I get this yen honestly. Practically until her dying day at age 93, my mother still was calling for us to bring her a good ole juicy burger from Burger Street. Any time previously when I might have been out in the car running errands with my mother in tow, I always knew that a stop for a cheeseburger would be on her list.
Only problem with burgers, of course, is that they are good ole juicy. That usually means lots of artery-clogging, cholestrol-and-sodium-laden elements that have the potential to shorten our lives. (Didn't seem to mess with my mother's odds any, since she lived to be 93, but I'd rather not take my chances.)
So my heart did a flip-flop when I saw this recipe for mushroom burger topping. It looked like a good way to scratch my forever-itch for a good ole juicy burger, minus the bad stuff.
My burger, of course, was made from lean ground turkey, a healthy substitution to which I've grown accustomed. A nice plump pattie cooked on the countertop grill and seasoned with some salt-free seasoning can't hurt anything. Then the simple mushroom topping, which features chopped leeks, was prepared. I'm not sure how frequently in my lifetime I've ever cooked with leeks, a giant-sized version of green onions, but they plus some minced garlic surely kicked up what could have been a run-of-the-mill burger topping, which also could be used atop steaks, fish, or even atop some other grilled veggies such as grilled zucchini or squash.
No need for me to sit around and pine for bygone days of good old and juicy when a recipe such as this one can deliver something even juicier to the table. Mushroom topping with leeks gets my vote for building a better, and healthier, burger.
Mushroom Burger Topping
2 cups sliced mushrooms
2 leeks, white and green parts
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon salt (or salt substitute)
1/4 teaspoon pepper
Cut leeks into 1/4-inch-thick slices. Put all ingredients into skillet and stir-fry until leeks and mushrooms are softened, about 6 minutes. Serve on burgers or steaks. Makes 4 to 6 servings.