Recipe
Mushroom-Swiss
Turkey Burgers
Build a better-for-you burger
Gluten-free, low in carbs, big on flavor, and 332 mg of calcium—this burger does it all! Start with a seasoned turkey patty, grilled to perfection. Top it off with melty Swiss, crisp arugula, and juicy tomatoes. Then, instead of a bun, grab two garlicky grilled portobello caps! No grill? Just sear off your patties and portobellos on the stovetop.
Ingredients | Serves 4
tablespoon extra-virgin olive oil
clove garlic, minced
teaspoon ground pepper, divided
teaspoon salt, divided
portobello mushroom caps, stems and gills removed
pound lean ground turkey
teaspoons gluten-free Worcestershire sauce
teaspoon Dijon mustard
slices Swiss cheese
small tomato, thinly sliced
cups baby arugula
portobello mushroom caps, stems and gills removed
pound lean ground turkey
teaspoons gluten-free Worcestershire sauce
teaspoon Dijon mustard
slices Swiss cheese
small tomato, thinly sliced
cups baby arugula
Preparation
STEP 1
Preheat grill to medium-high. Combine oil, garlic, and ¼ teaspoon each pepper and salt in a small bowl. Brush portobello caps with the oil mixture; set aside to marinate at room temperature for 10 minutes.
STEP 2
Meanwhile, combine ground turkey, Worcestershire, mustard, and the remaining ½ teaspoon pepper and ¼
teaspoon salt in a medium bowl. Gently mix to incorporate. (Do not overmix.) Shape into four
¾-inch-thick
patties and set aside.
STEP 3
Oil the grill rack. Place the mushrooms, cap-side down, on the grill rack. Grill, covered, until just tender, about 4 minutes per side. Transfer the mushrooms to a plate; cover to keep warm. Oil the rack again; place the turkey patties on the oiled rack. Grill, covered, until the patties are lightly charred and an instant-read thermometer inserted in the center registers 165°F, 4 to 5 minutes per side. Place 1 cheese slice on each patty during the last minute of cooking. Transfer the patties to a plate and let rest for 5 minutes. (If your grill is large enough, grill the portobello caps and the patties at the same time.)
STEP 2
Meanwhile, combine ground turkey, Worcestershire, mustard, and the remaining ½ teaspoon pepper and ¼
teaspoon salt in a medium bowl. Gently mix to incorporate. (Do not overmix.) Shape into four
¾-inch-thick
patties and set aside.
STEP 3
Oil the grill rack. Place the mushrooms, cap-side down, on the grill rack. Grill, covered, until just tender, about 4 minutes per side. Transfer the mushrooms to a plate; cover to keep warm. Oil the rack again; place the turkey patties on the oiled rack. Grill, covered, until the patties are lightly charred and an instant-read thermometer inserted in the center registers 165°F, 4 to 5 minutes per side. Place 1 cheese slice on each patty during the last minute of cooking. Transfer the patties to a plate and let rest for 5 minutes. (If your grill is large enough, grill the portobello caps and the patties at the same time.)
STEP 4
Place each patty on the stem side of a portobello cap; top evenly with tomato slices and arugula. Cover with the remaining portobello caps, stem-side down, and serve immediately.
STEP 4
Place each patty on the stem side of a portobello cap; top evenly with tomato slices and arugula. Cover with the remaining portobello caps, stem-side down, and serve immediately.
Nutrition Per Serving
| Calories | 332 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Cholesterol | 94 mg |
| Carbohydrates | 10 g |
| Calories | 332 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Cholesterol | 94 mg |
| Carbohydrates | 10 g |
| Fiber | 3 g |
| Total Sugars | 6 g |
| Added Sugars | 0 g |
| Protein | 33 g |
| Sodium | 503 mg |
| Potassium | 1044 mg |
| Iron | 2 mg |
| Folate | 76 mcg |
| Vitamin A | 742 IU |
| Vitamin C | 7 mg |
| Fiber | 3 g |
| Total Sugars | 6 g |
| Added Sugars | 0 g |
| Protein | 33 g |
| Sodium | 503 mg |
| Potassium | 1044 mg |
| Iron | 2 mg |
| Folate | 76 mcg |
| Vitamin A | 742 IU |
| Vitamin C | 7 mg |
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