Mushroom-Swiss Turkey Burgers and Tangy Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 whole(s) large red-onion, sliced |
1 teaspoon(s) vegetable oil, plus more for grill |
1/2 pound(s) button mushrooms, quartered |
course salt and ground pepper |
1 pound(s) ground white-meat turkey |
1/3 cup(s) roughly chopped fresh parsley |
2 ounce(s) swiss cheese, thinly sliced |
4 whole-wheat burger buns, lightly toasted |
2 roasted red peppers, cut into 1 inch slices |
baby argula, for serving |
2 pound(s) small red potatoes, halved or quartered if large |
1 bunch(es) leeks (about 2 lbs) white and light green parts only, halved lengthwise, & sliced |
2 tablespoon(s) yellow mustard |
1 tablespoon(s) evoo |
2 tablespoon(s) white wine vinegar |
course salt and pepper |
Directions:
1. Burgers:
2. Finely chop enough onion to yield 1/3 cup (reserve remaining rounds for burgers). In a large skillet, heat oil over medium-high; cook chopped onion and mushrooms, stirring occasionally, until onion is soft and mushrooms are golden, about 4 minutes. Season with salt and pepper, then transfer to a cutting board and roughly chop mixture.
3. Heat a grill to medium-high. Clean and lightly oil hot grill. Season onion rounds with salt and pepper; grill until lightly charred and tender, about 5 minutes, flipping once. In a large bowl, combine mushrooms mixture, turkey and parsley. Form into four 1/2 inch thick patties; season with salt and pepper. Grill about 4 minutes, flipping once. Top each patty with cheese; grill until burgers are cooked through and cheese is just melted, about 1 minute. Serve burgers on buns with grilled onions, peppers and arugula.
4. Potato salad:
5. In a large pot, bring potatoes to a boil over high heat in salted water. Reduce to a rapid simmer and cook until potatoes are tender when pierced, about 15 minutes. With a slotted spoon, transfer potatoes to a large bowl. Return water to a boil, add leeks and cook until tender, about 10 minutes. With a slotted spoon, transfer leeks to a blender. Add mustard, oil, vinegar and 1/3 cup water; puree until very smooth.
6. Add leek mixture to potatoes and toss; season with salt and pepper. Top with parsley and serve warm or at room temperatures. (To store, refrigerate in an airtight container up to 2 days).
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