Spinach & Herb Turkey Burgers with Portobello “Buns” Recipe

Spinach & Herb Turkey Burgers with Portobello “Buns”

Original Recipe: eating well

INGREDIENTS:

• 1 pound lean ground turkey
• 1 cup frozen chopped spinach, thawed and squeezed dry
• ? cup Kalamata olives, chopped
• 1 ½ teaspoons lemon zest
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• ¾ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 2 tablespoons extra-virgin olive oil
• 8 large portobello mushrooms, stems removed (see Tip)
• 4 tablespoons tzatziki
• 1 cup arugula
• 8 (1/4 inch thick) rings of red onion

DIRECTIONS:

1. Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Coat a baking sheet with cooking spray.
2. Combine turkey, spinach, olives, lemon zest, garlic powder, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; mix well. Form into four 4-inch patties. Place on the prepared baking sheet.
3. Brush oil all over the portobellos, then sprinkle with the remaining 1/4 teaspoon each salt and pepper. Place the mushrooms on a wire rack placed over another large-rimmed baking sheet. Place both baking sheets in the oven and bake, switching positions halfway through, until the mushrooms are soft and the burgers are cooked through (14 – 16 minutes).
4. Place each turkey patty on a mushroom cap. Top each with 1 tablespoon tzatziki, 1/4 cup arugula and 2 onion rings. Top with the remaining mushrooms.

PRO-TIPS:

• To prepare portobello mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase portobello mushroom caps, rather than whole mushrooms