Turkey: Roasted Garlic Turkey Burger
Source of Recipe
adapted from recipe at honeysucklewhite.com
List of Ingredients
1 Tbsp. olive oil (or use low salt chicken broth as needed for this step)
2 cloves garlic, peeled
1 small red onion, thinly sliced
6 ounces portobello mushrooms, thinly sliced
1 Tbsp. balsamic vinegar
1 pound Honeysuckle White Ground Turkey
1 Tbsp. Dijon mustard
1 tsp. rosemary, dried, crushed
(original recipe calls for 1/2 tsp. salt)
1/2 tsp. pepperRecipe
Prepare grill for direct-heat cooking and remove grate. In non-stick skillet, over medium-high heat, heat oil (or use a bit of low salt chicken broth for this step). 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 in additional chicken broth (about 1/4 cup) 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 burgers.
Spray grate with cooking spray and place over hot coals. Grill burgers about 5-6 minutes per side, or until no longer pink in the middle (165°F). Serve burgers with mushroom and onion spooned over the top.
Cooking Tip: To further reduce fat content, prepare recipe using ground turkey breast.
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