Baharat Mushroom and Turkey Burgers
Inspired by techniques from NYT Cooking.
Deeply savoury turkey burgers flavoured with umami-rich roasted mushrooms and warm baharat spice, finished in the oven until tender and juicy.
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Method
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Equipment
- 2 rimmed baking trays
- baking paper
- spice grinder
- small jar
- large bowl
- 1-2 large heavy frying pans
- fish slice
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 449 kcal |
| Protein | 24.3 g |
| Carbohydrate | 40.5 g |
| of which sugars | 8.1 g |
| of which free sugars | 4.4 g |
| Fat | 22.6 g |
| of which saturates | 4.5 g |
| Fibre | 4.5 g |
| Salt | 2.36 g |
Protein per 100 kcal
5.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Roasted mushrooms
- 680 g chestnut mushrooms, finely chopped
- 30 ml olive oil
- 3 g fine sea salt or table salt about ½ tsp
Baharat
- 2 tbsp black peppercorns
- 2 tbsp allspice berries
- ½ tsp cumin seeds
- 1 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
Patties
- 450 g turkey mince
- ½ medium onion, finely chopped about 60 g
- 2 garlic cloves, finely grated
- 15 g flat-leaf parsley, chopped
- 2 tbsp chopped mint or dill
- 2 tbsp chopped coriander
- 6 g fine sea salt or table salt about 1 tsp
- ¼ tsp cayenne pepper
- 1 large egg
To cook
- 30 ml rapeseed or grapeseed oil
To serve
- 6 wholemeal burger buns, split
- 6 lettuce leaves
- 2 tomatoes, sliced
- 1
Roast mushrooms. Preheat the oven to 220 °C (200 °C fan). Toss 680 g finely chopped chestnut mushrooms with 30 ml olive oil and ½ tsp fine salt on a lined baking tray and roast for 25-30 minutes, stirring halfway through twice, until they have released their liquid and look dry and browned; set aside to cool.
- 2
Baharat spice. Grind 2 tbsp black peppercorns, 2 tbsp allspice berries and ½ tsp cumin seeds to a powder using a spice grinder. Stir in 1 tsp ground cinnamon and ½ tsp freshly grated nutmeg and store in a small jar.
- 3
Mix. In a large bowl combine 450 g turkey mince, the cooled roasted mushrooms, ½ medium finely chopped onion, 2 finely grated garlic cloves, 15 g chopped flat-leaf parsley, 2 tbsp chopped mint or dill, 2 tbsp chopped coriander, 1 tsp fine salt, ¼ tsp cayenne pepper and 1 large egg. Mix very gently until just combined.
- 4
Shape. Divide the mixture into 6 equal portions and gently shape each into a patty. Set them on an oiled baking tray and chill for at least 30 minutes.
- 5
Sear. Heat 1 tbsp rapeseed or grapeseed oil in a large heavy frying pan over a medium-high heat and sear the patties for 4 minutes on each side, working in batches if necessary, until both sides are well browned.
- 6
Finish in oven. Transfer the seared patties to a lined baking tray and bake in a 220 °C oven (200 °C fan) for 7-8 minutes until the centre reaches 74 °C. Let them rest for 2 minutes before serving.
- 7
Serve. Arrange each patty in a split wholemeal bun with fresh lettuce leaves and sliced tomato.
Storage
The cooled roasted mushrooms keep refrigerated for up to 3 days; uncooked patties freeze well for up to 3 months when wrapped individually. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
