Open Faced Turkey Burgers With Gruyere, Mushrooms & Arugula Salad

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14
Ingredients
15m
Prep Time
10m
Cook Time
25m
Ready In

Recipe: #16523

January 02, 2015

Categories: Comfort Food, Lunch, Main Dish, more

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"Recipe source: Bon Appetit (January 2007)"

Original recipe yields 2 servings
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Ingredients

  • FOR THE BURGERS
  • FOR THE SALAD

Nutritional

  • Serving Size: 1 (329.9 g)
  • Calories 769.6
  • Total Fat - 63.1 g
  • Saturated Fat - 18.8 g
  • Cholesterol - 109.2 mg
  • Sodium - 1812.1 mg
  • Total Carbohydrate - 26.7 g
  • Dietary Fiber - 7 g
  • Sugars - 9.9 g
  • Protein - 24 g
  • Calcium - 176.5 mg
  • Iron - 4.1 mg
  • Vitamin C - 22 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a bowl mix together turkey, 1 teaspoon oil, salt and pepper. Shape into 2 1/2 inch thick patties.

Step 2

Place 1 toasted bread slice on each of 2 plates, spread with mayo.

Step 3

Heat a skillet over medium high heat and add 2 tablespoons oil. Add mushroom,shallots and garlic; saute 2-5 minutes; put to side of skillet and add turkey patties to the other side of skillet. Cook patties until brown on bottom (3-5 minutes); flip top with cheese and cook until patties are cooked through and cheese melts and mushrooms are brown (3-5 minutes). Season mushrooms with salt and pepper.

Step 4

Meanwhile whisk vinegar and 2 teaspoons oil in bowl; mix in argula and sprinkle with salt and pepper.

Step 5

To serve: spoon mushrooms onto bread, top with patties and argula salad.

Tips & Variations


No special items needed.
Tags : Comfort Food Lunch Main Dish

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