A hamburger without guilt! You can substitute ground chicken for this recipe if you wish. I serve this with plenty of baked potato chips in keeping with the lean theme of this dish.
- 1/2 pound ground turkey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup sliced cremini mushrooms
- 1/2 cup shredded Gruyere cheese
- 4 thick slices of sourdough bread, toasted
Preheat a grill pan over medium heat until very hot. Divide the ground turkey in half and gently shape it into two burgers, handling it as little as possible. Season the two burgers with salt and pepper. Add the burgers and the sliced mushrooms to the pan and cook for 5 minutes. Turn the burgers and cook for 5 minutes more, then top with cheese. Remove from the heat and let the burgers sit in the pan for 2 minutes, or until the cheese melts. Place the burgers on the toasted bread and spoon the mushrooms on top. Serve immediately.
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
466 calories; 20g total fat; 119mg cholesterol; 894mg sodium; 35g carbohydrates; 2g fiber; 34g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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