Mushroom Turkey Burger

Macros / Serving Size

Protein 42 g | Fat 19 g | Carbs 83 g

% Calories of Macros / Serving Size

Calories 647 | Protein 25 % | Fat 25 % | Carbs 49 %

Nutrients / Serving Size

Fiber 9 g | Sodium 1,152 mg | Sat. Fat 4 g

Ingredients (serves 4)

• 8 oz. button mushrooms
• 2 garlic gloves
• 1½ lbs. ground turkey
• 3 tbsp. fresh chives, chopped
• 1 pineapple or can of pineapples
• 8 oz. BBQ sauce
• 8 whole wheat buns
• Lettuce and tomato (optional)

Directions

1. Use a food processor to chop the mushrooms and garlic cloves to resemble the ground turkey. This can also be done by hand.
2. Place the ground turkey and the mushrooms and garlic in a large bowl and add the chives. Mix until the ingredients are evenly incorporated.
3. Divide the mixture into 8 equal pieces, and then form each piece into a ¾-inch burger patty.
4. Brush the grate of a grill with olive oil, and then heat the grill to medium high.
5. Sprinkle both sides of the burgers with the salt and pepper and place the burgers on the grate. Grill the burgers until they are seared on both sides. When the meat reaches 165 degrees F, the burgers are done. Remove the burgers from the grill and place onto a clean plate.
6. While the burgers are cooking, prepare the pineapple slices. Drain the juice from the can; gently pat dry each slice with a clean towel; brush one side of each slice slightly with BBQ sauce.
7. Once the burgers have been removed from the grill, turn the grill off and quickly place the pineapple slices BBQ sauce side down. Brush the tops with BBQ sauce and grill each side for about 1-2 minutes.
8. Assemble each burger by placing a patty on a whole wheat bun, and then top the patty with a slice of grilled pineapple and if desired, lettuce and tomato and a little more BBQ sauce.
9. For each plate, serve one burger with a big wedge of watermelon or an ear of cooked corn on the cob.

Notes

• The burgers and pineapple can be prepared over high heat using the stove and frying pan. Heat the pan and add the burgers to the dry pan. Cook until the patties reach a temperature of 165 degrees F. (Cook 2 batches of 4.)
• The leftover burgers warm quickly in the microwave. Use them for a meal later in the week or for an office lunch.
• The next time you make a meatloaf or spaghetti sauce, don’t forget the mushrooms. Just be sure to keep the ratio of mushrooms and meat 1 to 4.
• Nutrition analysis is based on the use of 93 % lean ground turkey, 12 oz. yield of pineapple, canned but drained of juice, and excludes the optional toppings.  Serving size is 2 burgers; however, the calories and sodium can be cut down by consuming just one burger and/or decreasing the sauce.