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Mediterranean Turkey Burgers
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
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.
Makes 4 Servings
Nutritional Info: Calories 280; fat 1g; Cholesterol 60mg; Sodium 330mg; carbs 18g; Fiber 4g;
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
1/2 red onion, medium dice
1 red bell pepper, medium dice
1 large tomato, medium dice
1 tablespoon red wine vinegar
1/2 cup 4 ounces fat free yogurt
1 teaspoon extra fine capers, drained
4 cornichons, chopped fine
1 tablespoon fresh parsley, chopped rough
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