This winning burger from My Burger features a griddle-seared, hand-packed JENNIE-O® turkey patty topped with aged gruyere cheese, house-made teriyaki sauce, baby portabella mushrooms, iceberg lettuce, tomatoes and truffle aioli.
Makes 0 serving
PREP Under 15 minutes
TOTAL Under 15 minutes
- 1 (16-ounce) package JENNIE-O® Lean Ground Turkey
- 1 teaspoon seasoned salt
- 4 hamburger buns, sliced
- 2 tablespoons butter, divided
- 8 baby Portobello mushrooms, sliced
- 4 slices Gruyere cheese
- 2 ounces truffle aioli
- 1 ½ ounces teriyaki sauce
- 1 large tomato, sliced
- 1 cup iceberg lettuce
Spread half of the whipped butter on both sides of the buns. Toast on a pan until golden brown, remove from pan. Place remaining butter in the pan and add Portobello mushrooms. Sauté until soft, about 2-3 minutes. Shape turkey into 4 ½” thick patties and sprinkle with seasoned salt. Spray nonstick skillet with cooking spray. Preheat skillet over medium-high heat. Add turkey patties to hot skillet. Cook approximately 14 to 16 minutes, turning 2 to 3 times. Always cook to well-done, 165°F as measured by a meat thermometer. Top with Gruyere cheese when the burgers are close to done. Spread bottom bun with truffle aioli. Top with turkey burger, teriyaki sauce, mushrooms, tomato, and lettuce.