Mushroom & Swiss Turkey Burgers |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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âThis recipe also works great on the grill. I use the leftover spinach in pesto, omelets or to make another batch of burgers.â Meleyna Nomura - Scottsdale, Arizona Ingredients:
1-3/4 cups sliced baby portobello mushrooms |
1 teaspoon olive oil |
1 garlic clove, minced |
1/4 teaspoon salt, divided |
1/8 teaspoon pepper, divided |
1/4 cup frozen chopped spinach, thawed and squeezed dry |
2 tablespoons chopped sweet onion |
1/2 pound lean ground turkey |
1 slice reduced-fat swiss cheese, cut in half |
2 whole wheat hamburger buns, split and toasted |
2 lettuce leaves |
2 slices sweet onion |
2 slices tomato |
Directions:
1. In a small skillet, cook mushrooms in oil until tender. Add garlic; cook 1 minute longer. Stir in 1/8 teaspoon salt and a dash of pepper. Remove from the heat; set aside.
2. In a small bowl, combine the spinach, chopped onion and remaining salt and pepper. Crumble turkey over mixture and mix well. Shape into two patties.
3. In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 4 minutes. Turn and cook 3 minutes longer. Top burgers with cheese; cover and cook 3-6 minutes longer or until a meat thermometer reads 165° and cheese is melted. Serve on buns with lettuce, onion, tomato and reserved mushroom mixture. Yield: 2 servings.
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