These are quite possibly one of the best burgers I have ever made in my life. The reason why they are so damn delicious is because they are layered with a variety of flavors and textures that will surprise you. Who said healthy has to be boring?
I recently gave up red meat and pork, vowing to consume a healthier, cleaner diet that will make me feel good from the inside and look great on the outside (hopefully). It’s been surprisingly easier than I thought it would be. So, in an effort to curb my burger cravings, I decided I would make turkey burgers. I invited my beef-loving friend over dinner before I told him what we were having. Let’s just say he was pleasantly surprised and quite satisfied after he devoured my turkey burgers.
Creating a delicious burger is all about layering fresh, tasty ingredients. The trick is balancing flavors. For example, the bitterness of the arugula on this burger compliments the buttery, sweetness of the onions and mushrooms. The silky, creamy Brie cheese compliments the tangy caper aioli. Our palates love variety- leading to an explosion of flavors in our mouths.
For this recipe you will need:
1 lb. ground turkey
1/2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
4 slices Brie cheese
1 Tbsp unsalted butter
2 Tbsp olive oil
1 yellow onion, thinly sliced
1 cup mushrooms, sliced
1 cup arugula
4-8 large radicchio leaves
1/4 c. fat free mayonnaise
1 Tbsp dijon mustard
1 Tbsp capers, chopped
Few dashes hot sauce
1/2 lemon, juiced
1/4 tsp coriander
Salt and Pepper to taste
For the caper aioli:
In a small bowl, combine the mayonnaise, Dijon mustard, chopped capers, hot sauce, lemon juice, and coriander. Season with S&P to taste.
Preheat the oven to 350 degrees F. Heat the butter and 1 Tbsp olive oil in a sauté pan over medium low heat. Add the onion and begin to cook until it slowly caramelizes and becomes tender, about 12-15 minutes. *Cook over low heat so the onions do not burn.* Add the mushrooms during the last five minutes of the cooking process and allow to become tender.
In the meantime, mix together the ground turkey, Worcestershire sauce, salt and pepper in a bowl. Shape into four patties.
You may either use a grill or your stove top. I used my stove top because it was an easier option for me at the time. Simply heat a large cast iron skillet over medium high heat. Add the remaining 1 Tbsp olive oil and sear the patties on one side until nicely browned, about 5 minutes. Flip the turkey patties over and continue to cook for an additional 5-7 minutes.
Place the brie slices on top of each patty and place the entire cast iron skillet into the oven to allow to melt. Once the brie cheese has melted, carefully remove the skillet from the oven and top with the caramelized onions and mushrooms. Spread a thin layer of the caper aioli onto both sides of a toasted whole wheat bun.
Layering the burger: bottom bun, radicchio leaves, turkey patty with melted Brie, onion & mushroom mixture, arugula, top bun.
Voila! So easy and so super delicious. Bon Appetit!