Bacon and cheese turkey burgers
5
Points®
Total time: 32 min • Prep: 20 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
Think turkey burgers are dry and tasteless? Not this version! The addition of minced portobello mushrooms give these lean burgers a juicy, meaty flavor that you and your guests will find irresistible. The patties also feature a savory combination of shallots, mayonnaise, and rosemary, and they come together quickly thanks to the food processor. The best part is that the patties can be made up to 2 days before cooking; just wrap them up and store them in the fridge. If you don't have a food processor, you can finely chop mushroom and shallots with a sharp knife before combining with the other ingredients.
Ingredients
Portabella mushrooms
1 large, stem removed, chopped
Shallot
2 small, chopped
Reduced calorie mayonnaise
1 Tbsp
Rosemary
2 tsp, fresh, minced
Kosher salt
¾ tsp
Worcestershire sauce
½ tsp
Uncooked 93% lean ground turkey
1 pound(s)
Gruyère cheese
½ oz, shredded (about 2 Tbsp)
Low fat cream cheese
2 tsp
Dijon mustard
½ tsp
Cooking spray
2 spray(s)
Light English muffin
4 item(s), toasted
Cooked crisp center cut bacon
4 slice(s)
Tomato
4 slice(s)
Lettuce
4 piece(s)
Instructions
1
In the bowl of a food processor, combine mushroom, shallots, mayonnaise, rosemary, salt and Worcestershire sauce; pulse until finely minced.
2
Spoon mushroom mixture into a mixing bowl and add turkey; gently combine with your hands. Shape turkey mixture into four 3 1/2-inch burgers; cover and refrigerate until ready to grill.
3
Meanwhile, combine Gruyère, cream cheese and mustard in a small bowl; set aside.
4
Off heat, coat a grill pan or outdoor grill with cooking spray; heat over medium-high heat. Cook burgers, flipping once, until cooked all the way through, about 10 to 12 minutes.
5
Serve each burger on an English muffin topped with 2 teaspoons cheese spread, 1 slice bacon, 1 slice tomato and 1 piece lettuce. Yields 1 burger per serving.
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