Roasted Garlic Turkey Burger with Portobello Mushrooms

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Description

Ingredients

1/2 Teaspoon: olive oil
2 Cloves: garlic, peeled
1 Pound: GROUND TURKEY
1 Tablespoon: Dijon mustard
1 Teaspoon: dried rosemary, crushed
1/2 Teaspoon: salt
1/2 Teaspoon: pepper
1 Tablespoon: olive oil
1 Small: red onion, thinly sliced
6 Ounces: portobello mushrooms, thinly sliced
1 Tablespoon: balsamic vinegar
2 to 4 Tablespoons: blue cheese
4: sourdough crusty rolls, split
Turkey Burgers
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Directions

1
Prepare grill for direct-heat cooking and remove grate.
2
In non-stick skillet, over medium-high heat, heat 1/2 teaspoon oil. Add garlic cloves and cook until lightly browned. Turn cloves as needed to evenly brown. Remove to cutting board to cool.
3
Mince garlic. In medium-sized bowl, combine garlic with turkey, mustard, rosemary, salt and pepper. Shape into four burgers.
4
Spray grate with cooking spray and place over hot coals. Grill burgers about 5-6 minutes per side or until the internal temperature measures 165 degrees F.
5
Portobello Mushroom Topping
6
In skillet, cook onion slices in 1 tablespoon oil until tender. Toss in mushrooms and cook until tender. Add balsamic vinegar, stirring until almost evaporated, about 30 seconds. Remove from heat and allow to cool slightly.
7
Stir blue cheese into mushroom mixture, blending well.
8
Service: Place burgers on sourdough rolls. Spoon mushroom topping atop burgers.