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Mushroom and Spinach Turkey Burger with Balsamic Mayo

September 23, 2020 by Nicole Collins

I refuse to accept that “grilling season” is over.

The days may be much shorter and darker and colder and ickier. But, I am not ready to let go of summer.

I feel like after the crap that 2020 has put us through so far, the least it can do is extend the season of sun and fun a little longer.

Is that too much to ask?

I don't think so...

If I'm being totally honest though, I can't use the “grilling season” argument to campaign for more warm and sunny days. Truth be told...I ran out of propane on the grill towards the end of June, and I never entered the world long enough to replace the tank.


Don't judge me though! I got plenty of outside dining time with eating as many meals as possible al fresco. And, I had my new wood fired pizza oven to keep me busy towards the end of summer. So, those are the real reasons that I need to stay warm and sunny and happy. So, that I can have more of that.

There have been so many developments in the indoor grilling game though, that we can have the joy of those grilled treats all year long. And, thankfully we can take advantage of that for today's recipe.

Today, we're making Mushroom and Spinach Turkey Burgers with Balsamic Mayo.

Ok, here's the run down. Turkey burgers get a bad name for being dry, but that is the case no more. We're going to load up our burger with lots of hidden veggies to help keep the insides moist. Then, we're going to top our burgers with the gooiest cheese and schmear a rich and tangy sauce on top. Add some greens for freshness, throw it on a fancy bun, and the turkey burger of your dreams is served!

Let's talk veggie mix. Finally, my desire to only acknowledge mushrooms if they're chopped up into itty bitty little pieces is being put to good use. We're going to finely chop some baby bella mushrooms and shallots, and let them saute until they start to caramelize. Then, we add in some chopped spinach along with a little salt, pepper, and garlic powder to flavor things up; and allow everything to cook together until the spinach wilts down. Then, we take the veg off the heat, and let everything cool down. Making sure the veggies are chopped up to pretty small pieces helps to make sure they distribute evenly through our meat mix without having huge chunks altering the texture of each bite.

Once the veggies have cooled, we're going to add them to some ground turkey. We're going to mimic the same flavors that we used on the veggies, and only season the burgers with a little salt, pepper, and garlic powder. Use your hands to mix everything together as gently as you can so that we don't overwork the meat, form the meat into 4 patties about the size of your hand, and these guys are ready for the (indoor) grill!

I chose to cook these in my new favorite toy, my Ninja Foodi Grill. I absolutely love this thing. It grilled my turkey burgers to perfection...caramelized on the outside, juicy on the inside. And, I don't have to babysit a splattering pan while it cooks. Pop them in, close the lid, walk away, and the burgers are perfect by the time you walk back.

If you don't have a Ninja Foodi Grill, there are plenty of other indoor grilling options. You can use and electric grill. You can use a cast iron grill pan for the stovetop. Or, you could just pan fry these in a little oil in a cast iron or non stick skillet. We have lots of options here!

Once the burgers are finished, we're going to top them with a little slice of creamy brie. Now, I do not like the rind, so I cut it off for my burgers. But if you're into the rind, leave it on. It'll add some extra funk and tang to these burgers.

To finish this sandwich, we're going to make a quick and tangy balsamic mayo by simply mixing a little of your favorite mayonnaise with a little of your favorite balsamic vinegar. Then, spread the mayo on your burger bun; add a little handful of baby arugula for a fresh, peppery bite; get your burger patty in there; and close your sandwich.

This burger has so many delicious things happening. For a simple turkey burger, this patty is soooo juicy. Those veggies really help to make sure it stays that way. The mayo is savory yet a little tart all at the same time. And, that creamy brie is just so luxurious. What a sophisticated but totally simple sammie!

Ok, everyone! I'm not going to lie to you. I'm really fighting the cold weather seasons this year, so we may just be eating the summertime noms for the rest of the year. But hey, there are definitely worse things that could happen.

So, enjoy! And, let's eat!


Mushroom and Spinach Turkey Burger with Balsamic Mayo

Serves: 4 Print


For the Balsamic Mayo:

  • 1/3 cup mayonnaise

  • 2 tsp balsamic vinegar

  • ¼ tsp pepper

  • salt, to taste

For the Turkey Burger:

  • 1 tbsp olive oil

  • 4 oz baby bella mushrooms, finely chopped

  • 1 shallot, minced

  • 1 cup packed spinach, roughly chopped

  • 1 lb ground turkey

  • 1 tsp + ¼ tsp salt, divided

  • ½ tsp + ¼ pepper, divided

  • ¼tsp + ¼ tsp garlic powder, divided

  • 4 brioche burger buns, toasted

  • 4 oz brie cheese, sliced

  • 1 cup arugula

  • cooking spray


  1. Make the Balsamic Mayo: To a small mixing bowl, add mayonnaise, balsamic vinegar, ¼ tsp pepper, and a teeny tiny pinch of salt. Stir well until fully combined. Set aside in the fridge.

  2. Make the Burgers: Heat 1 tbsp olive oil in a non stick skillet over medium high heat. Add mushrooms and shallots, and saute for 7-8 mins until the veggies start to caramelize, stirring occasionally. Add chopped spinach, ¼ tsp salt, ¼ tsp pepper, and ¼ tsp garlic powder. Saute for another 1-2 mins until the spinach has wilted, stirring constantly. Set aside for the veggies to cool completely.

  3. Add ground turkey, 1 tsp salt, ½ tsp pepper, ¼ tsp garlic powder, and cooled veggies to a mixing bowl. Gently mix with your hands until everything is just combined, being careful not to overwork the meat. Form the turkey mix into 4 patties roughly ½ inch thick. Set aside on a plate to rest for 5-10 mins

  4. Preheat Ninja Foodi Grill to High on the grill setting. Lightly spray grill grates with cooking spray. Place patties in the grill, close the lid, and cook for 10-12 mins, flipping halfway through, until the internal temperature reaches 165. Alternately, heat 1 tbsp olive oil in a non stick skillet. Add patties to the skillet and cook for 5-6 mins per side until the internal temperature reaches 165 degrees. As soon as the burgers are cooked through, top each with roughly 1 oz of brie cheese, and remove from heat.

  5. Assemble the Burger: Place about ¼ cup arugula on the bottom burger bun. Top with a turkey burger. Schmear balsamic mayo on the top burger bun, and close the sandwich. Serve!

Recipe notes:

*I do not like the rind on brie, so I cut it off. I lose a little cheese that way. But, the cheese is so soft, I smoosh it in my fingers to spread out the cheese and make it fit on my burger. If you like the rind, leave it on. You do you.

*I'm cooking everything in my Ninja Foodi Grill these days, because it's just too easy. I don't have to babysit the burgers, and I don't have to worry about oil splatter. But you can absolutely cook these up in the skillet or even an outdoor grill. The cook time is going to be about the same for all methods.

*The veggies that we hide inside the burger help to keep these burgers nice and moist. But make sure you chop everything up pretty finely. We don't want chunky burgers.

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