Open-Face Turkey Burgers with Gruyère, Mushrooms, and Arugula Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Amy's favorite workweek dinner. Ingredients:
10 ounces ground turkey |
3 tablespoons olive oil, divided |
1/2 teaspoon (scant) salt |
1/4 teaspoon ground black pepper |
2 slices country-style bread, toasted |
mayonnaise |
8 ounces mushrooms, sliced |
2 shallots, sliced |
1 large garlic clove, chopped |
2 thin slices gruyère cheese |
1 teaspoon white wine vinegar |
1 cup thinly sliced arugula |
Directions:
1. Mix turkey, 1 teaspoon oil, salt, and pepper in medium bowl. Shape into two 1/2-inch-thick patties. Place 1 toasted bread slice on each of 2 plates; spread each with mayonnaise.
2. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add mushrooms, shallots, and garlic; sauté 2 minutes, then push to side of skillet. Add turkey patties to other side of skillet. Cook until brown on bottom, about 4 minutes. Turn patties over; top with cheese. Cook until patties are cooked through, cheese melts, and mushrooms are brown, stirring mushrooms often, about 4 minutes. Season mushrooms with salt and pepper.
3. Meanwhile, whisk vinegar and 2 teaspoons oil in small bowl; mix in arugula. Sprinkle with salt and pepper.
4. Spoon mushrooms onto bread; top with patties and arugula salad.
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