@seattlehanddoc
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@seattlehanddoc A chef taught me to finely grate portobello mushrooms into ground turkey, becasue they’re the secret to unbelievably juicy burgers by packing them with deep, savory umami. Add shredded sharp cheddar for melty pockets of richness and crispy caramelized edges, and you’ve got a burger with the satisfying protein of a classic beef burger, less saturated fat than a traditional 80/20 beef patty, and a flavor that wins over kids, athletes, and even the biggest beef lovers. Recipe is on our Substack! Link in our bio! Mushroom & Cheddar Turkey Burgers • 2 lbs ground turkey • 2 portobello mushrooms, finely grated • 16 oz Beecher’s Flagship cheese or sharp cheddar, freshly shredded • 1 tsp garlic powder • 1 tsp kosher salt • Freshly ground black pepper • ¼ cup fresh minced parsley Caramelized Onions • 2 yellow onion, diced • 2 tbsp olive oil, 2 tbsp salted butter Caramelize 2 chopped yellow onions in the melted butter/olive oil with a pinch of salt , sauteeing on medium until jammy and browned (about 20 minutes). Steph’s Garlic-Chive Aioli • 1 cup mayonnaise • Juice of 1 lemon • About 7 cloves garlic, finely minced • ½ -1 tsp kosher salt • 2–3 Tbsp fresh minced chives, plus more for garnish Instructions 1. Finely grate the portobello mushrooms using a box grater. 2. In a large bowl, gently combine the turkey, mushrooms, shredded cheese, garlic powder, salt, pepper, and parsley. Mix just until combined—don’t overmix. 3. Form into 6 large patties, pressing a slight indentation into the center of each. 4. Cook on a lightly oiled grill, or skillet over medium-high heat for about 5–6 minutes per side, or until the internal temperature reaches 165°F. 5. Let the burgers rest for 3 minutes before serving. #smashburger #fastfood #burger #turkeyburger #EasyRecipe @madein @getgraza
