Turkey, Walnut & Mushroom Sausage Patties

From: Walnut Marketing Board

Current Rating: rating pending

Serves 8

Sausages formed "burger-style," rather than in links, are a snap to make. Serve them for lunch, on a soft bun with lightly dressed greens, or for breakfast on a slice of toasted bread topped with a poached egg and a sprinkling of grated cheese.

Ingredients

2 tablespoons olive oil
1 ¾ cup (4 oz.) finely chopped mushrooms, either all one kind or a combination
1 lb. lean ground turkey
1 cup (4 oz.) finely chopped California walnuts
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
¼ cup minced shallot OR green onion
1 teaspoon (1 large clove) garlic, minced
2 teaspoons dried sage OR 2 tablespoons chopped fresh sage
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon ground pepper

Directions

Heat 1 tablespoon of the oil in a skillet over moderate heat. Add the mushrooms and cook for about 5 minutes, stirring frequently, until the mushrooms soften. Set aside to cool.
In the meantime, in a large bowl combine the turkey, walnuts, mustard, Worcestershire sauce, shallot, garlic, sage, thyme, salt and pepper. Add the cooked mushrooms and the remaining 1 tablespoon of olive oil. Using your hands or a large spoon, mix vigorously until thoroughly combined. Cover and refrigerate for 30 minutes (or overnight if you wish).
With your hands, using about ½ cup turkey mixture for each sausage, shape and pat into 8 patties, or burgers, each about 4 inches across.
Coat a large skillet with nonstick cooking spray and place over medium-high heat. Cook about 4 minutes on each side, until well browned and fully cooked.

Chef Roxanne O'Brien, Taylor's Market, Sacramento, CA