Ingredients
1-3/4 cups sliced baby portobello mushrooms1 teaspoon olive oil1 garlic clove, minced1/4 teaspoon salt, divided1/8 teaspoon pepper, divided1/4 cup frozen chopped spinach, thawed and squeezed dry2 tablespoons chopped sweet onion1/2 pound lean ground turkey1 slice reduced-fat Swiss cheese, cut in half2 whole wheat hamburger buns, split and toasted2 lettuce leaves2 slices sweet onion2 slices tomato
Preparation
In a small skillet, cook mushrooms in oil until tender. Add garlic; cook 1 minute longer. Stir in 1/8 teaspoon salt and a dash of pepper. Remove from the heat; set aside.
In a small bowl, combine the spinach, chopped onion and remaining salt and pepper. Crumble turkey over mixture and mix well. Shape into two patties.
In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 4 minutes. Turn and cook 3 minutes longer. Top burgers with cheese; cover and cook 3-6 minutes longer or until a thermometer reads 165° and cheese is melted. Serve on buns with lettuce, onion, tomato and reserved mushroom mixture.
