Finally, a turkey burger that doesn't taste like cardboard! Check out these juicy grilled turkey burgers with mushrooms and learn how to make your burgers go from 'bleh' to 'OMG so good’! Even my son, who despises mushrooms, asks for seconds.
Whether you're cutting back on red meat by choice or necessity, this recipe delivers the satisfaction you're looking for without any of the usual turkey burger disappointments.
If I had to choose my favorite meal, it would be a hamburger. The smashed burgers are fine, but I prefer the pub-style burger with a thick patty. I do not eat much beef because it upsets my tummy. This is my journey on how to make a great burger without beef.
If you research substituting turkey for beef in a burger, most recipes suggest adding extra fats to the ground turkey to make a better burger. I struggled a little with adding mayonnaise, cheese, or grated butter to make a better burger, resulting in as much as 30-40 grams of fat/patty.
Also, you can't just patty out ground turkey alongside your ground beef hamburgers and have stellar results on the grill. It's dry, crumbly, and not even close to that pub burger you crave. I would rather not have a turkey burger at all.
For years, I mixed ground turkey with a panade (ground breadcrumbs moistened with milk) to hold the meat together for grilling. Then, I ran across a recipe on Food Network that mixes in sautéed minced mushrooms. Intriguing, so I thought I would try it.
The burger was excellent and savory, but it had 2 problems. First, I wanted to reduce the rest time in the fridge so it could be a weeknight meal. Second, the burger was a bit too wet, making it harder to grill and leaving a soggy bun. I modified the recipe by reducing some of the moisture.
They are so juicy and savory from the mushroom umami, yet you don't even notice they're there. This is the best grilled turkey burger. Elevate them with pickled onions, a toasted brioche bun, and a side of pan-roasted potatoes.
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Common Problems With Turkey Burgers
- Bland flavor.
- So dry they fall apart.
- They are difficult to grill because their texture is too soft and falls through the grates.
Ingredients
Here are the ingredients you need to make these juicy grilled turkey burgers with mushrooms.
- Ground Turkey: As an alternative to ground beef, it’s a mixture of ground dark turkey meat. For a juicy turkey burger, buy the 7% or 15% fat content rather than the leaner 1% fat ground turkey breast. Ground chicken is a great substitute.
- Mushrooms: To add protein-rich umami to the burger, which is that craveable, savory taste in your mouth. While some folks don't like their texture, I promise they will not notice mushrooms in this burger. I suggest using cremini or baby portobello mushrooms.
- Egg: Egg proteins help bind the low-fat ground turkey together and reduce crumbling.
- Shallot: A chef’s favorite. A small, pink-skinned onion that grows in the form of a bulb-like garlic with 1-4 cloves per cluster. They are more delicate and mild than red onions.
- Garlic: Real garlic, not the jarred stuff.
- Greek Yogurt: A creamy, thick yogurt. I use yogurt with 2-5% fat.
- Breadcrumbs: This also helps bind the meat. To keep things simple, I suggest using plain store-bought breadcrumbs.
See the recipe card below for ingredient measurements.
Equipment
- Food Processor
- Mixing bowl
- Parchment Paper
- Cookie sheet, tray, or casserole dish (It needs to fit in the fridge)
- Gas grill
- Metal spatula (to flip the burgers on the grill)
- Instant-read meat thermometer. I love my Thermapen and use it almost daily.
Step-by-Step Instructions
Step 1: Heat the olive oil in a large skillet on medium-high heat for 5 minutes.
Hand wipe the mushrooms with a damp paper towel to clean them.
Step 2: Using a food processor, grind the mushrooms for 12-15 seconds to turn them into a minced texture.
Step 3: Add the minced mushrooms to the skillet and spread them out. Cook for 8 minutes, stirring at the halfway point.
Step 4: Chop the shallots and garlic cloves in the food processor for 5-6 seconds to mince them.
Step 5: Add the shallots and garlic to the skillet with the mushrooms. Stir frequently while cooking for 2-3 minutes. Make sure the mixture is dry. Season with a 3-finger pinch of kosher salt. Remove from the heat to let cool.
Step 6: While the mushroom mixture is cooling, add the ground turkey, Greek yogurt, breadcrumbs, egg, salt, and pepper to a mixing bowl. Add the mushroom mixture to the bowl.
Step 7: Mix all the ingredients with your hands or a spatula. It will be sticky.
Step 8: Divide the mixture into quarters. Patty the burger mix to 1-inch thickness. You will have 4 patties total. Place on a parchment-lined cookie sheet or plate. Chill in the fridge for 20 minutes.
Step 9: Start the grill on high heat for 10 minutes to 550℉.
Clean the grates and wipe them with an oiled paper towel using tongs.
Step 10: Grill the turkey burgers for 5 minutes covered, then flip them over with a metal spatula.
Step 11: Continue cooking another 5-6 minutes with the lid closed. If you are adding cheese, do so at 4 minutes and close the lid for the remainder of the time.
Step 12: Remove from the grill when the turkey burgers are cooked to an internal temperature of 165℉.
If you want to toast buns, this is the time. They only need 30-60 seconds on the grates. Serve with your favorite burger toppings.
Top Tip
I like to make a double batch of turkey burgers and freeze the raw patties for another meal. It's easy to pull one burger out of the freezer onto a plate in the fridge the morning of burger night, and have a great burger with everyone else.
Make Ahead Instructions
You can form the patties up to 1-2 days in advance and store them covered in the refrigerator. This helps the flavors meld together even better. Store in the fridge while your grill is preheating so they stay firm.
Storage Information
Refrigerator: Store the patties, covered, in the fridge for up to 4 days.
Freezer: Freeze the formed patties on a parchment-lined cookie sheet until frozen. If you have more than 1 layer of patties, use parchment paper between the layers. Transfer them to a freezer ziplock bag. Keep frozen for up to 3 months. Thaw an individual or a batch of patties completely in the refrigerator before cooking.
FAQ
Not at all! The mushrooms are minced so finely and cooked down that they completely blend into the meat.
Yes! You can cook these in a cast-iron skillet or non-stick pan with 2-3 teaspoons of olive oil over medium-high heat. Cook for about 5 minutes per side, or until the internal temperature reaches 165°F. If you add cheese, do so in the last minute of cooking and cover the skillet to help it melt. You'll still get delicious results.
I have grilled these turkey burgers at 350°F on a rainy day. They need an additional 1 minute per side or 6 minutes first, then 6-7 minutes on the second side to cook to an internal temp of 165°F.
Did you try this recipe? Leave a comment and ⭐️ rating below to let us know how it turned out! Thanks for visiting!
📖 Recipe
Juicy Grilled Turkey Burgers with Mushrooms
Equipment
- food processor
- mixing bowl
- parchment paper
- cookie sheet or tray (It needs to fit in the fridge.)
- grill
- metal spatula
- instant-read meat thermometer
Ingredients
- 1 pounds ground turkey (93% lean with 7% fat)
- 8 ounces mushrooms, minced (baby portobellos or cremini)
- 1 tablespoon olive oil
- ¼ cup shallots, minced
- 2 cloves fresh garlic, minced
- ¼ cup Greek yogurt
- 2 tablespoons dry breadcrumbs
- 1 large egg
- 1 teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper, freshly ground
- 4 slices of cheese (optional)
Instructions
Mix The Burgers
- Heat the olive oil in a large skillet on medium-high heat for 5 minutes.
- Hand wipe the mushrooms with a damp paper towel to clean them.
- Using a food processor, grind the mushrooms for 12-15 seconds to turn them into a minced texture.
- Add the minced mushrooms to the skillet and spread them out. Cook for 8 minutes, stirring at the halfway point.
- Chop the shallots and garlic cloves in the food processor for 5-6 seconds to mince them.
- Add the shallots and garlic to the skillet with the mushrooms. Stir frequently while cooking for 2-3 minutes. Make sure the mixture is dry. Season with a 3 finger pinch of kosher salt. Remove from the heat to let cool.
- While the mushroom mixture is cooling, add the ground turkey, Greek yogurt, breadcrumbs, egg, salt, and pepper to a mixing bowl. Add the mushroom mixture to the bowl.
- Mix all the ingredients with your hands or a spatula.
- Divide the mixture into quarters. Patty the burger mix to 1-inch thickness. You will have 4 patties total.
- Place on a parchment-lined cookie sheet or plate. Chill in the fridge for 20 minutes.
To Grill
- Start the grill on high heat for 10 minutes. The grill should be 550℉.
- Clean the grates and wipe them with an oiled paper towel using tongs.
- Grill the turkey burgers for 5 minutes covered, then flip them over with a metal spatula.
- Continue cooking another 5-6 minutes. If you are adding cheese, do so at 4 minutes and close the lid for the remainder of the time. Remove from the grill when the turkey burgers are cooked to an internal temperature of 165℉.
- If you want to toast buns, this is the time to do it. They only need 30-60 seconds on the grates. Serve with your favorite burger toppings.
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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