Turkey Mushroom Burger With Chunky Tomato Salsa Compote - cooking recipe

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 3 tablespoons 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 1 tablespoon mango chutney or 1 tablespoon roast peach chutney
2 tablespoons vegetable oil
1/2 teaspoon salt
3 tablespoons lime juice

Preparation

MUSHROOM PUREE AND BURGERS:.
To a hot saute pan over medium high heat, add the olive oil and butter and melt.
Add garlic, onion, and bay leaf, and sweat for 1 minute.
Add the mushrooms, season with salt and pepper, and cook until liquid is released and mushrooms are almost dry.
Stir in the thyme and oregano; remove from the heat and allow to cool.
Remove the bay leaf.
Place the turkey in a large mixer and add the cooled mushroom mixture, mix well and season with salt and pepper.
Form the mixture into 8-ounce patties.
Pan fry or grill the burgers until cooked through.
Serve on a bun with romaine lettuce, sliced red onions and chunky tomato salsa compote.
CHUNKY TOMATO SALSA COMPOTE:.
In a small saucepan, combine all of the ingredients and bring to a boil.
Lower to a simmer and cook until most of the liquid has reduced.