Turkey Burger with Cumin and Chili
Crimini Mushroom Turkey Burger with Cumin and Chile
1 (8-ounce) package crimini mushrooms (baby bellas), ends of stems trimmed (about 2½ cups)
2 teaspoons extra-virgin olive oil
2 cloves garlic
1 tablespoon nutritional yeast seasoning
2 teaspoons dried onion flakes
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons reduced-sodium soy sauce
Freshly ground black pepper
1¼ pounds lean ground turkey
6 whole-grain hamburger buns
Sliced avocado, salsa and spring lettuce mix for topping
Finely chop the mushrooms in a food processor.
Heat a large skillet on medium-high and add the oil. Saute the mushrooms in the hot oil until water releases and evaporates, about 10 minutes.
Mince the garlic in the food processor; add to the mushrooms during the last few minutes of cooking.
Remove from heat and add nutritional yeast, onion flakes, chili powder, cumin, soy sauce and pepper.
Allow the mixture to cool for a few minutes, then stir in the turkey.
Divide turkey into 6 portions and shape into patties slightly larger than the buns.
Grill patties on an oiled, pre-heated grill until cooked halfway through, about 4 minutes. Turn and cook until done, about 2-3 minutes.
Serve grilled patties on buns and top with avocado, salsa and lettuce.
Per serving: 405 calories, 16 g total fat, 520 mg sodium, 54 mg cholesterol, 38 g total carbohydrate (9 g fiber), 30 g
Borrowed from Towntalk.com http://www.thetowntalk.com/article/20140413/LIFESTYLE/304130013/Recipe-Crimini-Mushroom-Turkey-Burger-Cumin-Chile?