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# Turkey Burgers with Mushrooms

These are amazing. I think these actually taste better than beef.

This makes 6 nice thick burgers with a beautiful crust.

Ingredients:
1 | 19 Ounce Package | Ground Turkey 93% lean.
1 |  | English Muffin
1/2 large or 1 small |  | Yellow onion, finely minced (not sweet, not Vidalia, a regular yellow cooking onion)
1 | Egg | Beaten
1 | 8 Ounce Package | White or Baby Bella Mushrooms, stems removed
1 | T | Worcestershire Sauce
2 | T | Ketchup
|  | Freshly Ground Black Pepper to taste
1/4 | t | Garlic Powder

- Put the English Muffin in the food processor, process until large crumbs and transfer to mixing bowl.
- Put the onion in the food processor, process until medium chunks (if you like chunks of onion in the burger) or small bits if you just like the flavor, and transfer to mixing bowl.
- Put the mushrooms in the food processor, process into approximately 1/4″ chunks and transfer to a teflon pan.
- Add enough water to cover the mushrooms about half-way. Cook on medium-high, stirring frequently until the water is completely gone and the mushrooms are soft.
- Add the muffin, onion, mushrooms and all the other ingredients except the turkey to a large mixing bowl and mix by hand until well-combined.
- Put on some disposable gloves.
- Add the turkey to the mixing bowl and mix by hand until combined.
- Weigh out 6 meatballs, all the same weight, then shape into 6 patties with the middle slightly thinner than the sides. They puff up in the middle while cooking, so this making them thinner in the middle makes them cook up flat the on top and bottom.
- Oil the outside of the patties with a little olive oil.
- Heat a large pan on medium to about 400°F, then add the burgers.
- Don’t touch them until they release themselves! Cook until dark brown and a nice crust has formed. Because the meat is lean, this will happen much faster than with beef.
- Flip over and cook until a crust forms on the other side. They’re still not cooked at this point.
- Add about a half-cup of water to the pan, cover, and steam until an instant read thermometer in the middle of a burger reads 180°F. This isn’t a “food safety” thing (although it does help), the turkey meat is actually very soft, and cooking to 180°F, gives it a nice “burger-like” texture.
- Optional: Top with a slice of cheese.
- Serve on hamburger buns.

Makes 6 burgers, 4 WeightWatcher’s FreeStyle points each.

These hold beautifully in the refrigerator, and can be made Sunday night, and can be reheated for dinner during the week.