Turkey Mushroom Burger

Open faced turkey burger with a homemade mushroom gravy. Comfort food, made easy.

Turkey Mushroom Burger & Gravy

1 ½ lbs. ground lean turkey
1 tbsp. coconut oil
2 cups sliced mushrooms
1 small onion, diced
1 tbsp. basil
1 tsp. Kosher salt
½ tsp. black pepper
½ tsp. garlic powder
2 tbsp. gluten free flour
1 cup chicken broth
1 cup lite coconut milk
2 bay leaves
Sourdough bread, toasted

In a small bowl, combine the ground turkey, basil, salt and pepper, and garlic. Use your hands to combine the meat and shape into 6 equal patties. In a large skillet, heat the coconut oil, over medium heat, and place
the patties into the hot skillet, 1”apart for proper browning. Cook 2-3 minutes on each side, until golden and cooked through. Remove the patties onto a plate and start the pan gravy.

Cook the onions in the pan with the drippings from the turkey patties. Stirring occasionally until tender, about 4-5 minutes. Then add the mushrooms, and cook until browned, about 3-5 minutes on medium heat.

Sprinkle the gluten free flour on top of the mushrooms and stir together. After cooking the flour in the mushrooms for a minute or two, add the chicken broth and stir until the gravy starts to form. Add 2 bay
leaves and the coconut milk. Simmer until thick. Pour the gravy over the patties and toasted sourdough bread. Garnish with fresh basil if desired.

I can taste this already.

Happy dinnertime. XO

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