Most of us crave a burger once in a while. I like creating new types of burgers at home. Recently I saw that Bon Appétit magazine is sponsoring a blended burger recipe contest. The rule is to incorporate mushrooms into the patty. This sounded like a delightful challenge to me.
For my patty I blended ground turkey, Italian sausage, and two types of mushrooms: baby bella and button mushrooms. After the patties were formed, I dusted them with panko bread crumbs to give more texture for when you bite into it. The topping for the burger is pretty interesting in and of itself: sautéed jalapeño peppers and onions in balsamic vinegar. I served the burger on toasted brioche buns with a sweet and spicy mayo-based sauce.
This was the best turkey burger I have ever tasted. The combination of ingredients makes this burger very flavorful and juicy!
If you like this type of burger, check out the other ones I’ve created for this blog. So far none of my burgers have won an international contest, but I really enjoy giving these contests my best shot.
- 3/4 cup mayo
- 1/3 cup sweet chili sauce
- 2 tbsp. sriracha
- 1/2 tbsp. honey
- 1 1/2 lbs. ground turkey
- 1/2 lbs. New York style mild pork sausage or chicken sausage with similar spice blend as the pork sausage
- 8 oz. mixed baby Bella, white button mushroom, shredded (I used food processor)
- 1/2 cup grated yellow onion, squeeze out excess liquid
- 1/2 tsp. each garlic, onion powder
- 3/4 tsp. each salt and ground black pepper
- 2 tbsp. Worcestershire sauce
- 1 tbsp. sriracha
- 1 egg, beaten
- 1/2 cup panko bread crumbs
- 1/2 cup extra panko to dredge the burger patty
- 6 slices Havarti cheese
- 1 tbsp. canola oil
- 1 cup thinly sliced jalapeno, seeds removed
- 2 cups yellow onions, julienne
- 1tbsp. balsamic vinegar
- 1/4 tsp. salt
- Pinch of sugar
To fry the burger
- 1/4 cup oil
- 6 large brioche buns, buttered and toasted
- Burger sauce
- Burger topping
Whisk all ingredients together in a bowl, then cover and keep in the refrigerator until ready to use.
Gently mix all burger ingredients together in a large bowl. Shape burger into 6 round patties, slightly larger than the bun you will be using.
Spread 1/4 cup panko bread crumbs in a parchment-lined large baking sheet, large enough to hold 6 big burgers. Place the burger on top of the panko, then sprinkle the other 1/4 cup panko over the top of the 6 burgers, gently pressing so the crumbs stick to the burger. Gather some of the panko from the baking sheet to press around the burger patty.
Heat oil in a non-stick large electric skillet over medium-high heat. Add onions and jalapeno, salt, and sugar. Cook until onions and jalapeno gets some color in them. This will take about 3-5 minutes. Remove from the skillet into small bowl, then stir in the balsamic vinegar. Set aside.
To fry the burger
Wipe down the electric skillet with a pepper towel. Then add 1/4 cup canola oil. When hot, add the patties, then cook for 5-6 minutes on each side or until the patties are cooked through. Top the cooked patties with cheese slices, then turn off the heat and cover to melt the cheese.
To assemble the burger, spread a generous amount of burger sauce on the bottom part of the buns, then place the burger, followed by sautéed onion and jalapeno. Then spread more burger sauce onto the top bun and put that on to close the burger!
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!