Turkey Mushroom Burger With Chunky Tomato Salsa Compote

Ingredients

MUSHROOM PUREE

• 2 tablespoons olive oil
• 4 ounces butter
• 3 garlic cloves, minced
• 1 teaspoon chopped onion
• 1 lb button mushroom, chopped fine in a food processor
• 1 lb portabella mushroom, cut into 1/4-inch pieces
• 1/4 cup chopped thyme
• 1/4 cup chopped oregano
• 1 bay leaf
• salt
• pepper
• crushed red pepper flakes
• 3 tablespoons prepared mango chutney, finely chopped or roast peach chutney

BURGERS

• 2 lbs ground turkey (7%)
• 8 hamburger buns
• romaine lettuce leaf
• thinly sliced red onion

CHUNKY TOMATO SALSA COMPOTE

• 1 cup chopped tomato
• 1/4 cup minced red onion
• 1/4 cup minced cilantro
• 1/4 cup minced green onion
• 2 tablespoons minced jalapenos
• 1 tablespoon honey or mango chutney or roast peach chutney
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 3 tablespoons lime juice

Directions

1. 1

   MUSHROOM PUREE AND BURGERS:.

2. 2

   To a hot saute pan over medium high heat, add the olive oil and butter and melt.

3. 3

   Add garlic, onion, and bay leaf, and sweat for 1 minute.

4. 4

   Add the mushrooms, season with salt and pepper, and cook until liquid is released and mushrooms are almost dry.

5. 5

   Stir in the thyme and oregano; remove from the heat and allow to cool.

6. 6

   Remove the bay leaf.

7. 7

   Place the turkey in a large mixer and add the cooled mushroom mixture, mix well and season with salt and pepper.

8. 8

   Form the mixture into 8-ounce patties.

9. 9

   Pan fry or grill the burgers until cooked through.

10. 10

    Serve on a bun with romaine lettuce, sliced red onions and chunky tomato salsa compote.

11. 11

    CHUNKY TOMATO SALSA COMPOTE:.

12. 12

    In a small saucepan, combine all of the ingredients and bring to a boil.

13. 13

    Lower to a simmer and cook until most of the liquid has reduced.