1 lb. ground turkey (or veal)
1 egg
2 tbsp. each drained capers, chopped onion
1 tbsp. each fresh parsley and Worcestershire
1/2 tsp. each salt and ground sage
Dash pepper
2 tsp. each olive oil and butter
1 can mushrooms
2 tbsp. each minced shallots and white wine

In medium mixing bowl combine turkey, egg, capers, onion, parsley, Worcestershire sauce and seasonings. Shape into 4 equal patties. In 10 inch skillet heat oil and butter together until butter is bubbly and mixture is hot; add patties and cook, turning once, until browned on both sides. Remove burgers to plate, set aside.

In same skillet, saute shallots until lightly browned. Add mushrooms and wine and bring to a boil. Reduce heat to low; return burgers to skillet and let mixture simmer until flavors blend, 2 to 3 minutes longer. Transfer burgers to serving platter and top with mushroom mixture.