What many people don’t know is that Jimmy makes the BEST burgers. I can’t really say he’s famous for them because he only sells his limited quantity of 10 on “Burger Night” at the Annex Kitchen, but those who have had it likely agree with me. Even his turkey burgers make you not miss beef. The secret? Perfectly seasoned turkey (thigh meat) patty made with mushrooms quickly put through the food processor. Sounds odd but I assure you, you will not regret giving this recipe a shot. The mushrooms not only add a delicious umami element but also makes the burger as juicy as can be.
You can really add whatever topping you like but I recommend this combo of swiss cheese, spicy mayo, and arugula. Simple, tasty, umami.
Enjoy the pics of Preston being a hand model and Chloe modeling two leaves of arugula. It was their idea. Any excuse to climb on a table, I suppose.
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
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- 1 lb ground turkey thigh meat use breast meat if you can't find thigh
- 6 oz cremini mushrooms, roughly chopped
- 1/4 cup mayo
- Sriracha
- arugula
- kosher salt
- freshly cracked black pepper
- 2 brioche hamburger buns
- 4 slices Swiss cheese
- extra virgin olive oil or other cooking oil
Ingredients
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- Add the mushrooms to a small food processor and pulse until you achieve a finely chopped consistency. Add the mushrooms to the turkey and gently mix until evenly incorporated. Make two 8 ounce patties. In a separate small bowl add the mayo and add Sriracha until it is as spicy as you like. Season the patties generously on both sides with salt and pepper. Grill or saute the burger patties (adding the cheese when they are about 90% cooked through) until they are firm or an instant read thermometer reads 160 degrees. About 10 minutes. Toast the buns. To build the burgers: add the spicy mayo to the bottom layer, then burger patty, then a small handful of arugula. Dig in.
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