Roasted Garlic Turkey Burgers with Portobello Mushrooms
For these delicious turkey burgers, cloves of garlic are browned in olive oil, which mellows their bite and imparts a deep, savory flavor. Warning: You may never make regular hamburgers again!
Servings: 4
Ingredients:
* 1 tablespoon olive oil
* 6 cloves garlic, peeled
* 1 red onion, thinly sliced
* 6 ounces Portobello mushroom, thinly sliced
* 1 tablespoon balsamic vinegar
* 1 pound ground turkey
* 1 tablespoon Dijon mustard
* 1 teaspoon dried rosemary, crushed
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 4 sourdough French rolls
* 3 tablespoons blue cheese, crumbled
Directions:
Prepare the grill for direct-heat cooking and remove the grate.
In a nonstick skillet over medium-high heat, heat the oil. Add the garlic cloves and cook until lightly browned. Turn the cloves as needed to brown evenly. Remove to a cutting board to cool, leaving the oil in the skillet.
In the skillet, cook the onion slices in the remaining oil until tender. Toss in the mushrooms and cook until tender. Add the balsamic vinegar, stirring until almost evaporated, about 30 seconds. Remove from the heat and allow to cool slightly while you prepare the burgers.
Mince the garlic. In a medium-size bowl, combine the garlic with the turkey, mustard, rosemary, salt and pepper. Shape into 4 burgers about 4 inches in diameter.
Spray the grate with cooking spray and place over the hot coals. Grill the burgers for about 5 minutes per side, or until no longer pink in the middle (165 degrees F).
Place the burgers in the sourdough rolls. Stir the blue cheese into the mushroom mixture and spoon on top of the burgers.
Note: To further reduce the fat content, prepare the recipe using ground turkey breast.
