Make a classic mushroom and swiss burger using ground turkey! These stuffed turkey burgers are packed with portobello mushrooms and melted swiss cheese.
Spritz a pan skillet lightly with PAM before heating on the stove top at medium low heat. Add the sliced mushrooms and cook until tender, about 8 minutes.
Add 1/2 cup of beef broth to the pan. In small bowl, whisk the cornstarch with a tablespoon of beef broth until a very smooth liquid is formed (no lumps!).
Add the cornstarch liquid to the pan, then stir and cook on low for about 2 minutes until the gravy thickens and becomes glossy.
Split the finished mushrooms and gravy in half, into two separate bowls: one for filling the inside of the burgers, and one to be set aside for topping the finished burgers.
Fold each slice of Swiss in half, then fold in half again, making each slice into a thick square-shaped stack of Swiss. 4 slices of cheese = 4 stacks.
Divide the pound of turkey into 8 equal parts. For each burger, flatten 2 parts into separate patties. Top one patty with a spoonful of mushrooms with gravy and place a Swiss cheese stack on top. Gently cover the first patty with the second patty and pinch the edges to seal, tamping gently to even out the thickness. Repeat until you have 4 stuffed turkey burgers ready to cook.
Spritz a skillet with PAM. Heat the skillet to medium heat. Cook the burgers in the skillet for about 5 minutes on each side or until the meat reaches 165 F. If the pan begins to get too hot, reduce the heat slightly.
Serve on buns and top with the mushrooms and gravy that you set aside earlier.
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