All Out Turkey Burgers (topped with mushrooms and a fried egg!)


This is a big, juicy burger piled high with savory, filling toppings, including my April ingredient of the month – mushrooms!  This recipe makes four decadent burgers.


  • 1 package 93% Lean Ground Turkey (about 1.3 lbs)
  • 1 tsp Garlic Powder
  • 1 tsp Lawry’s Seasoned Salt
  • Pepper, divided
  • 3 tbsp Breadcrumbs
  • 1 Shallot, divided
  • 5 Eggs, divided
  • Cheddar, or your favorite burger cheese
  • 1/4 lb Mushrooms
  • Kosher Salt
  • EVOO
  • Baguette, or your favorite crusty bread

Here’s what I did:

Pre-heat the grill to medium and make the burgers. In a large bowl, drop in the ground turkey, garlic powder, Lawry’s seasoned salt, 1/2 teaspoon of pepper, breadcrumbs and 1 tablespoon of shallot, minced.  In a small bowl, beat one egg, then add that to the turkey.  Combine all the ingredients until just mixed in.  Be careful not to over mix since that will degrade the texture and moisture of the burgers.

Form the turkey into four burgers.  Place them on a plate covered with wax paper, so it’s easy to transfer them to the grill.  Gently press your thumb in the middle of the burger, which will help it not plump up in the middle too much during cooking.

Wash and slice the mushrooms.  Slice the rest of the shallot.  On the stove, heat a small to medium sauté pan to medium high heat.  Add one tablespoon of olive oil, the mushrooms and the shallots to the pan.  Sprinkle with a few pinches of kosher salt to draw the moisture out. Sauté the mushrooms until they are a deep golden brown, about 10 minutes, then reduce the heat to low and keep them warm on the stove until you are ready to plate.

Meanwhile, put the burgers on the grill.  Grill about five minutes on each side, until the burgers are completely cooked through.  Top with slices of cheese to let it melt onto the burgers  before coming off the grill.

When you flip the burgers, heat a medium frying or sauté pan over medium-high heat.  Crack four eggs separately into the heated pan.  Season with salt and pepper.  Cook to your desired doneness.  [I had mine over easy, without flipping the egg at all, but we flipped Joe’s and cooked his egg a little longer].

Slice the baguette to make buns.  It’s time to plate!  Place the burger on the bottom half of the bun, then top with the sautéed mushrooms, followed by the fried egg.  Press the top half of the bun down on top of the burger to let the egg yolk drip into the rest of the dish and the bread.  Enjoy!



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