Portabello Mushroom Turkey Burger Recipe

Summer brings out some of the best types of foods, but you’ll need to be careful because many grilled foods are high in calories and saturated fat. These portabello mushroom turkey burgers are a great meal option to help you stay lean while still enjoying the foods that summer has to offer.

Ingredients

2/3 cup low-fat plain yogurt
1 tablespoon olive oil
3 tablespoons prepared horseradish
4 tablespoons extra-virgin olive oil
3 medium-large red onions, thinly sliced (about 2 pounds)
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1/4 cup red wine vinegar
2 garlic clove, crushed
2 tablespoons balsamic vinegar
1 lb 93% Lean Ground Turkey
4 large Portobello mushrooms, (about 1 pound) stemmed
Lettuce leaves
4 whole grain buns

Directions

Put the yogurt in a paper towel-lined strainer set over a bowl, set aside to drain and thicken for about 60 minutes. Discard the watery liquid then whisk the horseradish into the thickened yogurt.

Mix turkey, 1 clove of garlic, salt, and pepper into a bowl and form into 4 patties. Grill until cooked through with no pink in the center.

Meanwhile, heat spray PAM into a medium skillet over medium heat. Add the onions, 1 thyme sprig, and season with salt and pepper to taste. Cook covered until the onions have wilted (about 10 to 15 minutes) then give them a stir every now and then with a wooden spoon to prevent them from sticking. Add the red wine vinegar and stevia, and simmer over high heat until most of the red wine vinegar gets absorbed into the onions. The onions will become soft and jam-like.

Preheat a stove top grill pan over medium-high heat. Spray with PAM, mix in garlic, and balsamic vinegar in a bowl. Strip and add the leaves from the remaining sprig of thyme. Coat the mushroom caps all over with the flavored olive oil. Grill the mushrooms, turning as needed, until tender but not mushy about 3 to 4 minutes per side. Season with the salt and pepper.

Sandwich the mushroom between the buns, top with some of the onion jam, some lettuce, and a dollop of the horseradish cream. Serve warm.