Do you get tired of the same ol' burger? I do and this is a great recipe for variety! Most of the time, we eat our burgers without buns.
Ingredients:
1/4 c Avocado Oil
1/4 c Pomegranate Balsamic Vinegar of Modena
1 pkt Shallot Tarragon Compound Butter Mix
6 portabello mushrooms caps, stems removed, cleaned
1 med red onion, sliced 1/2-inch thick
1 1/2 lbs 85% lean ground turkey or ground beef
1 tbsp Rustic Herb Seasoning
Olive oil spray
Arugula leaves or lettuce, sliced tomatoes
Instructions:
1. Combine first 3 ingredients in a gallon freezer bag. Add mushrooms and onion slices. Seal well; toss to coat. Let stand 10 minutes. In large bowl, combine turkey and Rustic Herb Seasoning; salt and pepper as desired. Form into 6 patties.
2. Prepare grill to medium heat. Lightly spray patties with olive oil spray and place on grill. Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read foot thermometer, about 10-12 minutes.
3. Meanwhile, remove mushrooms and onions from marinade. Place on grill. Grill, turning occasionally, until softened and lightly browned or desired doneness, about 8-10 minutes. Chop onions.4. Place mushrooms on dinner plates. Top with arugula or lettuce, tomatoes, burgers and chopped onions.
Makes 6 servings. Serve with Grilled Herb Potato Wedges.
Make Ahead & Freeze: Prepare step 1, except mushrooms & onions. Place patties in a gallon freezer bag between sheets of wax paper. Place both bags in a gallon freezer gab. Seal well, label and freeze. thaw completely. Add mushrooms and onions to marinade. Continue with step 2.
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