Open Faced Turkey Burgers With Gruyere, Mushrooms & Arugula Salad
"Recipe source: Bon Appetit (January 2007)"
Original is 2 servings
Ingredients
- FOR THE BURGERS
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- FOR THE SALAD
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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
No special items needed.
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