Turkey Mushroom Burgers

Servings: 2 | Serving size: 1 burger with bun, lettuce, and tomato

Cooking time: 30 minutes

This recipe can easily be multiplied and cooked hamburgers are good leftovers.

Ingredients

• 8 oz. crimini mushrooms
• 1 tsp. olive oil
• 1 tsp. garlic powder
• 6 ounces extra lean ground turkey
• 1 Tbsp. tomato paste
• 2 tsp. Worcestershire sauce
• 1 ounce Parmigiano Reggiano (grated)
• black pepper to taste
• 1 large egg
• 2 whole wheat or gluten-free hamburger buns
• 4 leaves lettuce
• 1 small tomato (sliced)

Either mince the mushrooms by hand or pulse in a food processor until they are in very small pieces – about 1/8 to 1/4 inch at most.

Place the olive oil in a large skillet over medium-high heat.

Add the mushrooms and sauté until the mushrooms are soft and most of the liquid has evaporated.
Transfer to a medium bowl and set aside to cool.

Once the mushrooms have cooled, add the garlic powder, ground turkey, tomato paste, Worcestershire, parmesan, and pepper.

Mix until evenly blended.

Whisk the egg and add it to the turkey and mushroom mixture.

Mix until evenly blended.

Shape into two patties, making the patties slightly wider than the bun you will be using.

Coat a large nonstick skillet with cooking spray.

Cook the burgers over medium high to high heat for about 5 to 8 minutes, or until browned and crispy.

Flip the burgers carefully and cook for another 5 to 8 minutes.

Assemble each burger on a whole wheat or gluten-free bun with lettuce and tomato.