Open-Face Turkey Burgers w/Gruyere, Mushrooms, & Arugula Salad
A little something from each of the food groups is represented in this pretty little package. Serve fresh cut-up heirloom tomatoes along side, sprinkled with fresh ground black pepper.
Ingredients:
20 oz ground turkey
6 tbsp olive oil, divided
1 tsp (scant) salt
1/2 tsp ground black pepper
4 slices country-style bread, toasted
Mayonnaise
1 lb mushrooms, sliced
4 shallots, sliced
2 large garlic cloves, chopped
4 thin slices Gruyere cheese
2 tsp white wine vinegar
2 cups thinly sliced arugula
Mix turkey, 2 tsp oil, salt, and pepper in medium bowl. Shape into four 1/2″ thick patties. Place 1 toasted bread slice on each of 4 plates; spread each with mayonnaise.
In two separate skillets, heat 2 tbsp oil in each over medium-high heat. Add 1/2 mushrooms, 1/2 shallots, and 1/2 garlic in each skillet; saute 2 minutes, then push to side of skillet. Add 2 turkey patties to other side of each skillet. Cook until brown on bottom, about 4 minutes. Turn patties over; top with cheese. Cook until patties are cooked through, cheese melts, and mushrooms are brown, stirring mushrooms often, about 4 minutes. Season mushrooms with salt and pepper.
Meanwhile, whisk vinegar and 4 tsp oil in small bowl, mix in arugula. Sprinkle with salt and pepper.
Spoon mushrooms onto bread; top with patties and arugula salad.
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