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Mushroom & Swiss Turkey Burgers Recipe
Mushroom & Swiss Turkey Burgers Recipe photo by Taste of Home

Mushroom & Swiss Turkey Burgers Recipe

Publisher Photo
“This recipe also works great on the grill. I use the leftover spinach in pesto, omelets or to make another batch of burgers.” Meleyna Nomura - Scottsdale, Arizona
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

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

Nutritional Facts

1 burger equals 371 calories, 16 g fat (4 g saturated fat), 95 mg cholesterol, 645 mg sodium, 30 g carbohydrate, 5 g fiber, 30 g protein.

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.
Originally published as Mushroom & Swiss Turkey Burgers in Healthy Cooking April/May 2010, p64

Nutritional Facts

1 burger equals 371 calories, 16 g fat (4 g saturated fat), 95 mg cholesterol, 645 mg sodium, 30 g carbohydrate, 5 g fiber, 30 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Mushroom & Swiss Turkey Burgers

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Aug. 18, 2011

I submitted a version of this recipe years ago for some sort of recipe contest. This is not my original recipe. Sad to see it was altered without my consent.

MY REVIEW
Reviewed May. 6, 2010

I was very surprised but there was very little taste to these burgers.

MY REVIEW
Reviewed Apr. 10, 2010

To us, these burgers tasted fine but nothing special.

MY REVIEW
Reviewed Apr. 6, 2010

Loved them!

MY REVIEW
Reviewed Apr. 3, 2010

Very good--will definitely make again.

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