This is one of my favorite, healthy twists on the typical burger. Next time you have a BBQ or just for a family dinner night, I highly recommend trying this delicious recipe. I put vegetables in it but also serve these burgers with a Greek salad or grilled vegetables on the side.
- 8 Portobello mushrooms, stemmed and cleaned
- 1 Tbsp. extra-virgin olive oil
- 20 oz. extra lean ground turkey
- 3 tsp. fresh thyme, chopped
- 1 tsp. garlic, minced
- 1⁄2 red onion, chopped
- 1 red bell pepper, chopped
- 1 large tomato, chopped
- 1 1⁄2 Tbsp. red wine vinegar
- 1⁄2 cup fat-free plain yogurt
- 1 tsp. extra fine capers, drained
- 4 cornichons, chopped fine
- 2 Tbsp. fresh parsley, chopped rough
- Preheat a grill or grill pan on medium-high heat.
- Rub the portabellas lightly with the olive oil and season with black pepper.
- Place on the grill and cook for 3 to 4 minutes on each side or until tender and cooked through.
- Remove the mushrooms from the grill to a plate lined with paper towels to catch any excess moisture.
- In a large mixing bowl combine the turkey, thyme, and garlic and mix well to combine.
- Portion the turkey into four 5 oz. patties about 3⁄4 inches thick.
- Grill the turkey patties for about 4 to 5 minutes on each side or until a meat thermometer reads 165 degrees in the center of the patties.
- Remove burgers from the grill and let rest for 4 minutes.
- Mix the red onion, bell pepper, and tomato in a medium-mixing bowl.
- Add the red wine vinegar and mix well, season with black pepper.
- Ina separate mixing bowl, combine the yogurt, capers, cornichons, and parsley and mix well.
- To serve, place a Portobello mushroom with the stem side up on a serving plate. Place the burger on top of the mushroom and top with the vegetable mixture followed by a spoonful of the yogurt sauce. Top with another Portobello, stem side down.
- Repeat with the remaining four burgers, and serve immediately.