Chef notes
Each burger is hearty, delicious and packed with nutrition. The balsamic-roasted onions add a whole lot of flavor while the Portobello buns keep them low-carb.
Ingredients
- Extra virgin olive oil
- 1/2 red bell pepper, diced
- 4 ounces baby spinach, chopped
- 4 scallions, chopped
- 1½ pounds ground white meat organic turkey
- 1 teaspoon fine table salt
- 1/2 teaspoon freshly ground black pepper
- 2 large red onions, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon fine table salt
- 1/2 teaspoon freshly ground black pepper
- 4 large portobello mushrooms, washed, stems removed and patted dry
Preparation
For the burgers:
In a pan set over medium-high heat add I tablespoon of olive oil and sauté the red pepper. When peppers are slightly softened, add the chopped spinach leaves and scallions and cook until spinach is just wilted. Remove from heat and add to a bowl to cool. Once cooled, add the ground turkey to the vegetable mixture, season with salt and pepper and combine until mixed. Form into 4 large patties.
Preheat grill or grill pan to medium-high heat. Brush turkey patties on both sides with olive oil (or mist with olive oil spray). Grill approximately 7 minutes on each side until cooked through.
For the balsamic onions:
Preheat oven to 375°F. In a medium size bowl combine the sliced red onions with the olive oil, balsamic vinegar, salt and pepper. Toss to combine. Spread onion mixture onto a parchment lined baking sheet and roast for 30-35 minutes until caramelized.
For the portobello buns:
Brush mushrooms on both sides with olive oil (or mist with olive oil spray) and place on the grill or grill pan. Cook approximately 5 minutes on each side until browned.
To serve:
Place each turkey burger on a portobello mushroom bottom "bun," add a generous portion of caramelized onions and finish with a top portobello "bun."
