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From Micha in AZ, 09-03-2005
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Msg ID 3133412
This recipe is from Light and Tasty magazine. I plan to make it using veggie stock for the butter.

Barbecued Mushroom-Turkey Burgers

¾ cup chopped sweet onion
2 teaspoons butter
1 cup sliced fresh mushrooms
1 medium carrot, grated
¼ cup dry red wine or chicken broth
½ teaspoon salt
¼ teaspoon pepper
1 pound lean ground turkey
½ cup barbecue sauce, divided
4 hamburger buns, split
4 Bibb lettuce leaves
4 slices tomato

In a large nonstick skillet, sauté onion in butter for 3 minutes. Add mushrooms and carrot; cook and stir for 3 minutes. Add the wine or broth, salt and pepper; simmer for 2-3 minutes or until liquid has evaporated. Transfer to a large bowl; cool slightly. Crumble turkey over mixture and mix well. Shape into four patties. Cover and refrigerate for at least 1 hour.

Coat grill rack with nonstick cooking spray before starting the grill. Grill patties, uncovered, over medium heat for 8-10 minutes on each side or until juices run clear, brushing occasionally with ¼ cup barbecue sauce. Serve on buns with lettuce, tomato and remaining barbecue sauce. Yield: 4 servings.

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