Turkey & Swiss Burgers with Mushrooms & Garlic Aioli recipe
PPREP 25 MIN // COOK 12 MIN // SERVES 4
The mushrooms add moisture and meaty flavor.
1 c sliced cremini mushrooms
2 large shallots, chopped
1 Tbsp light mayonnaise
1 tsp minced fresh rosemary
½ tsp Worcestershire sauce
1 lb ground extralean turkey (5% fat or less)
½ tsp kosher salt
¼ tsp black pepper
TOPPINGS & BUN2 cups sliced cremini mushrooms2 large shallots, thinly sliced½ tsp salt½ tsp minced fresh rosemary½ tsp Worcestershire sauce½ tsp Dijon mustard4 tsp light mayonnaise1 tsp minced garlic4 (¾-oz) slices reduced-fat Swiss cheese4 light English muffins, toasted4 lettuce leaves4 tomato slices1
Pulse first five ingredients in food processor until finely chopped; Fold mixture into turkey; shape into four 3½-inch patties. Season with salt and pepper; chill until ready to grill (up to 12 hours ahead).
Coat medium nonstick pan with nonstick spray; heat over medium heat. Sauté mushrooms, shallots, salt, and rosemary until softened, 5–6 minutes; add Worcestershire and Dijon, and set aside. 3
Make aioli: Mix mayonnaise and garlic in small bowl; chill. 4
Coat grill or grill pan with nonstick spray; heat to medium-high. Cook burgers, flipping once, until internal temperature reaches 165°F, 5–6 minutes per side. Top with cheese; cover to melt, 30 seconds. 5
Spread 1 tsp aioli on each English muffin bottom; top each with lettuce leaf, tomato slice, burger, ¼ cup mushrooms, and muffin top.
PER SERVING (1 burger): 373 cal, 13 g total fat, 4 g sat fat, 997 mg sod, 35 g total carb, 3 g sugar, 6 g fib, 36 g prot. SmartPoints value: 8