Shallot Tarragon Mushroom Burgers

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
¼ cup Avocado Oil ¼ cup Pomegranate Balsamic Vinegar of Modena 1 packet Shallot Tarragon Compound Butter Mix 6 portobello mushroom caps, stems removed, cleaned1 medium red onion, sliced ½-inch thick1½ pounds 80% ground turkey or ground beef1 tablespoon Rustic Herb SeasoningOlive oil sprayArugula leaves or lettuce, sliced tomatoes
Directions
Combine first 3 ingredients in a gallon freezer bag. Add mushrooms and onion slices. Seal well; toss to coat. Let stand 10 minutes. In large bowl, combine turkey and Rustic Herb Seasoning; salt and pepper as desired. Form into 6 patties.
Prepare grill to medium heat. Lightly spray patties with olive oil spray and place on grill. Grill, turning once, until internal temperature of burgers reaches 165°F on an instant-read food thermometer, about 10-12 minutes.
Meanwhile, remove mushrooms and onions from marinade. Place on grill. Grill, turning occasionally, until softened and lightly browned or desired doneness, about 8-10 minutes. Chop onions.
Place mushrooms on dinner plates. Top with arugula or lettuce, tomatoes, burgers and chopped onions.
Makes 6 servings. Or 4 servings + 2 leftover servings.

Serve with Grilled Herb Potato Wedges.

Make Ahead & Freeze: Prepare step 1, except mushrooms and onions. Place patties in a gallon freezer bag between sheets of wax paper. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Add mushrooms and onions to marinade. Continue with step 2.

For remix Mushroom Turkey Wrap recipe: Place 2 leftover burgers, 2 leftover mushrooms and 2 servings leftover onions in a storage container. Refrigerate up to 2 days.

Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user LBLAKEY.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 422.3
  • Total Fat: 26.9 g
  • Cholesterol: 104.0 mg
  • Sodium: 114.2 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 4.3 g
  • Protein: 35.8 g

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