No Time To Defrost Turkey Burgers with Mushrooms by
I will submit photos later.
1 Lb. Ground Turkey (frozen)
1 Tablespoon Olive Oil
1/2 cup chopped onion
1 cup sliced mushrooms
dash or two of soy sauce
3 Tablespoons butter - separated
1 Tablespoon flour
2/3 cup Chicken Stock - separated
salt & pepper to taste
1/4 teaspoon Cayenne pepper (optional)
Lb. Ground Turkey (frozen)
Tablespoon Olive Oil
Tablespoons butter - separated
Chicken Stock - separated
teaspoon Cayenne pepper (optional)
In a large frying pan or dutch oven, add 1/3 cup chicken stock and frozen ground turkey. Cover pan and cook over medium-low heat.
In a separate frying pan, add olive oil and 1 tablespoon of butter to the pan. Heat up slightly for about one minute and then add in onions. Salt lightly and let cook until onions are opaque - about 2-3 minutes. Add in sliced mushrooms (I used baby bella but white buttons would also work). Add dash of soy sauce and cayenne pepper (if you choose to use it) and let cook until liquid is cooked down and mushrooms are browned - about 10 minutes or until you feel they are cooked to your liking.
While mushrooms/onion mixture is cooking, check the ground meat often and make sure it is cooking on all sides. You have to flip it over and chop it to get it cooked evenly. Once ground turkey is fully cooked, lower heat and add in cooked onions/mushroom mixture and stir until well combined.
In a small frying pan, add remaining butter and let melt over medium heat. Add in flour and whisk to make a roux (just about 2 minutes). Add in remaining chicken stock to roux and whisk until it forms a gravy (you could add a little more chicken stock if it is too thick). Once the gravy is formed, add it to meat mixture and serve on any kind of bread or sandwich roll for a delicious sandwich.
Serving Size: large sandwich