Mushroom, Parmesan, and Wheat Germ Turkey Burgers
Mushroom, Parmesan, and Wheat Germ Turkey Burgers
These flavorful burgers from Kretschmer will satisfy even the red meat lovers in your family. They’re filled with mushrooms, Parmigiano-Reggiano, wheat germ, and Dijon mustard. Cook them on the grill or in a grill pan on top of your stove.
Notes
This recipe works best using lean ground turkey that is not 99-percent fat free.
Ingredients
- 1 Teaspoon plus 1 tablespoon olive oil, divided
- 1½ Cup chopped cremini mushrooms
- ½ Teaspoon minced garlic
- ¾ Pound lean ground turkey
- ¼ Cup Kretschmer Original Toasted Wheat Germ
- 3 Tablespoons Dijon mustard
- 2 Tablespoons freshly grated Parmigiano-Reggiano
- ⅛ Teaspoon black pepper
- Buns, sliced tomatoes, lettuce, and pickles, for serving
Directions
In medium skillet, heat 1 teaspoon of the olive oil over medium heat until shimmering. Add the mushrooms and garlic, and sauté until the mushrooms are soft, 3 to 4 minutes. Remove from the heat and set aside to cool.
In a large bowl, mix together the turkey, wheat germ, mustard, cheese, black pepper, and cooked mushrooms. Form into 4 patties or 8 sliders. Grill on the barbecue or in a preheated grill pan until cooked through, about 5 minutes per side. Brush with the remaining 1 tablespoon olive oil and serve immediately with all the fixings: buns, sliced tomatoes, lettuce and pickles.
Nutritional Facts