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.

Ingredients:

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)

Directions:
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 

Gyro Style Lamb and Beef Burgers

This burger recipe is one of my all time favorites because it's a total crowd pleaser. I call them Gyro Burgers because they are packed with spinach and feta and topped with my simple tzatziki sauce. A little grated onion keeps them super moist and the mixture of lamb and beef makes them rich and hearty. This is a great dish for a casual Saturday night dinner with friends or for a simple weeknight supper.

Ingredients:
1/2 lb Ground Lamb

1/2 lb Ground Beef (96% lean)

3/4 cup reduced fat Feta Cheese

2 cups frozen Spinach, microwaved for 2 minutes (cooks down to one cup)

2 tablespoons Grated Onion

1/2 Teaspoon Kosher Salt

4 100% whole wheat Sandwich Thins

1 cup Tzatziki Sauce

Directions:
Preheat a large non-stick pan over medium-high heat. Add all ingredients to a medium size mixing bowl. Mix with hands until all ingredients are well incorporated (don't over mix because the meat will become tough and dry). Divide the mixture into four evenly sized balls and form each into a patty. Place patties in pan and cook 4-5 minutes per side. Remove from pan and place each patty on to the bottom half of sandwich thin. Top with tzatziki sauce and top half of sandwich thin.

Servings: 4, around 300 calories per serving (1 serving is 1 patty, 1 sandwich thin, and a quarter cup tzatziki sauce)