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Turkey Burgers with Scallions and Mushrooms

Makes 8 servings

Prep time: 25 minutes, Chilling time: 2 to 3 hours, Grilling time: 10 to 14 minutes

• 8 ounces fresh shiitake mushrooms
• 2 tablespoons thinly sliced garlic
• 1/4 cup olive oil, plus a little more for grilling the patties
• 1 tablespoon finely chopped fresh ginger
• 1 cup thinly sliced scallions
• 1-1/4 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2-1/2 pounds ground turkey (93% lean)
• 1 tablespoon minced fresh thyme
• 1 tablespoon soy sauce
• 2 teaspoons dark sesame oil
• 2 teaspoons dry mustard powder
• 8 sesame seed buns
• Dijon mustard, optional
• Tabasco® sauce, optional

Wipe the mushrooms with a damp paper towel. Twist out the stems from the caps and discard. Cut the mushrooms into 1/4-inch dice.

In a skillet large enough to hold the mushrooms in a single layer, heat the garlic in the oil over medium heat. When the garlic starts to sizzle, swirl it for even cooking until it starts to turn golden, about 3 minutes. Add the ginger and the scallions and continue to cook until the scallions start to wilt, about 1 minute. With a slotted spoon, move the ingredients to a baking sheet, keeping as much of the fragrant oil as possible in the pan. Add the mushrooms in an even layer to the pan and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase the heat to medium and cook until caramelized, 6 to 8 minutes, stirring occasionally. Transfer the mushrooms to the baking sheet, spreading them out to cool.

In a large bowl gently mix the turkey, cooked vegetables, thyme, soy sauce, sesame oil, mustard powder, the remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper. Divide the turkey mixture into 8 portions, about 6 ounces each. Gently shape into patties about 4 inches in diameter and 3/4 inch thick. Cover and refrigerate for 2 to 3 hours.

If you are using a charcoal grill, fill a Weber® RapidFire® chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and preheat the grill to high heat. Keep all the vents open.

If you are using a gas grill, preheat your grill on high until it reaches 500°F.

Lightly coat the burgers on both sides with olive oil. Brush the cooking grate(s) clean. Grill the patties over direct high heat (450°F to 550°F), with the lid closed as much as possible, until well browned on both sides, 6 to 8 minutes, turning once when the patties release easily from the grate and swapping their positions as needed for even cooking. Move the patties over indirect high heat and cook until the internal temperature reaches 165°F, 4 to 6 minutes, swapping their positions as needed for even cooking.

Grill the buns, cut sides down, over direct heat, with the lid open, until lightly toasted, 20 to 30 seconds. Serve warm with mustard and Tabasco® sauce, if desired.

Tip: According to the USDA, ground turkey is fully cooked at 165°F.

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