Mushroom Blue Cheese Turkey Burgers Recipe
Chopped mushrooms and onions keep these turkey burgers perfectly moist on the grill. Blue cheese rounds out this quick favorite with a flavor you'll find irresistible!
Excellent burgers. I left out the blue cheese and they are still moist and delicious. I don't make any other kind of ground beef burgers anymore because these are so much more better than the normal one's. Love this recipe!~
This is an excellent recipe - thank you for sharing! I took tips from others and stuck these babies in the freezer for about 10 minutes prior to grilling, and everything held together wonderfully. I had made them thick, so I used a little meat thermometer so I could tell when they were done without having to slice into them. (I also mixed the cheese right into the patties. Not sure it made a difference one way or another, but it was yummy.) These burgers need no condiments, although I did spread a little honey dijon on the bun, because I do love mustard. I served these with the Apple Cole Slaw recipe available on this site, and it was one delicious spring-time meal. This recipe is a keeper!
We probably eat this recipe at least once a week - love it! We add a full container of the crumbled bleu cheese (about 1/2 cup) directly to the mixture and it makes 8 burgers (much better than sprinkled on top). Great the 2nd day too (and don't worry if the burgers appear "black" out of the fridge... that's just the mushrooms with all the moisture. They're wonderful! We fry in a pan with just a touch of butter if it's not grilling season. Thanks for the recipe.
This Mediterranean-style turkey burger is flavored with basil pesto and crumbled feta cheese. It's delicious, fancy, and ready in only 20 minutes! Serve on buns with lettuce and tomato.
All the components of hot wings (Buffalo sauce and ranch dressing) come together in these Buffalo turkey burgers that are actually delicious!
EDITED: I made these twice now. First time I made them stovetop and continued basting the burgers in the juices that were running out. My husband said these were the best burgers ever. I used Borsin cheese instead of blue and mixed it in. Second time - we grilled them and juices ran out. Still good but not amazing. LESSON LEARNED - these should be made stove top.
These are pretty good! I mixed the blue cheese in with the meat and everything else. I did forget the chopped onion, but they were still good -- I just served them with fresh sliced onion instead. I used the leftovers to make Italian Wedding Soup the next day!
Blue cheese, jalapeno and Swiss cheese round out these huge grilled burgers. These delicious burgers will make you think twice about eating chicken!