Smothered Turkey Steakette with Mushrooms & Onions

Method

1. Preheat convection oven to 325'F/165'C.
2. Place turkey burgers on a baking sheet, leaving some space between each. Heat for ~10 minutes and flip burgers over. Heat for an additional 10 minutes until the internal temperature reaches 165'F/74'C held for a minimum of 15 seconds. Transfer to an insert pan and lid until service. CCP-Maintain >140'F/60'C until service.
3. Meanwhile, while the turkey burgers are heating, heat a saucepan on medium-high heat and add margarine. Heat until slightly melted and then add chopped onions, stir for a minute and then add the garlic. Saute for 1-2 minutes and then add the mushrooms and thyme. Saute for an additional 3-5 minutes until the mushrooms are light brown in colour.
4. Prepare the low sodium turkey gravy according to package directions. Add the gravy to the saucepan and add the sour cream; heat and stir occasionally for an additional 5 minutes to allow the flavours to blend and to prevent from burning. Transfer to an insert pan with lid and hold at >140'F/60'C until service.
5. At the point of service, serve 1 each of the turkey burger and ladle over 30 mls/1 oz of the mushroom & onion gravy using a 1 oz ladle. May garnish with dried parsley if desired.