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