Burger deluxe with spiked mushrooms
PREP 20 MIN | COOK 20 MIN | SERVES 4

1½ tsp olive oil
½ small red onion, finely chopped
1 garlic clove, minced
¾ lb assorted exotic mushrooms, sliced
Salt
Pinch black pepper
¼ c brewed coffee
1½ Tbsp finely chopped fresh flat-leaf parsley
1 lb ground skinless turkey breast
1 small zucchini, shredded
⅓ c seasoned dried bread crumbs
1 c frisée
4 roasted red bell pepper halves (not oil-packed), drained and sliced
4 multigrain sandwich thins, split

1 To make mushrooms, heat oil in large nonstick skillet over medium-high heat. Add onion and cook, stirring frequently, until golden, 1–2 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add mushrooms, ⅛ tsp salt and pepper; cook, stirring constantly, until mushrooms release their liquid, 3–4 minutes. Add coffee and cook, stirring occasionally, until mushrooms are almost dry, 5 minutes. Transfer mushrooms to bowl and stir in parsley. Keep warm.

2 Meanwhile, mix turkey, zucchini and bread crumbs in large bowl. Form into 4 (¾-inch-thick) patties. Sprinkle patties evenly with ¼ tsp salt.

3 Wipe out skillet, spray with nonstick spray and set over medium heat. Add patties and cook until browned and instant-read thermometer inserted into side of patties registers 165°F, 4–5 minutes per side. Serve burgers, frisée, mushrooms and bell peppers in sandwich thins.

PER SERVING (1 BURGER): 319 cal, 5 g total fat, 1 g sat fat, 0 g trans fat, 76 mg chol, 732 mg sod, 36 g carb, 7 g sugar, 9 g fib, 36 g prot, 94 mg calc. PointsPlus value: 8