Ingredients
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1 lb ground turkey breast
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1 tablespoon olive oil
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6 garlic cloves, peeled
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1 red onion, thinly sliced
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8 ounces button mushrooms or 6 ounces cremini mushrooms, thinly sliced
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1 tablespoon balsamic vinegar
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1 tablespoon Dijon mustard
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1 teaspoon dried rosemary, crushed
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1 teaspoon low sodium soy sauce (I used tamari)
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1/2 teaspoon salt (to taste)
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1/2 teaspoon pepper (to taste)
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3 tablespoons blue cheese, crumbled
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4 kaiser rolls or 4 ciabatta rolls
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salad greens, for garnish
Instructions
- Prepare grill for direct-heat cooking and remove grate. We did not use the grill we used a grill pan on the stove.
- In nonstick skillet over medium-high heat, heat oil.
- Add garlic cloves and cook until lightly browned.
- Turn cloves as needed to evenly brown.
- Remove to cutting board to cool.
- In skillet, cook onion slices & tamari sauce in remaining oil until tender.
- Toss in mushrooms and cook until tender.
- Add balsamic vinegar, stirring until almost evaporated, about 30 seconds.
- Remove from heat and allow to cool slightly while preparing burgers.
- Mince garlic.
- In medium-sized bowl, combine garlic with turkey, mustard, rosemary, salt and pepper.
- Shape into 4 burgers about 4-inches in diameter.
- Spray grate with cooking spray and place over hot coals or prepare grill pan by spraying with a bit of cooking spray.
- Grill burgers about 5 minutes per side, or until no longer pink in the middle (165ºF).
- Place burgers& mixed greens on sourdough French rolls, Kaiser rolls or Ciabatta rolls.
- Stir bleu cheese into mushroom mixture and spoon on top of burgers.
- Serve with fries, sliced tomatoes and a beer!
- Enjoy!