Burgers can be made with any ground meat and can be seasoned to provide a unique flavouring. Even though it is fun creating your own favourite burger using ground beef, it is always interesting building a burger using ground poultry, which has a lighter taste and is more easily digested than an all-beef burger. Ground turkey is a good choice as it easily absorbs additional ingredients, which in turn allow it to make a flavourful burger. With that in mind, I have developed a recipe for Turkey Mushroom Jarlsberg Burger.
Have you ever tried a cheese infused turkey burger? Cheese is an effective way to add moisture to a ground turkey meat mixture. Ground turkey can taste quite bland and actually become dry when cooked if care is not taken to enhance the flavour and texture of the turkey with ingredients such as aromatic mushrooms, onions, garlic and cheese. Jarlsberg cheese is known for its mild, nutty taste and also its excellent melting properties which compliment ground turkey extremely well. In this recipe, I use Jarlsberg cheese in the meat mixture as well as a topping for the cooked Turkey Mushroom Jarlsberg Burger. You will enjoy this delicious burger! Try it!
Turkey Mushroom Jarlsberg Burger
CHEF TALK: If possible, look for a combination of ground thigh and breast turkey meat for this burger because the extra fat from dark meat adds moisture and flavour. This burger is gluten-free adaptable (substitute gluten-free panko crumbs or breadcrumbs).
CHEF TIP: An important tip when working with ground turkey meat (or any ground meat) is to not over handle the meat as this can make the burger tough. Combine the ingredients with a light hand and form the burgers quickly to avoid over handling. The burgers benefit from a quick chill in the refrigerator for 30 minutes – one hour before grilling or frying.
Yield: 6 – 8 burgers (Approximately 900 g total)
- 1 teaspoon vegetable oil
- 1/4 lb. (113 g) mushrooms, minced
- 1 small onion, diced finely (approximately 1/2 cup diced)
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 lb. (454 g) ground turkey
- 4 oz. (125 g) Jarlsberg cheese, shredded (approximately 1 cup shredded)
- ½ cup dried breadcrumbs (gluten-free if required)
- 1 large egg
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- ¼ cup fresh parsley, chopped finely
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- In a large frying pan, heat the vegetable oil.
- Add the minced mushrooms, diced onion and minced garlic and salt and pepper to taste. Cook, stirring the vegetables in the pan with a heatproof spatula until the vegetables are cooked and any moisture has evaporated. Let the vegetable mixture cool completely. CHEF TIP: To cool the mixture quickly, pour the mixture onto a plate and spread flat. Pop it in the refrigerator for a few minutes to cool.
- In a large bowl, combine the ground turkey, shredded cheese, breadcrumbs, egg, Worcestershire sauce, mayonnaise, parsley and seasoning. Add the cooled mushroom mixture and combine well, being careful not to over handle the meat mixture. CHEF TIP: It is always a good idea to safely check the seasoning in raw meat mixtures by taking a small amount of the raw meat, forming it into a tiny meat patty and frying it in a small frying pan until cooked. Taste the meat patty, and if required, adjust the seasoning to your taste. Repeat with a second meat patty, if necessary.
- With a large scoop, portion the mixture into 6 – 8 burgers, and place them on a parchment-lined baking sheet. Refrigerate the patties for one hour.
- Cook the burgers in a non-stick frying pan or grill them on the barbeque until the internal temperature reaches 165oF/73o
You will need:
- Brioche buns, split, buttered and grilled or toasted
- Sliced Jarlsberg Cheese
- Leaf lettuce or Boston lettuce
- Bread and butter pickles
- Any other toppings of your choice
Here is How to Make your own Turkey Mushroom Jarlsberg Burgers with step-by-step photographs:
Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Favourite Kitchen Tools – The Simple Spatula; Scoops for Portioning
- Parchment Paper
If you try my recipe for Turkey Mushroom Jarlsberg Burger, please leave me a comment below with your feedback. Don’t forget to pin this recipe for later!
The Urb’n’Spice Chef
Follow me on Social Media
Blog | Twitter | Facebook | Pinterest | Instagram
Did you Make my Recipe?
Tag me @urbnspice on Instagram and hashtag #urbnspice
You Might Also Like:
Gluten Free Rock Star Veggie Burgers
One good looking burger you built there Denise. Minced mushrooms in a burger is brilliant. We’ll definitely give this one a grill, but it’ll likely not be turkey. Too many bad Thanksgiving memories.
Denise Pare-Watson says
I would like to hear that Thanksgiving story, Ron. I am sure this burger would taste great with ground chicken as well, although I have not tried it. Many thanks for your kind comments – it is very much appreciated. If you like the idea of mushrooms in a burger, try the Ultimate Blended Burger that is on the blog.
Ground turkey is a staple at our house. I love that you included the cheese right into the patty as well as using it for a topping. I can’t wait to give this a try. And I also love your tip of cooking a tiny patty to check the seasonings. So good, as usual, Denise!
Denise Pare-Watson says
Thank you so much, Colleen – your lovely words mean the world to me. You will love trying this burger – it is lighter than an all-beef burger yet very satisfying. I am so glad that my little tip about cooking a little patty to check seasonings appealed to you. 🙂
Denise, you had me at cheese- infused! YUM! I would do that to everything, if I could 🙂 This really looks and sounds delicious. I like the idea of mixing it up and using turkey instead of beef. I’ll be giving this on a try!
Denise Pare-Watson says
I would add cheese to everything too, Terri and I think that you will find that this burger is quite delicious. If you give it a try, I would love to know what you think. Many thanks for your comment.