Kat's Ground Turkey Mushroom Burger
1 oz dried porcini or shiitake mushrooms
4 oz Parmesan (about 1 cup grated)
2 x cloves garlic, peeled
1 tsp freshly ground black pepper
Pinch salt
1 1/2 lb boneless, skinless turkey breasts
2 tbl olive oil or butter.
Method :
Put dried mushrooms in a bowl, and cover with hot water.
Cut Parmesan into chunks; place in container of food processor with garlic;
process until grated (if Parmesan is already grated, just pulse a couple of
times).
Add pepper, salt and chicken or turkey and pulse until mixture is chopped but
not pureed.
Squeeze excess water from mushrooms, but do not wring completely dry, and add to
machine. Pulse two or three more times, until mixture is more or less combined
but, again, not pureed.
Put olive oil in a 12 inch non-stick skillet, and turn heat to medium. Wait a
couple of minutes, then shape chicken mixture into 8 small burgerlike cakes.
Cook 3 minutes a side, or until nicely browned. Do not overcook; when burgers
are firm, they are done.