NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground turkey

1 large Portobello mushroom cap

0.5 whole Whole wheat burger bun

1 tbsp Balsamic vinegar

0 tsp Extra virgin olive oil

0.5 oz Goat cheese

0.5 cup Baby arugula

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Wipe the portobello mushroom cap clean with a damp paper towel and carefully remove the woody stem.

• 2

  In a small ramekin, whisk together the balsamic vinegar and garlic powder until well combined.

• 3

  Season the ground turkey with sea salt and black pepper, then form into a uniform patty slightly larger than the bun.

• 4

  Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering.

• 5

  Place the turkey patty in the skillet and sear for 5 to 6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 6

  Add the mushroom cap to the skillet during the last 4 minutes of cooking, brushing it generously with the balsamic glaze until tender and caramelized.

• 7

  Lightly toast the whole wheat bun in the same skillet or a toaster until the edges are golden and crisp.

• 8

  Assemble the burger by layering the bottom bun with fresh baby arugula, the turkey patty, the glazed mushroom, and the crumbled goat cheese.