Recipes
Grilled Mushroom Turkey Burgers
Italian flat-leaf parsley is no garnish in these juicy burgers; it’s a key ingredient that adds color, flavor, and vitamins A and C. Top your burger with any of the suggested condiments for a more filling meal.
Prep: 15 minutes
Makes: 4 servings
Ingredients:
2 tablespoons dried porcini or shiitake mushrooms
1 cup boiling water
12 ounces ground turkey breast
1⁄2 cup bottled salsa
1⁄2 cup finely chopped onion
2 tablespoons chopped fresh flat-leaf parsley
6 cloves garlic, minced (1 tablespoon minced)
2 teaspoons chopped fresh sage
1⁄4 teaspoon kosher salt
1⁄8 teaspoon freshly ground black pepper
4 whole wheat hamburger buns, split and toasted (optional)
Lettuce leaves, bottled salsa, sliced red onion, sliced avocado, and/or sliced tomato (optional)
Instructions:
Rinse dried mushrooms well. Place mushrooms in a small bowl; add the boiling water. Let stand about 20 minutes or until soft. Drain the mushrooms well; finely chop mushrooms.
In a medium bowl combine the mushrooms, turkey, the 1⁄2 cup salsa, the onion, parsley, garlic, sage, kosher salt, and pepper. Shape mixture into four 3⁄4-inch-thick patties.
For a charcoal grill, place patties on the greased rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until no longer pink (165°F),* turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place burgers on the greased grill rack over heat. Cover and grill as above.)
If desired, serve burgers on whole wheat buns with lettuce, additional salsa, sliced red onion, sliced avocado, and/or sliced tomato.
*Note: The internal color of a burger is not a reliable doneness indicator. A turkey patty cooked to 165°F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.
Hints:
Nutrition facts per serving: 119 cal., 1 g total fat (0 g sat. fat), 34 mg chol., 281 mg sodium, 7 g carbo., 1 g fiber, 21 g pro.
Exchanges: 1⁄2 Vegetable, 3 Very Lean Meat
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