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Mushroom & Swiss Turkey Burgers

“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

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

Directions

  • 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 thermometer reads 165° and cheese is melted. Serve on buns with lettuce, onion, tomato and reserved mushroom mixture.
Nutrition Facts
1 each: 371 calories, 16g fat (4g saturated fat), 95mg cholesterol, 645mg sodium, 30g carbohydrate (6g sugars, 5g fiber), 30g protein.
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