TURKEY BURGERS WITH MUSHROOM GRAVY
Burgers:
1 tablespoon butter
1/2 cup celery, finely chopped
1/2 cup onion, finely chopped (2 ounces)
19.2 ounces ground turkey *
1 egg
1 tablespoon fresh parsley, chopped
1/4-1/2 teaspoon poultry seasoning
Salt and pepper, to taste
1 tablespoon oil, for frying
Gravy:
1 tablespoon butter
8 ounces fresh mushrooms, sliced
1/2 teaspoon xanthan gum
1 1/2 cups chicken broth
1 tablespoon heavy cream
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped
Sauté the celery and onion in 1 tablespoon butter in a large non-stick skillet until very tender, about 10 minutes. Combine all of the burger ingredients except the oil and shape in 4 large balls, 5 3/4 ounces each. Heat the oil in the same skillet over medium-high heat. Place the turkey "balls" in the skillet and gently flatten with your hand to form patties. Fry the patties about 5 minutes per side. Remove the burgers from the pan and keep warm.
Add 1 tablespoon butter to the drippings in the skillet; sauté the mushrooms until tender. Add the broth and cream to the mushrooms and bring to a simmer. Lightly sprinkle the xanthan gum over the gravy and quickly whisk it in well. Simmer until the gravy has thickened; add the cream. Add the parsley and adjust the seasoning to taste. Serve the gravy over the turkey burgers. Return the burgers to the gravy in the skillet to reheat them briefly on both sides.
Makes 4 servings
* That's the amount that came in the package that I bought at Kroger. I used the 85/15 ground turkey rather than the extra lean kind.
Per 1/4 Serving: 406 Calories; 33g Fat; 25g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
I wasn't crazy about this recipe. It had been a while since I'd used ground turkey and I'd forgotten that I don't care much for the mealy texture of it. I'm also not much of a fan of poultry seasoning. I was hoping to capture the flavors of a Thanksgiving dinner in this dish but didn't pull it off. It was edible but I wouldn't make it again. Click the photo to see a close-up.