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printer friendly format   Turkey-Mushroom Nut-Crunch Burgers I created this recipe a few months ago because I was looking for a way to serve my family a tasty burger without using red meat. The onions and mushrooms keep the meat moist and juicy without all the added fat. This also makes an excellent meat loaf. 1 tablespoon Canola oil 1 medium onion, minced 8 ounces mushrooms, wiped clean and chopped fine 1/2 cup bread crumbs 1 whole egg or 2 egg whites 1 teaspoon seasoned salt 1 teaspoon ground oregano 2 ounces walnuts, chopped 1 pound lean ground turkey Optional Horseradish Sauce: 2 teaspoons prepared white horseradish 1/2 teaspoon sugar 1/2 teaspoon Balsamic or cider vinegar 1/4 teaspoon salt 1/4 cup heavy cream Add oil to large frying pan over medium heat. When hot, stir in onions, cooking till limp. Add mushrooms and cook till liquid boils away and onions begin to brown. Allow to cool. In large mixing bowl, combine the bread crumbs, the egg or egg whites, seasoned salt, oregano, and nuts. Stir in cooled onion-mushroom mixture. Add turkey and hand mix just until combined. Form into 4 patties and cook in broiler or grill over charcoal till well-done. For sauce, combine horseradish, sugar, vinegar and salt in small bowl. Beat cream in medium-sized chilled bowl till stiff peaks form. Stir two tablespoons whipped cream into horseradish mixture to lighten it, then fold thoroughly into the remaining whipped cream. Serve burgers on multi-grain rolls topped with horseradish sauce. Serves 4. All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.