Feta and Sun-Dried Tomato Turkey Burgers with Lemon-Caper Mushrooms

Instructions

1. 1

   Finely chop the onion, garlic and parsley. Drain and finely chop the sun-dried tomatoes, measuring 40 g after draining. Crumble the feta, slice the mushrooms and tomato, drain the capers and separate the lettuce leaves.

2. 2

   Gently mix the turkey, garlic, breadcrumbs, feta, sun-dried tomatoes, onion, parsley, oregano, salt and 0.25 tsp black pepper in a bowl. Divide into four equal patties about 11–12 cm across and 2 cm thick.

3. 3

   Heat 1 tsp olive oil in a 28–30 cm nonstick frying pan over medium heat for about 2 minutes. Add two patties without crowding. Cook for 6–7 minutes per side, adjusting the heat to prevent scorching, until the center of each reaches 74°C/165°F on a food thermometer. Allow extra time if needed.

4. 4

   While the first burger batch cooks, melt the butter in a separate 24–26 cm frying pan over medium-high heat. Add the mushrooms and cook for 7–9 minutes, stirring occasionally, until their released moisture evaporates and they begin to brown. Reduce to medium heat, add the capers, lemon zest, lemon juice and remaining 0.25 tsp black pepper, and cook for 1 minute. Remove from the heat and cover.

5. 5

   Transfer the cooked burgers to a plate and loosely cover. Add the remaining 1 tsp olive oil to the burger pan and cook the remaining two patties over medium heat for 6–7 minutes per side, again checking that every center reaches 74°C/165°F.

6. 6

   Split the buns and divide the lettuce and sliced tomato between the bases. Add one cooked burger to each, spoon over all the mushrooms and their buttery juices, and close with the bun tops. Serve immediately.