Ranch turkey burgers with mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
20 oz extra lean ground turkey1/2 onion, minced3 T dry ranch mix1 oz lemon juice1 t salt1 jalapeno1 egg3 cups mushrooms, chopped/diced/sliced1 clove garlic, choppedblack pepper (to taste- not included)dash of salt (to taste- not included)4 oz greek yogurt4 t honey mustard1 clove garlic, minced5 orowheat 100 cal whole wheat sandwich thins10 T kraft mexican cheese 2% milk5 dill pickles
Mix together the burger ingredients: turkey, onion, ranch seasoning, lemon juice, salt, and jalapeno (seed it if you don't want it spicy, or omit!).
Form into five equal-sized patties (4 oz- you can use a measuring cup!) and cook on a pan or grill until cooked through.
While you cook the burgers, chop/slice/dice up the mushrooms and put in a sautee pan over medium heat. Once they start to cook down they'll release liquid. Add garlic and salt and pepper (to taste). Cook until the liquid dries up.
Mix up the topping: 4 oz greek yogurt, 4 t honey mustard (or other mustard), and 1 clove of minced garlic. You could add more ranch seasoning if you want a more pronounced ranch flavor. Add salt/pepper if you want.
Toast up the sandwich thins- when the burgers are done assemble! Top each burger with 2 T of kraft 2% shredded cheese (I use the mexican blend), then some of the mushrooms. I put the sauce on the top of the bun because it helps hold the whole thing together! Serve each with a dill pickle!
Enjoy :)
Serving Size: Makes five 4-oz burgers!
Number of Servings: 5
Recipe submitted by SparkPeople user LOTUS737.
Form into five equal-sized patties (4 oz- you can use a measuring cup!) and cook on a pan or grill until cooked through.
While you cook the burgers, chop/slice/dice up the mushrooms and put in a sautee pan over medium heat. Once they start to cook down they'll release liquid. Add garlic and salt and pepper (to taste). Cook until the liquid dries up.
Mix up the topping: 4 oz greek yogurt, 4 t honey mustard (or other mustard), and 1 clove of minced garlic. You could add more ranch seasoning if you want a more pronounced ranch flavor. Add salt/pepper if you want.
Toast up the sandwich thins- when the burgers are done assemble! Top each burger with 2 T of kraft 2% shredded cheese (I use the mexican blend), then some of the mushrooms. I put the sauce on the top of the bun because it helps hold the whole thing together! Serve each with a dill pickle!
Enjoy :)
Serving Size: Makes five 4-oz burgers!
Number of Servings: 5
Recipe submitted by SparkPeople user LOTUS737.
Nutritional Info Amount Per Serving
- Calories: 332.7
- Total Fat: 6.3 g
- Cholesterol: 99.6 mg
- Sodium: 1,539.2 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 6.0 g
- Protein: 39.8 g
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