Finished turkey burger on wood cutting board, sitting on standup propane grill side burner.

Roasted Garlic Turkey Burger with Portobello Mushrooms

Name: Roasted Garlic Turkey Burger with Portobello Mushrooms
Prep time: 10 min
Cook time: 25 min
Yield: 4 Servings
Cuisine: Poultry
Ingredients: Turkey Burger:; 1/2 tsp Olive Oil; 2 cloves Garlic, peeled; 1 lb Ground Turkey; 1 tbsp Dijon Mustard; 1 tsp Dried Rosemary, crushed; 1/2 tsp Salt; 1/2 tsp Pepper; Portobello Mushroom Topping:; 1 tbsp Olive Oil; 1 Small Red Onion, thinly sliced; 6 oz Portobello Mushrooms, thinly sliced; 1 tbsp Balsamic Vinegar; 2-4 tbsp Blue Cheese; 4 Sourdough Crusty Rolls, split; Addtional Items:; Non-Stick Skillet; Medium Bowl

Courtesy of National Turkey Federation

Makes: 4 servings
Prep Time: 30 - 120 minutes
Cook Time: 50 - 60 minutes

Ingredients:

Turkey Burger:

1/2 tsp	Olive Oil
2 cloves	Garlic, peeled
1 lb	Ground Turkey
1 tbsp	Dijon Mustard
1 tsp	Dried Rosemary, crushed
1/2 tsp	Salt
1/2 tsp	Pepper

Portobello Mushroom Topping:

1 tbsp	Olive Oil
1	Small Red Onion, thinly sliced
6 oz	Portobello Mushrooms, thinly sliced
1 tbsp	Balsamic Vinegar
2-4 tbsp	Blue Cheese
4	Sourdough Crusty Rolls, split

Addtional Items:

• Non-Stick Skillet
• Medium Bowl

Directions:

Preheat grill to medium-high.
On the grill's side burner, in a non-stick skillet, over medium-high heat, heat 1/2 tsp oil.
Add garlic cloves and cook until lightly browned. Turn cloves as needed to evenly brown. Remove to cutting board to cool.
When garlic is cooled, mince the garlic.
In medium-sized bowl, combine garlic with turkey, mustard, rosemary, salt and pepper.
Shape into four burgers.
Carefully spray the cooking grates with cooking/grilling spray.
Place the burgers on the grill. And grill for about 5-6 minutes per side or until the internal temperature measures 165°F.
While the burgers are cooking, make the portobello mushroom toppings.
In a skillet on the grill's side burner, cook onion slices in 1 tbsp oil until tender.
Toss in mushrooms and cook until tender.
Add balsamic vinegar, stirring until almost evaporated, about 30 seconds.
Remove from heat and allow to cool slightly.
Stir blue cheese into mushroom mixture, blending well.
When the burgers are done, remove and place on sourdough rolls.
Spoon mushroom topping on the burgers.
Serve and enjoy.