I love when one simple technique can elevate a recipe that is already great to something even better.  We already have a basic turkey burger that we love, but recently we tried this version from Josie and we were sold.  In a genius technique, this method involves grinding up dried porcini mushrooms to a powder and coating the burger patties with the mushroom mixture before cooking.  It adds a nice pop of mushroom flavor and also seals in moisture for a nice, juicy burger.

The first time we made these we had friends over for dinner and later that evening one of them texted to say, “I’m going to put mushroom powder on every burger I make!”  For my part, I’ll definitely be sure to keep dried porcinis on hand any time I want to give a burger that extra bit of oomph.  We haven’t tried this with additional sauce because there is really no need, but if I were going to add one, I think a garlic-herb aioli would be a nice pairing.


For the burgers: 

  • 1 oz. dried mushrooms, such as porcinis
  • 1¼ lbs. ground turkey
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 2 cloves garlic, minced or pressed
  • 1 tsp. Worcestershire sauce
  • 1 tsp. Dijon mustard
  • 1 tbsp. minced fresh chives
  • 2 tbsp. minced fresh parsley
  • 2 tbsp. olive oil

To assemble: 

  • Thinly sliced havarti, about 2-3 oz.
  • 4 burger buns, split and lightly toasted
  • Lettuce, spinach, or argula


  • 01

    Place the dried mushrooms in the bowl of a food processor.  Pulse repeatedly until the mixture is a finely ground powder.  Transfer the powder to a shallow dish such as a pie plate.  In a large bowl, combine the ground turkey, salt, pepper, garlic, Worcestershire, Dijon, chives and parsley.  Mix together until evenly combined.  Form into 4 patties.  Coat the outside of the patties in the mushroom powder.

  • 02

    Heat oil in a skillet over medium heat.  (Alternatively heat a grill, and oil the grates.)  Add the patties to the pan and cook until well browned on the first side, about 4 minutes.  Flip the burgers and continue to cook on the second side until well browned outside and the internal temperature reads 160˚ F in the center.  A few minutes before the burgers will be done cooking, top with the sliced havarti and let melt.  Remove the burgers from the pan.  Assemble on buns with lettuce, etc. as desired.


  • Yum – sounds so good – always looking for a new recipe for turkey burgers – one of our favorites!

  • atlmichelle

    I have a food network recipe for a turkey burger where you grind up a portobello mushroom and incorporate it into the meat. It yields a super moist and delicious burger. I will definitely try this version next, I absolutely love mushrooms.

  • Wow! I am so trying this. What a unique idea for burgers…and I’m already obsessed with Harvarti.

  • Loving these! Mushrooms and havarti! YUM!

  • LisaR @ Who Stole My Baby?

    I’ll take any excuse I can get to buy fancy cheese. Maybe my husband won’t notice because of all the meat.

  • What an amazing idea! (And a great way to sneak mushroom flavor into a meal for someone who thinks they don’t like them) :)

  • Rayna W.

    I’m always looking for a great way to spice up a weekday meal!

  • Meghan Hunt

    I recently saw the mushroom trick on Chopped and have been wanting to try it somehow. Thanks for sharing this recipe!

  • Caroline L.

    Oh wow, this sounds ridiculously amazing. I read the title & drooled right there.

  • wow these look great. I had a burger once in a restaurant where they crushed dried shiitake mushrooms with beef. I have to try this turkey one because it sounds right up my ally.

  • Leslie Green

    what a fabulous idea of the ground mushrooms!!!

  • Great tip on the mushroom crust, I like that technique, kind of like a “naked beef wellington burger” except it’s turkey.

  • I love the sound of these, thanks so much for the recipe!

  • Rachel Plemmons

    Yum! Yum! These look delicious!

  • Kateiscooking

    We’ve been doing morel dusted ribeyes with some morels we bought at the Mansfield Mushroom festival (a bit west of you.) They’re totally killer. Why I never thought about crusting burgers I don’t know. But, THANK YOU for the idea! Now, if only dinner wasn’t already cooked… Kateiscooking

  • southern-spoon.blogspot.com

    What a fantastic idea, thank you for sharing! Will be trying this soon…