Growing up, the only time turkey was ever served in my house was on Thanksgiving. I didn’t even know it came ground until I saw it in the grocery store one day. Even when I saw it, I had no interest in buying it. I wasn’t a big fan of turkey on Thanksgiving so, I certainly didn’t want to eat it any other day of the year! That is until my husband and I set out on our journey to become healthier.
I read countless times about how much healthier turkey was than beef. I wasn’t sold. I began searching for a recipe to try and replace the beef I had become so accustomed to in my 20 some years of life (minus that stint I had as a vegetarian…). I decided on a Greek style turkey burger recipe I had found. The original recipe called for olives which both my husband and I despise (can you say soul mates?!) so, we decided to replace them with mushrooms. I don’t know how they would have tasted with the olives but, I can assure you they couldn’t possibly be better than they are with mushrooms! I went into my turkey tasting a skeptic, but boy did I come out a believer!
Since my turkey tasting experience turned out so well, I have since switched almost entirely to ground turkey instead of beef. And while, I won’t go as far as to say these beat out a big, juicy beef burger, they sure do beat out any turkey burger I’ve ever had (and there have been several!). The flavoring is outstanding and the feta mixed in helps to keeps them moist. We like these best served on Sandwich Thins with lettuce, tomato, and red onions. Their so flavorful I don’t even bother with condiments!
Mushroom and Feta Turkey Burgers
Yields: 4 Burgers
1 Pound Lean Ground Turkey
1/2 Cup Crumbled Feta Cheese
1/2 Cup Mushrooms (Whichever kind you like), Chopped Small
1 Teaspoon Dried Italian Seasoning
1 Teaspoon Dried Oregano
1 Teaspoon Dried Parsley
1 Teaspoon Dried Basil
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
Combine all ingredients and form mixture into four even patties. Cook patties on your preferred cooking surface (grill, skillet, etc. (I used a Foreman.)) just until internal temperature reads 165 degrees on a meat thermometer. Remove from cooking surface and serve as desired.