Lunch time came around today and I wasn’t sure what to make. All I knew was that I had some ground turkey that I got this weekend at Whole Foods. I’ve made turkey burgers many times before. Just plain ol’ turkey burger with ketchup and mustard and a side of tomatoes topped with cottage cheese and slices of avocado–no bun. It’s like having a regular burger because of the ketchup and mustard, it tasted good enough. My husband wasn’t in the mood for the usual so I had to get some inspiration from the fridge. The results: a high five from my husband!
1 lb Ground Turkey
1/4 cup Green Onions, chopped
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1 tbsp Fresh or Dried Thyme
1 tbsp Olive Oil
Slices of Provolone Cheese
Salt and Pepper to taste
Mushrooms and Caramelized Onions
1 Medium Yellow Onion, thinly sliced
1 Cup Mushrooms
2 tbsp Olive Oil
2 tbsp Dijon Mustard
White Wine Vinegar
Salt and Pepper to taste
Start by sautéing the onions on medium low heat with the olive oil. Do not raise the temperature so that they caramelize, not burn. Add a couple of dashes of Worcestershire sauce and a couple of dashes of balsamic vinegar. This process will take a little while, but you can do everything else while they caramelize.
Put the ground turkey in a bowl and throw in the onion powder, garlic powder, thyme, green onions, salt and pepper. Make sure you sprinkle in a little extra S&P as ground turkey tends to be a bit bland. Blend everything well with your hands and make one big ball with it. Make a cross with your hands to mark 4 equal amounts. Take each quarter and make patties with your hands and coat the outside with a little olive oil, this will help retain moisture and keep them tender. Place patties on a grill pan or sauté pan and cook for about 4 minutes on each side or until they are no longer pink inside. Place provolone cheese slices on top of each during the last couple of minutes and let melt.
While the burgers cook add the mushrooms to the same pan as the onions and push the onions to one side. Add the same ingredients to the mushrooms; Worcestershire sauce, balsamic vinegar and S&P. Sauté until burgers are done.
While you wait for the burgers and the mushrooms and onions to be done start the Dijon vinaigrette by whisking in the ingredients one at a time. Place some dark greens on plates and drizzle some of the vinaigrette over them. Place 2 burgers on each plate. Put the remaining Dijon vinaigrette over the cheese of each burger and top with mushrooms and onions. Enjoy!!