A hearty turkey burger topped with fresh veggies, a Portobello mushroom cap, and with a side of Mediterranean yogurt sauce, on a white plate and table.

Mediterranean Style Turkey Burger

Name: Mediterranean Style Turkey Burger
Total time: 1 h
Yield: 4
Cuisine: Mediterranean
Ingredients: 8 Portobello mushrooms, stemmed and cleaned; 1 tablespoon olive oil; freshly ground pepper, if desired; 1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey; 1 tablespoon chopped fresh thyme; 1 clove garlic, minced fine; ½ medium red onion, diced; 1 medium red bell pepper, diced; 1 large tomato, diced; 1 tablespoon red wine vinegar; ½ cup fat-free plain yogurt; 1 teaspoon extra fine capers, drained; 4 cornichons, chopped finely; 1 tablespoon chopped fresh parsley

This lean turkey burger ditches the bun in favor of flavorful grilled Portobello mushroom caps. Topped with fresh veggies and a Mediterranean yogurt sauce, Mediterranean Style Turkey Burgers are a must-try dinner.

Total Time

1 Hour

Serving Size

4 Servings

Portobello mushrooms, stemmed and cleaned

tablespoon olive oil

freshly ground pepper, if desired

(16-ounce) package JENNIE-O® Extra Lean Ground Turkey

tablespoon chopped fresh thyme

clove garlic, minced fine

1/2

medium red onion, diced

medium red bell pepper, diced

large tomato, diced

tablespoon red wine vinegar

1/2

cup fat-free plain yogurt

teaspoon extra fine capers, drained

cornichons, chopped finely

tablespoon chopped fresh parsley

Rub mushrooms, stemmed and cleaned lightly with oil and season with pepper, if desired. Place on grill and cook 3 to 4 minutes on each side or until tender and cooked through. Remove mushrooms from grill to a plate lined with paper towels to catch any excess moisture.

In large bowl, combine turkey, thyme, garlic and mix well to combine. Portion the turkey into 4 patties. Lightly oil the grill.

Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.

In bowl mix onion, bell pepper and tomato. Add red wine vinegar and mix well. In another mixing bowl, combine yogurt, capers, cornichons and parsley. Mix well.

To serve, place Portobello mushroom, with the stem side up, on a serving plate. Place burger on mushroom and top with the vegetable mixture and a spoonful of the yogurt sauce. Top with another Portobello mushroom, stem side down.

Repeat with remaining burgers and serve immediately.

Calories

250

Protein

33g

Carbohydrates

15g

Fiber

Sugars

Fat

Cholesterol

60mg