Portobello Turkey Burger

Ingredients:

Pre-made turkey burger patties

Shredded carrots

Feta cheese

Spinach leaves

Shredded cheese

2 Portobello mushroom caps

2 cloves of garlic

1. Allow the burgers to thaw (if they are frozen). In a medium, shallow pan, add olive oil and allow it to heat using medium heat. Once hot, place the turkey burger patties in the pan. Cook until brown on both sides (you can cover the pan so the burgers can cook a little faster and more evenly if you're in a hurry).  Season with black pepper, garlic powder, Mrs. Dash, and a dash of sea salt. Once done, set the burgers aside on a separate plate.

2. Using the same pan and utilizing the residual drippings from the burgers, dice the garlic and add to the pan. Wash the mushroom caps and cut the stems off. Slice the stems and add then in the pan with the garlic. Cook for about 3 minutes, then add the mushroom caps. Sauté for about 5 minutes, or until the mushrooms have released their juices (you'll notice and thick liquid forming after about 5 minutes. This liquid is perfect for another sauce…but I'll save that recipe for another day). Remove from heat and set aside.

3. On your plate, place one mushroom cap upside down (like in the picture). cover with shredded carrots. Place your turkey burger on top of the carrot layer, then sprinkle feta cheese on top the burger. Add spinach leaves on top of the feta cheese and top with the other mushroom cap. I added more feta on top of the spinach leaves (I love feta cheese). I made a quick sesame garlic sauce as my condiment, (I would be more than happy to share the recipe if you want it) but it tastes just as good plain! Cut in half and serve.

This quick and easy recipe is perfect for a quick lunch or dinner paired with some sweet potato fries. 

-Let's eAt