Roasted Garlic Turkey Burger w/Portobello Mushrooms
Servings: 4


1 pound GROUND TURKEY
1 tablespoon olive oil
6 cloves garlic peeled
1 small red onion thinly sliced
6 ounces portobello mushrooms thinly sliced
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon dried rosemary crushed
1 half teaspoon salt
1 half teaspoon pepper
2 to 4 tablespoons bleu cheese crumbled
4 rolls sour dough French


Prepare grill for direct-heat cooking and remove grate.
In non-stick skillet, over medium-high heat, heat oil. Add garlic cloves
and cook until lightly browned. Turn cloves as needed to evenly brown.
Remove to cutting board to cool.

In skillet, cook onion slices in remaining 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 while preparing burgers.

Mince garlic. In medium-sized bowl, combine garlic with turkey,
mustard, rosemary, salt and pepper. Shape into four burgers about
4-inches in diameter.

Spray grate with cooking spray and place over hot coals. Grill burgers
about five minutes per side, or until no longer pink in the middle (165
degrees F.)

Place burgers on sourdough rolls. Stir bleu cheese into mushroom
mixture and spoon on top of burgers.