Caramelized shallot and sautéed mushrooms nestled in red wine, getting frisky all up on a turkey burg caressed with Swiss cheese, sandwiched between hot crispy fresh buns.
Every Tuesday, my girlfriends and I get together and cook up turkey burgers. Aside from the juicy burgs, Turkey Burger Tuesdays consists of copious amounts of sweet potato fries, girl chatter, and wine. We do sometimes change it up and make something un-burger-esque, but we enjoy experimenting with different burger add-ins and toppings.
For last week’s Turkey Burger Tuesday, I was in the mood for something swanky, but was in need of some burger inspiration. I poked around Cooking Light’s archive of healthy grilled burgers and was drawn to their Cheddar Cheeseburger with Caramelized Shallots. I settled on that recipe as my burgspiration and added a splash of red wine to the shallots. Because I had a whole basket of mushrooms sitting in my refrigerator, I figured that needed to happen, too. With the red wine…too.
The shallots take a hot minute to caramelize, but while they’re busy getting all delectable, you can multi-task by sautéing the mushrooms and preparing the turkey burgers.
Got a load of these shroomages and shallots:
These turkey burgers are so very satisfying. They have all the flavors and textures a great burger should have and really give you something to sink your teeth into. I made the burgers in a cast iron skillet, but if you’re grill-endowed, I recommend firing it up! The smokey char flavor would go excellently with the red wine caramelized shallots and sautéed shrooms. The girls and I tend to go bun-less on Turkey Burger Tuesdays, but I found these gluten-free rolls at my local grocery store and decided to give them a whirl as burger buns.
Have I mentioned you should serve these burgers with
1800 pounds an appropriate portion size of sweet potato fries and a couple bottles glasses of wine?
Make these succulent burgs.