Turkey Burger Steaks with Mushroom Wine Sauce

Serves 4

This is a turkey version of a traditional hamburger steak, as in the similar and related recipes links. It is lighter, healthier than most hamburger recipes, and I just love the flavor of turkey. Despite the number of ingredients, which add flavor and moisture, it comes together very easily and in very little time. I prefer the flavor of 93% lean ground turkey, but you can use a leaner grind if desired. This is a quick and delicious main dish for a busy weeknight that is special enough for casual entertaining.

Ingredients

• 3 tablespoons olive oil, divided
• 1-1/2 cups finely chopped onions
• 3 large cloves garlic, minced
• 1 large egg
• 1 tablespoon milk (can use reduced or nonfat)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon dried sage leaves
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon ground savory
• 2 tablespoons freshly grated Parmesan cheese
• 3/4 cup coarse fresh breadcrumbs
• 1 pound ground turkey, at least 93% lean
• Salt and pepper to taste

• 8 ounces cremini or white button mushrooms, thickly sliced
• Salt and pepper to taste
• 1 cup dry red wine
• 1 cup homemade or low-sodium chicken broth

Heat 1 tablespoon olive oil in an 8-inch skillet over medium-high heat. Add the onions and sauté until tender, about 4 minutes. Add the garlic and sauté one more minute. Remove pan from heat and let cool slightly.

Meanwhile, preheat oven to 250° F. Crack the egg into a medium bowl and beat lightly. Add the milk, Worcestershire sauce, lemon juice, sage, thyme, savory and cheese. Stir to combine. Add the breadcrumbs, turkey, cooked onions, salt and pepper. Gently mix together with your hands until well-combined. (If you want to taste for seasoning, form a very small patty and cook in a small skillet or in the microwave until done, then adjust seasonings as desired.) Form the turkey mixture into 4 patties, each about 1-inch thick. (Can be done several hours ahead of time, covered and refrigerated.)

Heat a large skillet over medium-high heat. Add the remaining 2 tablespoons of oil. Place the turkey burgers in the skillet and brown on one side, about 5 minutes. Turn, reduce heat to medium, and brown the other side another 4 to 5 minutes, or until the juices run clear when pierced with a knife. Remove from pan and place on a plate in the oven to keep warm.

Meanwhile, make the sauce. Add the mushrooms to the turkey skillet, season with salt and pepper, and sauté until lightly browned, about 5 minutes. Add the wine, and stir, scraping up all the browned bits in the bottom of the pan. Increase heat to high and add the broth. Bring to a boil and reduce to about half, about 2 minutes. Place the turkey burgers back in the pan and spoon sauce over them. Serve immediately, topping with mushrooms and sauce.