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Caramelized Onion Mushroom Swiss Turkey Burger

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Savory caramelized onions, mushrooms, and Swiss Cheese make the perfect topping for turkey burgers.

It almost never fails, when we are traveling and stop at a local microbrewery or other casual eateries, Melissa is going to order a burger. We’ve tried all varieties of burgers that include a variety of ground meats, but as we get older we keep looking for healthier alternatives. One of the most satisfying is the old stand-by: the turkey burger. It’s nice to add some other elements to bump up the umami on what can be a rather bland burger, so this caramelized onion mushroom Swiss turkey burger is one of our tried and true favorites.

burger on plate topped with caramelized onions, mushrooms, and swiss cheese

Everything can be made ahead, from the caramelized onions to the turkey patties themselves. This will definitely speed up the preparation time, especially the onions as true caramelized onions take some time to make properly.

Let’s Talk Ingredients


Burgers are no longer just fast food, and the investment you make in preparation time and ingredients will determine how memorable your creations are. None of the ingredients are especially expensive, so you might as well buy the best you can find. Turkey by itself can be somewhat bland and dry, so skipping the herbs and spices is not recommended. Feel free to experiment with some of your own favorite sauces and spices to tailor the flavor to your own personal tastes.

The full ingredient list and measurements are listed in the printable recipe below.

ingredients for turkey burger
  • Turkey. There is some variation in the quality and price of ground turkey, but even the best isn’t all that expensive. Deciding the best lean to fat ratio may be your biggest conundrum, especially if you are health-focused. While you can purchase 99% lean turkey, we really recommend something in the 80-85% range so your burgers don’t come out too dry and flavorless.
  • Caramelized Onions. This is a simple recipe that requires an investment in patience to yield the best results. It doesn’t take much longer to make a double or triple batch, and they freeze and reheat very well. Starting from scratch will more than double the preparation time, so do your future self a favor and make some extra if this is your first time.
  • Mushroom. We used Cremini (or Baby Bellas) for this recipe, but any mushroom would work including the white buttons found at any supermarket. If you really want to raise the bar for this burger, try some Shiitake, Oyster, or Chanterelles – all of them are umami bombs that elevate this burger to the next level.
  • Swiss Cheese. We just used pre-sliced deli swiss cheese which made preparation easy. If you really love this ingredient though, buying some Emmenthaler or Gruyère can only enhance the flavors of the onions and mushrooms.

Let’s Get Cooking


Here are the quick step-by-step instructions with visuals. You can find the full instructions with exact ingredients will be in the recipe card below.

Pro-tip: Caramelized onions can be made in advance and frozen for future use so make a big batch and then freeze in a freezer-safe container.

1. Caramelize the Onions: Rough chop the onions so that slices are between ⅛ and ¼ inches thick. Heat the butter and olive oil in a saucepan on medium heat. Once the butter has melted, add onions and sweat them until they become translucent. Reduce heat to low and continue to cook onions, stirring every 5-10 minutes to prevent them from sticking. Deglaze the pan with a tablespoon or two of water or chicken stock when fond starts to form on the pan. As onions continue to caramelize, continue stirring every 5-10 minutes and deglazing the saucepan as fond forms and the onions are no longer loose in the pan. When the onions achieve a deep golden-brown (or dark brown) remove from heat and set aside.

step 1 caramelizing the onions
step 1 caramelizing the onions

2. Saute the Mushrooms: In a cast-iron skillet, heat olive oil and butter over medium heat. Add mushrooms and saute until they have released their water,  approximately 2-3 minutes. Remove mushrooms from skillet and set aside.

step 2 sautéing mushrooms in a cast iron pan

3. Prepare the Burger Patties: Combine ground turkey with Worcestershire sauce, kosher salt, black pepper, breadcrumbs, garlic salt, onion powder, and chopped parsley. Divide the turkey mixture into three equal portions and form them into patties. Place patties on a small baking sheet and refrigerate for 10-15 minutes. Note: this step can be done in advance just keep the burger patties refrigerated until ready to cook.

step 3 preparing the turkey burger patties

4. Cook the burger: In the same cast-iron skillet used to sautee the mushrooms, cook turkey patties for approximately 3-5 minutes on the first side then flip and cover with a lid to help cook the center cook through. When burgers have reached an internal temperature of 165 degrees top with cheese and cover until cheese has melted.

step 4 cooking the turkey burger patties in a cast iron pan

5. Plate: Serve burgers on a toasted bun and top with sauteed mushrooms and caramelized onions.  Add additional toppings if desired.

turkey burger topped with caramelized onions, mushrooms, and swiss cheese on a plate with a side of veggie fries

Recipe Pro-Tips and Notes


  • Use a preheated cast-iron or nonstick skillet to get a browned seared exterior.
  • Turkey burgers need to be cooked to an internal temperature of 165 degrees. Above 165 degrees and burgers will begin to dry out.
  • To bind the patties together use breadcrumbs. It will also help the patties keep their shape.
  • Turkey burgers are best served immediately when they are still juicy.

Make-Ahead and Freezing Instructions

To Make Ahead: Make the turkey burgers through step 2 of the recipe, prior to cooking. Place them on a baking sheet and cover them with plastic wrap. Refrigerate up to one day prior to cooking.

To Freeze Ahead: Make the turkey burgers through step 2 of the recipe, prior to cooking. Place burgers on a parchment-lined baking sheet and put them in the freezer for one hour. Once the patties have partially frozen, layer them between parchment paper in a freezer bag or freezer-safe container. Freeze burgers for up to 3 months. To cook, thaw burgers overnight in the refrigerator and then cook as recommended in step 3 of the recipe.

Frequently Asked Questions


How long should turkey burgers cook?

Turkey burgers need to be cooked to an internal temperature of 165 degrees. To get the juiciest burger avoid cooking them past 165 degrees.

Do turkey burgers fall apart?

You can prevent them from falling apart by adding a filler such as breadcrumbs. We like using panko for our burgers but you can also use crushed crackers or an egg. Turkey patties should also be made thicker than your traditional beef patty so opt for a patty that is 3/4 – 1 inch thick. This will help them from falling apart as you flip them.

burger on plate topped with caramelized onions, mushrooms, and swiss cheese

Let’s Connect! If you make our Caramelized Onion Mushroom Swiss Turkey Burger or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram, and be sure to tag @casual.epicure so we can feature them in our stories.

Other Recipes to Try


If you enjoy this recipe, we recommend checking out some of these:

burger on plate topped with caramelized onions, mushrooms, and swiss cheese

Caramelized Onion Mushroom Swiss Turkey Burger

Savory caramelized onions, mushrooms, and Swiss Cheese make the perfect topping for turkey burgers.
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 3 people
Calories 467 kcal

Equipment

  • 1 10-12 inch Cast-Iron Skillet (Large)
  • 1 Medium Saucepan with High Sides

Ingredients  

Caramelized Onions

  • 1 large sweet or yellow onion, peeled
  • ¾ tablespoon olive oil
  • ¾ tablespoon unsalted butter
  • ½ cup water or chicken stock

Sauteed Mushrooms

  • 2 tablespoons olive oil
  • 5 ounces mushrooms, stemmed and sliced
  • ½ teaspoon unsalted butter

Burger

  • 16 ounces ground turkey, 85% lean
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup panko breadcrumbs
  • ½ teaspoon garlic salt
  • 1 teaspoon onion powder
  • 3 tablespoons chopped parsley
  • 3 slices Swiss cheese
  • 3 hamburger buns

Instructions 

Caramelized Onions

  • Rough chop onions so that slices are between ⅛ and ¼ inches thick.
  • Heat the butter and olive oil in a saucepan on medium heat. Once the butter has melted, add onions and sweat them until they become translucent.
  • Reduce heat to low and continue to cook onions, stirring every 5-10 minutes to prevent them from sticking. Deglaze pan with a tablespoon or two of water or chicken stock when fond starts to form on the pan.
  • As onions continue to caramelize, continue stirring every 5-10 minutes and deglazing the saucepan as fond forms and the onions are no longer loose in the pan.
  • When the onions achieve a deep golden-brown (or dark brown) remove from heat and set aside.

Sauteed Mushrooms

  • In a cast-iron skillet, heat olive oil and butter over medium heat. 
  • Add mushrooms and saute until they have released their water,  approximately 2-3 minutes. Remove mushrooms from skillet and set aside.

Burger

  • Combine ground turkey with Worcestershire sauce, kosher salt, black pepper, breadcrumbs, garlic salt, onion powder, and chopped parsley.
  • Divide the turkey mixture into three equal portions and form them into patties. Place patties on a small baking sheet and refrigerate for 10-15 minutes.
  • In the same cast-iron skillet used to sautee the mushrooms, cook turkey patties for approximately 3-5 minutes on each side.  When burgers have reached an internal temperature of 165 degrees top with cheese and cover until cheese has melted.
  • Serve burgers on a toasted bun and top with sauteed mushrooms and caramelized onions.  Add additional toppings if desired.

Notes

1. Use a preheated cast-iron or nonstick skillet to get a browned seared exterior.
2. Turkey burgers need to be cooked to an internal temperature of 165 degrees. Above 165 degrees and burgers will begin to dry out.
3. To bind the patties together use breadcrumbs. It will also help the patties keep their shape.
4. Turkey burgers are best served immediately when they are still juicy.
5.  The nutritional value is only for the turkey burger patty, mushrooms, and caramelized onions due to the variation in nutritional value in cheese and hamburger buns which will vary by brand and type. 

Nutrition

Serving: 1 burgerCalories: 467 kcalCarbohydrates: 21 gProtein: 36 gFat: 27 gSaturated Fat: 6 gPolyunsaturated Fat: 5 gMonounsaturated Fat: 13 gCholesterol: 109 mgSodium: 914 mgPotassium: 621 mgFiber: 2 gSugar: 4 gVitamin A: 50 IUVitamin C: 14 mgCalcium: 45 mgIron: 4 mg
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