.

Tomorrow? April Instagram in Review.
Wednesday? Children’s book review.

Mushroom-Crusted Turkey Burgers
Recipe courtesy of Annie’s Eats

Yield: 4 servings


For the burgers: 
1 oz. dried mushrooms, such as porcinis
1¼ lbs. ground turkey (I used turkey)
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
2 cloves garlic, minced or pressed
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
1 tbsp. minced fresh chives
2 tbsp. minced fresh parsley
2 tbsp. olive oil

To assemble: 
Thinly sliced Havarti, about 2-3 oz. (I used Cheddar and bleu cheese)
4 burger buns, split and lightly toasted
Lettuce, spinach, or arugula


  • Place the dried mushrooms in the bowl of a food processor.  Pulse repeatedly until the mixture is a finely ground powder.  Transfer the powder to a shallow dish such as a pie plate.  In a large bowl, combine the ground turkey, salt, pepper, garlic, Worcestershire, Dijon, chives and parsley.  Mix together until evenly combined.  Form into 4 patties.  Coat the outside of the patties in the mushroom powder.
  • Heat oil in a skillet over medium heat.  (Alternatively heat a grill, and oil the grates.)  Add the patties to the pan and cook until well browned on the first side, about 4 minutes.  Flip the burgers and continue to cook on the second side until well browned outside and the internal temperature reads 160? F in the center.  A few minutes before the burgers will be done cooking, top with the sliced Havarti and let melt.  Remove the burgers from the pan.  Assemble on buns with lettuce, etc. as desired.
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{ 1 comment… read it below or add one }

Joanne May 14, 2013 at 6:31 am

At least he was accepting of it after you told him! when my little sister was little, she would retroactively stopped liking something if you told her after she ate it that it had an ingredient she didn’t like!
Joanne recently posted..Recipe: Sweet Potato Chickpea Quinoa Burgers on Homemade Pretzel Rolls


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