Onion and Mushroom Smothered Super Swiss Turkey Burgers

Categories: Hamburgers, Main Dish, Rachael Ray, Turkey

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, sliced
• salt
• fresh ground black pepper
• 1/2 lb button mushroom, trimmed, and thinly sliced
• 2 teaspoons all-purpose flour
• 1/4 cup dry white wine
• 3/4 cup chicken stock
• 1 1/4 lbs ground turkey breast
• 1/3 lb swiss cheese, cut in 1/4-inch cubes
• 2 teaspoons poultry seasoning
• 1/4 teaspoon cayenne pepper
• 4 sandwich-size sourdough english muffins, split and toasted

Directions

1. Preheat large skillet over medium-high heat with the 2 tablespoons olive oil.

2. Add onions ans season with salt and pepper.

3. Cover pan with foil and set a lid or plate on top to smother onions, for 5 minutes.

4. Add mushrooms to the onions and smother them for another 5 minutes, stirring occasionally.

5. Uncover pan and let juices cook off a little. Sprinkle with the flour.

6. Cook for 1 minute; add wine and chicken broth and cook sauce until nice and thick, about 2 minutes.

7. Combine ground turkey, cheese, salt and pepper, poultry seasoning, and cayenne pepper in a medium bowl.

8. Score the meat with the side of your hand to separate it into 4 equal amounts.

9. Form the mixture into 4 large patties no more than 1" thick.

10. Drizzle the patties liberally with olive oil.

11. Preheat a large nonstick skillet over medium-high heat.

12. Once the skillet is hot, add the patties and cook them for 5-6 minutes on each side, or until turkey is cooked through.

13. Serve the burgers on the toasted English muffins, smothered with the onions and mushrooms.

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