Prep 10 mins
Cook 30 mins
A variation of the old diner stand-by. Instead of beef, they use ground turkey, and sauteed mushrooms and onions, instead of grilled onions.
- 1 lb ground turkey (don't use ground breast-too dry!)
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 tablespoon Worcestershire sauce
- salt and pepper, to taste
- cooking spray
- 1 tablespoon olive oil
- 1⁄4 cup yellow onion, thinly sliced
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1 (8 ounce) package cremini mushrooms, sliced
- 1 1⁄2 teaspoons all-purpose flour
- 1⁄4 cup dark beer (such as porter)
- 8 slices rye bread
- 4 slices provolone cheese
- In a mixing bowl, combine turkey, onion powder, garlic powder, worcestershire and salt and pepper. Form into 4 4-inch patties.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties; cook 4 minutes on each side or until done.
- Heat oil in a medium skillet over medium-high heat. Add onion, salt, pepper, and mushrooms; sauté 3 minutes. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Stir in beer; cook 30 seconds or until thick. Remove from heat; keep warm.
- When patties are done, remove from large skillet. Wipe pan clean; heat over medium-high heat.
- Coat 1 side of each bread slice with cooking spray. Place 4 bread slices, coated sides down, in pan. Top each with 1 patty, 1 cheese slice, and one-fourth of mushroom mixture. Top with remaining bread slices; coat with cooking spray. Cook 2 minutes on each side or until browned.
- Serve with sweet potato fries or coleslaw.
My husband said, "Give it a 5." So you definitely have a winner. I used white wine instead of beer but kept everything else the same. These were lovely and a true comfort food. Thanks for a great down home cooking burger Mikekey. Made for PRMR.