Mushroom and Turkey Burgers

This was delicious and I cut short the prep time but putting all the fresh herbs in a food processor before adding to the turkey, and then using it to chop up the cooked mushrooms. I used about 2-3 tsps of Baharat (store made) and this was fantastic. Adding yogurt with chopped scallion and red bell pepper to the cooked burger was a great idea. Will make again. Oh, just sauteed mushrooms before adding to turkey and it was devine.

I’ve made these twice and they’re a family favorite. For those who don’t want to make the Baharat spice it is sold in some middle eastern markets. I made my own Baharat spice mix per Adeena Sussman’s recipe in her new Shabbat cookbook. I also add breadcrumbs.

How many people have an electric spice grinder? Just be honest in the recipe and say “do a forearm workout with a mortar and pestle for 10 minutes”.

I made the mushroom base with creminis. They released a lot of liquid which did not evaporate after 20 minutes. I did my best to "drain" the cooked mushroom base before adding to the turkey but it was still too moist to my eye so I added about 1/4+ cup of bread crumbs. Burgers were soft and challenging to form but they tasted very good. I wondered if I should have continued roasting the mushrooms until the liquid evaporated even though the chopped mushrooms were cooked and reduced???

Used 1 lb turkey with 1/2 lb mushroom base and 1/4 cup bread crumbs to help bind. Kept everything else as is (mint rather than dill) and agree with previous post that yogurt or something like tzatziki is a nice option to offer alongside. (I topped with coleslaw). Flattened against the sides of the mixing bowl I was using to give it more surface area so it would cool faster and placed in freezer for 30 minutes. Patties formed pretty easily when I took it out. Great moisture and depth of flavor.

I recently made this recipe, but it did not meet my expectations as a burger. So, I repurposed the mixture by browning the remaining meat mixture and serving it with a creamy mascarpone sauce over pasta!

So delicious! My whole family loved the burgers, even my husband who hates mushrooms. I just ignored the Baharat part of the recipe and they were still very good. They didn’t fall apart for me like others have shared but I followed the rest of the recipe to the tee. They do take a while to make however.

First of all, this recipe tastes great, there is no doubt about that. I made zero substitutions as is my policy on all recipes the first time around. Everything was going fine until I tried to cook a patty and it just fell apart. I tried again with a ring mold and had the same results. Yes, I remembered the egg. Also, the amount of work involved was prodigious compared to the result.

Says to use 1 teaspoon of the spice mixture. I had to read it several times to catch that.

You can halve the measure of all whole baharat ingredients and use ground, then divide all of the spices by 4 to get a good quantity for one batch. I would also recommend using 3/4 of the mushrooms called for in the mushroom base so these also make one batch. Add bread crumbs as needed to make the burgers stick together. The recipe seems to have a few holes, but it is delicious.

Baharat spice mixture makes about 3-4 teaspoons. Saved unused portion in a spice jar for the next time I make this, which will definitely be soon!

I mixed the egg into a bowl with all the other ingredients EXCEPT ground turkey before adding turkey, that made it much easier to incorporate egg into turkey mix evenly. Pan needs to be truly med-high to get the good sear that helps hold this together. Wonderful dish!

Not sure how everyone got this to bind together. Peculiar taste. Ended up smashed up in the pan instead of as cohesive burgers. Won’t make again.

Tried this and it’s now on my favorites list. Went the self-season route instead of baharat (because I couldn’t find it, and didn’t want to make it), used smoked paprika, cumin, and black pepper. Definitely don’t skip the herbs, especially cilantro! My only concern with these is that they were having difficulty holding their shape even after refrigeration. I freezed a few so let’s see if they’re easier to handle from frozen. Overall highly recommend!

Great recipe! However I felt it needed a sauce. I mixed together a little yogurt, lemon, dill, and salt and put that on top. In my opinion, it balanced the flavor and improved the taste.