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
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.
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.
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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