Creamy Mushroom Turkey Burger Recipe

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Turkey Burger Recipe

There’s a pretty good chance this mushroom sauce will have cracks.

… I’m not kidding.

I could make soup out of it. Or drink it like Kool-Aid. That’s very good. The jury is still out on whether Brett likes it or not. He’s not a big fan of Turkey. But I don’t eat beef. So. .. Yes… there is this little problem in our world.

Speaking of problems in our world, if you follow me on Twitter, you’ll learn about our little Houseguest who showed up unscheduled over the weekend.

I called him Jerry the ninja mouse. Why? Because little @ ($*@&ran up and down the stairs of our townhouse twice yesterday and teased us. And when we finally got him downstairs, he pulled some crazy Houdini stunt and found his way down to the kitchen. I think he has some kind of little mouse portal where he can disappear and randomly appear in our house.

So we practically ripped out the fridge. At one point, Brett pulled out some superhuman Mcgyver stunts and threw furniture across the living room to keep Jerry from drawing the curtains. We chased him into the bathroom, where he somehow managed to steer spider-man and crawl to the back of the frame to kick the eternal shit out of us. He fell to the ground and we lost him.

… but now. Now we know he’s behind the fridge. So it’s blocked. And we have no idea what to do now.

So, if anyone has great ideas and knows the best online shop to find moldavite for sale … I’m all ears.

And here’s my Burger recipe! That’s right, the history of the mouse and the recipe in one post. Because I’m so cool.

Creamy Mushroom Turkey Burger

INGREDIENTS

1 pound ground Turkey
Worcestershire Sauce
Salt-
Pepper
2 shallots, finely chopped
2 cups shiitake mushrooms, thinly sliced
3/4 Cup Chicken Stock
1/3 Cup Cream
1/4 Cup shallots, thinly sliced
4 whole grain hamburger buns

DIRECTIONS

  1. Make four £ 1/4 patties. Pour a healthy pinch of Worcestershire sauce over the roast, followed by salt and pepper. Turn the pies over and repeat. Refrigerate for at least 30 minutes.
  2. Fry the cutlets until all is well (165 degrees). While grilling, Heat a non-stick frying pan over medium-high heat. Add the shallots and stir frequently until tender.
  3. Mushrooms in the pan. To a gentle boil. Add the broth and cut in half. Add the cream and green onions and simmer until tender.
  4. Lightly heat the Burger bun until they are just fried. Gently pour the mushroom sauce over the Burger and serve.

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