A delightful twist on the classic turkey burger, enhanced with roasted garlic and a savory mushroom topping.
Heat a nonstick skillet over medium heat and add a drizzle of olive oil.
Ensure the skillet is evenly heated before adding oil to prevent sticking.
Sauté the garlic cloves until golden brown, then remove and let cool.
Turn the garlic frequently to avoid burning and achieve an even roast.
In the same skillet, cook the onions until tender, then add the mushrooms and soy sauce.
Cook the mushrooms until they release their moisture and become golden.
Stir in the balsamic vinegar and cook until it reduces. Remove from heat and mix in the blue cheese.
Adding the cheese off the heat ensures it melts gently without separating.
In a mixing bowl, combine the turkey, minced roasted garlic, Dijon mustard, rosemary, salt, and pepper.
Mix gently to avoid overworking the meat, which can make the patties tough.
Shape the mixture into four equal patties.
Make a small indentation in the center of each patty to prevent puffing during cooking.
Heat a grill pan over medium-high heat and lightly oil it.
Ensure the grill pan is hot before adding the patties for a good sear.
Cook the patties for about 5 minutes per side or until fully cooked.
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Assemble the burgers by placing a lettuce leaf on each bun, followed by a patty and the mushroom topping.
Toast the buns lightly for added texture and flavor.
Serve the burgers warm with your favorite sides and enjoy!
Pair with a crisp salad or sweet potato fries for a complete meal.
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