Turkey burgers with mushroom gravy
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Ground turkey |
| 2 | teaspoons | Worcestershire sauce |
| 1 | teaspoon | Dijon mustard |
| 3 | teaspoons | Olive oil |
| 1 | small | Onion; chopped |
| ½ | pounds | Mushrooms; sliced |
| ¼ | teaspoon | Crumbled dried sage |
| ¾ | cup | Chicken broth |
| 2 | teaspoons | All-purpose flour |
| Cranberry sauce as an accompaniment | ||
Directions
In a bowl stir together turkey, Worcestershire sauce, and mustard and form into two ¾-inch-thick burgers. Season burgers with salt and pepper.
In a large heavy skillet heat 2 teaspoons oil over moderately high heat until hot but not smoking and saute burgers until cooked through, about 6 minutes on each side. Transfer burgers to a plate.
To skillet add onion and remaining teaspoon oil and cook over moderate heat, stirring, 3 minutes. Add mushrooms and sage and cook, stirring, until liquid mushrooms give off is evaporated. In a small bowl whisk together broth and flour until flour is dissolved and stir into mushrooms. Simmer gravy, stirring, 5 minutes and spoon over burgers.
Serve burgers with cranberry sauce.
Serves 2.
Gourmet February 1994
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Converted by MM_Buster v2.0l.