1/2 Tsp olive oil
2 Cloves garlic, peeled
1 lb ground turkey
1 tbsp Dijon mustard
1 tsp dried rosemary, crushed
1/2 tsp salt
1/2 tsp pepper
Portobello Mushroom Topping
1 tbsp olive oil
1 Small red onion, thinly sliced
6 oz portobello mushrooms, thinly sliced
1 tbsp balsamic vinegar
2-4 tbsp blue cheese
4 sourdough crusty rolls, split
Turkey Burgers: Prepare grill for direct-heat cooking and remove grate.
In non-stick skillet, over medium-high heat, heat 1/2 teaspoon oil. Add garlic cloves and cook until lightly browned. Turn cloves as needed to evenly brown. Remove to cutting board to cool.
Mince garlic. In medium-sized bowl, combine garlic with turkey, mustard, rosemary, salt and pepper. Shape into four burgers.
Spray grate with cooking spray and place over hot coals. Grill burgers about 5-6 minutes per side or until the internal temperature measures 165 degrees F.
Portobello Mushroom Topping: In skillet, cook onion slices in 1 tablespoon oil until tender. Toss in mushrooms and cook until tender.
Add balsamic vinegar, stirring until almost evaporated, about 30 seconds. Remove from heat and allow to cool slightly.
Stir blue cheese into mushroom mixture, blending well.
Service: Place burgers on sourdough rolls. Spoon mushroom topping atop burgers.