ROASTED GARLIC TURKEY BURGER WITH PORTOBELLO MUSHROOMS
Yield: 4
Turkey Burgers
• 1/2 Teaspoon olive oil
• 2 Cloves garlic, peeled
• 1 Pound Ground Turkey
• 1 Tablespoon Dijon mustard
• 1 Teaspoon dried rosemary, crushed
• 1/2 Teaspoon salt
• 1/2 Teaspoon pepper
1) Prepare grill for direct-heat cooking and remove grate.
2) In non-stick skillet, over medium-high heat, heat 1/2 teaspoon oil. Add garlic cloves and cook until lightly browned. Turn cloves as needed to evenly brown. Remove to cutting board to cool.
3) Mince garlic. In medium-sized bowl, combine garlic with turkey, mustard, rosemary, salt and pepper. Shape into four burgers.
4) Spray grate with cooking spray and place over hot coals. Grill burgers about 5-6 minutes per side or until the internal temperature measures 165 degrees F.
Portobello Mushroom Topping
• 1 Tablespoon olive oil
• 1 Small red onion, thinly sliced
• 6 Ounces portobello mushrooms, thinly sliced
• 1 Tablespoon balsamic vinegar
• 2 to 4 Tablespoons blue cheese
1) In skillet, cook onion slices in 1 tablespoon oil until tender. Toss in mushrooms and cook until tender. Add balsamic vinegar, stirring until almost evaporated, about 30 seconds. Remove from heat and allow to cool slightly.
2) Stir blue cheese into mushroom mixture, blending well.
Service
4 sourdough crusty rolls, split
Place burgers on sourdough rolls. Spoon mushroom topping atop burgers.
Nutrition Facts
Calories 432; Total Fat 18g; Cholesterol 62mg; Sodium 872mg; Total Carbohydrate 36g; Protein 28g
Recipe by The National Turkey Federation www.eatturkey.com
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