Savory Mushroom Burgers
|Fresh mushrooms||7 Ounce (Such As Chanterelle, Poncinl, Shiitake, And/Or Button)|
|Butter||1 Teaspoon (for greasing)|
|Garlic||2 Clove (10 gm), minced|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Ground turkey breast||12 Ounce, uncooked|
|Thinly sliced green onion||2 Tablespoon|
|Worcestershire sauce||2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Dijon style mustard||1⁄4 Teaspoon|
|Hamburger buns/Kaiser rolls||4 , split and toasted|
Remove stems from mushrooms.
Finely chop half of the mushrooms (you should have about 1 cup); slice the remaining mushrooms and set aside.
In a small saucepan cook finely chopped mushrooms and garlic in 1/2 cup of the chicken broth for 4 to 5 minutes or until tender.
Stir in bulgur.
Bring to boiling; reduce heat.
Simmer, covered, about 10 minutes or until bulgur is tender and liquid is absorbed.
Remove from heat; cool slightly.
In a large bowl combine ground turkey, green onion, Worcestershire sauce, and black pepper.
Add bulgur mixture; mix well.
Shape into four 3/4-inch-thick patties.
Place patties on the greased rack of an uncovered grill directly over medium coals.
Grill for 14 to 18 minutes or until turkey is no longer pink (165°F), turning once.Meanwhile, in a covered small saucepan cook the sliced mushrooms in the remaining broth for 4 to 5 minutes or until tender.
If desired, spread mustard on bottom halves of buns.