Mushroom & Gorgonzola Turkey Burgers

• 2 slices Whole wheat bread, crusts removed, torn into pieces
• 8 oz White mushrooms, cleaned
• 3 teaspoons Extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves Garlic, minced
• 1 lb Lean ground turkey
• 1 large egg, lightly beaten
• ½ cup Crumbled gorgonzola cheese
• 3 tablespoons Chopped fresh dill
• 1½ tablespoons Coarse-grained mustard
• ½ teaspoon Salt
• ¼ teaspoon Freshly ground black pepper
• 6 Whole wheat buns (optional)

1. Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. Pulse mushrooms in the food processor until finely chopped.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, garlic and the mushrooms; cook, stirring occasionally, until tender and liquid has evaporated, about 10 minutes.
3. Add to the breadcrumbs and let cool completely, 15 to 20 minutes.
4. Preheat grill to medium-high.
5. Add ground turkey, egg, gorgonzola cheese, dill, mustard, salt and pepper to the mushroom mixture; mix well with a potato masher. With dampened hands, form the mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
6. Oil the grill rack. Brush the patties with the remaining 1 teaspoon oil. Grill until no longer pink in the center, about 5 minutes per side. (A thermometer inserted in the center should register 165 degrees F.) Meanwhile, split buns (if using) and toast on the grill for 30 to 60 seconds.
7. Serve burgers on buns, garnished with lettuce, tomato.

Servings: 6

Nutrition Information