Grilled Mushrooms Turkey Burgers (Sonoma Diet)

By BClover

280 cal 29g protein, 3 g fat, (.5 sat) 35g carb, 7g fiber, 33mg chol, 450mg sodium, 57 weighted glycemic index

serves 4
50 mins

Ingredients

• Ingredients:
• 2 Tbsp Dried Porcini or Shiitake Mushrooms
• 1 cup Boiling Water
• 12 oz Ground Turkey Breast
• 1/2 cup bottled Salsa
• 1/2 cup Finely Chopped Onion
• 2 Tbsp Chopped Fresh Flat-leaf Parsley
• 6 cloves Garlic, minced (1 tablespoon minced
• 2 tsp Chopped Fresh Sage
• 1/4 tsp Kosher Salt
• 1/8 tsp Freshly Ground Black Pepper
• 4 4
• Whole Wheat Hamburger Buns, split and toasted (optional
• Lettuce Leaves, bottled salsa, sliced red onion, sliced avocado, and/or sliced tomato (optional

Preparation

Step 1

Rinse dried mushrooms well. Place mushrooms in a small bowl; add the boiling water. Let stand about 20 minutes or until soft. Drain the mushrooms well; finely chop mushrooms.

In a medium bowl combine the mushrooms, turkey, the 1/2 cup salsa, the onion, parsley, garlic, sage, kosher salt, and pepper. Shape mixture into four 3/4-inch-thick patties.

For a charcoal grill, place patties on the greased rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until no longer pink (165 F),* turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place burgers on the greased grill rack over heat. Cover and grill as above.)

If desired, serve burgers on whole wheat buns with lettuce, additional salsa, sliced red onion, sliced avocado, and/or sliced tomato.

For Wave 1, serve with the optional ingredients. For Waves 2 and 3, serve with the optional ingredients and fresh honeydew melon.