“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
- 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
- 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.
- 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.
- 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
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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