- 6 ounces white button mushrooms
- 1 cup fresh basil
- 1/2 cup olive oil
- 1 pound ground turkey
- 2 eggs
- 1 cup roasted garlic bread crumbs
- 2 tablespoons fresh chives
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- Extra oil for searing in sauté pan (about 1/4 cup)
- 1 small avocado
- 1 small tomato
- Brioche hamburger buns
- Preheat oven to 350F
- Place mushrooms in food processor and pulse until mushrooms are finely chopped. Note: can also chop by hand.
- Place mushrooms in large mixing bowl and set aside.
- Add basil leaves and oil to food processor and pulse until a smooth paste has formed. Add more oil for a thinner consistency. Set aside.
- Add the chopped mushrooms, ground turkey, eggs, chives, ¾ cup of bread crumbs, salt and pepper. Mix well until combined.
- Form 8 patties and press your thumb in the middle to form a small hole. Add 1 tablespoon of basil mixture and about 1-2 tablespoons of shredded mozzarella cheese. Form the meat back over the hole to seal the burger. Repeat until all meat is formed into patties.
- Place a large sauté pan over medium high heat. Heat oil and add the burgers to the pan (don’t overcrowd pan). Sear the burgers for roughly 3 minutes per side.
- Remove burgers from pan and transfer to a lined baking sheet. Bake in 350F oven for about 10 minutes or until a food thermometer reads 165F.
- Serve burgers on Brioche bun and top with sliced tomato and avocado. Enjoy!
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Recipe Developed by Northwestern Athletics Dining Center’s Levy Culinary Team
Danielle Mach, Performance Dietitian, Daniel Bannerman, Executive Chef Jesus Espino, Cook
Inspired by my time living in Minneapolis, home of the famous “Juicy Lucy” burger, and my Italian grandmother’s skill for showing her family love the best way she knew how – through food.View Recipe