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Mediterranean Style Turkey Burgers


8 portobello mushrooms, stemmed and cleaned
1 tablespoons olive oil
20 ounces 1 percent extra lean ground turkey
1 tablespoon fresh thyme, chopped
1 clove garlic, minced fine
½ red onion, medium dice
1 red bell pepper, medium dice
1 large tomato, medium dice
1 tablespoon red wine vinegar
½ cup 4 ounces fat free yogurt
1 teaspoon extra fine capers, drained
4 cornichons, chopped fine
1 tablespoon fresh parsley, chopped rough


Preheat a grill or grill pan on medium high heat. Rub the portobellos lightly with the olive oil and season with black pepper. Place on the grill and cook for 3 to 4 minutes on each side or until tender and cooked through.

Remove the mushrooms from the grill to a plate lined with paper towels to catch any excess moisture.

In a large mixing bowl combine the turkey, thyme, and garlic and mix well to combine. Portion the turkey into four 5-ounce patties about 3/4 inch thick.

Grill the turkey patties for about 4 to 5 minutes on each side or until a meat thermometer reads 165F in the center of the patties. Remove burgers from the grill and let rest for 4 minutes.

Mix the red onion, bell pepper, and tomato in a medium mixing bowl. Add the red wine vinegar and mix well, season with black pepper.

In a separate mixing bowl, combine the yogurt, capers, cornichons, and parsley and mix well.

To serve, place a portobello mushroom with the stem side up on a serving plate. Place a burger on top of the mushroom and top with the vegetable mixture followed by a spoonful of the yogurt sauce. Top with another portobello, stem side down. Repeat with the remaining four burgers, and serve immediately.

Serves 4.

Calories: 280; Total fat: 6g; Sat fat: 1g; Cholesterol: 60mg; Sodium: 330mg; Total carbs: 18g; Fiber: 4g; Sugars: 9g; Protein: 39g
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