Turkey Burgers with Beet Slaw
6 ounces white mushrooms
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup plus 2 tablespoons chopped fresh dill
2 small cloves garlic, finely grated
1 beet, trimmed and peeled
1/4 cup horseradish (do not drain)
4 dill pickle spears, plus 2 tablespoons brine
1/4 cup sour cream
1 pound ground turkey
4 whole-wheat hamburger buns, split and toasted
Lettuce, sliced tomato and sliced onion, for topping
Instructions:
Pulse the mushrooms in a food processor until very finely chopped (or finely chop with a knife). Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until the liquid is released and the mushrooms are lightly browned, about 5 minutes. Add 2 tablespoons dill and half the garlic; stir to combine and remove from the heat. Scrape into a large bowl and let cool, stirring occasionally, about 10 minutes. Wipe out the skillet.
While the mushrooms cool, grate the beet on the large holes of a box grater. Toss with the remaining 1/4 cup dill, the horseradish, pickle brine and a pinch each of salt and pepper. Mix the sour cream with the remaining garlic; season with salt and pepper.
Add the turkey and a big pinch each of salt and pepper to the cooled mushrooms; mix well. Form into four 4-inch patties. Heat the remaining 1 tablespoon olive oil in the reserved skillet over medium-high heat. Add the patties and cook until well browned, about 4 minutes per side.
Spread the sour cream sauce on the buns. Serve the burgers on the buns with lettuce, tomato, onion and the beet slaw. Serve with the pickle spears.
