Mediterranean Style Burger with Caper Yogurt Sauce and Portobello

Ingredients

8 Portobello mushrooms, stemmed and cleaned
1 Tablespoon olive oil
Black pepper to taste
1 – 20 oz package Jennie-O Turkey Store extra lean ground turkey
1 Tablespoon fresh thyme, chopped
1 clove garlic, minced fine
½ red onion, medium diced
1 red bell pepper, medium diced
1 large tomato, medium diced
1 Tablespoon red wine vinegar
½ cup Fat free plain yogurt
1 Teaspoon extra fine capers, drained
4 cornichons, chopped finely
1 tablespoon fresh parsley, chopped rough

1. Preheat grill or grill pan on medium high heat. 2. Rub the Portobello’s lightly with the olive oil and season with black pepper. Place on the grill and cook for 3-4 minutes on each side or until tender and cooked through. Remove the mushrooms from the grill to a plate lined with paper towels to catch any excess moisture. 3. In a large bowl, combine the turkey, thyme and garlic and mix well to combine. Portion the turkey into four 5-oz patties, about ½ inch thick. Lightly oil the grill, then grill the turkey patties for about 4-5 minutes on each side or until a meat thermometer reads 165F in the center of the patties. Remove burger from the grill and let rest for 4 minutes. 4. Mix the red onion, bell pepper and tomato in a medium mixing bowl. Add the red wine vinegar and mix well. Season with black pepper. 5. In a separate mixing bowl, combine the yogurt, capers, cornichons and parsley. Mix well. 6. To serve, place a Portobello mushroom, with the stem side up, on a serving plate. Place a burger on top of the mushroom and top with the vegetable mixture followed by a spoonful of the yogurt sauce. Top with another Portobello mushroom, stem side down. Repeat with remaining burgers and serve immediately

Number of Servings: 4

Recipe submitted by SparkPeople user LALASTRIVE.