Tuesday, February 7, 2012

Rosemary-Balsamic Mushroom and Swiss Turkey Burgers

A friend asked me if I had a secret to keeping turkey burgers moist. Making burgers with turkey breast is a healthy alternative to more fattening cuts of meat, but it's easy for the burgers to turn out dry and flavorless. My Rosemary-Balsamic Mushroom and Swiss Turkey Burgers are succulent and juicy because I add grated onion and sauteed red bell pepper to the burger mixture, and the mushroom topping adds an extra boost of flavor. These burgers look like an indulgent treat, but in reality they are lean and nutritious, so you can eat-up without the guilt.

1/2 teaspoon Extra Virgin Olive Oil, divided
1 to 1 1/4 pounds Ground Turkey Breast
1/2 cup Red Bell Pepper, finely diced (approx. half of a small pepper)
1 clove Garlic, peeled and finely minced
1 tablespoon grated Yellow Onion
2 tablespoons grated Parmesan Cheese
10 ounces Baby Bella Mushrooms, sliced
1/4 cup low-sodium Chicken Broth
1 1/2 tablespoon Balsamic Vinegar
1/2 teaspoon dried Rosemary
1 teaspoon Kosher Salt, divided
4 slices Swiss Cheese (I prefer reduced-fat)
2 whole wheat English Muffins, split and toasted (or any other type of bun)

Preheat a small skillet and 1/2 teaspoon olive oil over medium heat. Add diced red pepper. After 2 minutes, add garlic. Continue to cook for 2 minutes, stirring often, then remove from heat.

Preheat a large skillet and 1 teaspoon olive oil over medium-high heat. In a mixing bowl, add turkey, 1/2 teaspoon salt, parmesan cheese, red pepper/garlic mixture, and grated onion (making sure that the juice from the grated onion is added as well). Mix well to combine. Form the turkey mixture into 4 evenly sized patties. Place patties in skillet and cook for 4 minutes. Flip patties and continue cooking for 5 additional minutes. During the last 2 minutes, add cheese and cover skillet with lid.

While burgers cook, preheat a small skillet over medium heat. Add sliced mushrooms, chicken stock, and rosemary. When the liquid is reduced by half (after about 6 minutes) add 1/2 teaspoon of salt and balsamic vinegar. Cook for an additional 1 to 2 minutes until mushroom mixture is slightly saucy, but not too runny.

Top each english muffin half with 1 patty and 1/4 of the mushroom mixture. Enjoy!

Servings: 4; 330 calories per serving 
Serving Size: 1 burger, 1/4 of the mushrooms, 1 slice reduced-fat cheese, 1/2 english muffin 

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