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Mediterranean Style Burger with Caper Yogurt Sauce and Portobello
Curtis Stone's turkey burger from Biggest Loser.
280 Calories, 6g Fat, 1g Saturated Fat, 60mg Cholesterol, 330mg Sodium, 18g Carbohydrates, 4g Fiber, 9g Sugar, 39g ProteinYield: Serves 4
- 8 portobello mushrooms, stemmed and cleaned
- 1 tablespoon olive oil
- 20 ounces 1% extra lean ground turkey
- 1 tablespoon fresh thyme, chopped
- 1 clove garlic, minced fine
- ½ red onion, medium dice
- 1 red bell pepper, medium dice
- 1 large tomato, medium dice
- 1 tablespoon red wine vinegar
- ½ cup fat free yogurt
- 1 teaspoon extra fine capers, drained
- 4 cornichons, chopped fine
- 1 tablespoon fresh parsley, chopped rough
Preheat a grill or grill pan on medium high heat.
Rub the portobellos lightly with the olive oil and season with black pepper.
Place on the grill and cook for 3 to 4 minutes on each side or until tender and cooked through.
Remove the mushrooms from the grill to a plate lined with paper towels to catch any excess moisture.
In a large mixing bowl combine the turkey, thyme, and garlic and mix well to combine.
Portion the turkey into four five-ounce patties about ¾ inch thick.
Grill the turkey patties for about 4 to 5 minutes on each side or until a meat thermometer reads 165F in the center of the patties. Remove burgers from the grill and let rest for 4 minutes.
Mix the red onion, bell pepper, and tomato in a medium mixing bowl. Add the red wine vinegar and mix well, season with black pepper. In a separate mixing bowl, combine the yogurt, capers, cornichons, and parsley and mix well.
To serve, place a portobello mushroom with the stem side up on a serving plate. Place a burger on top of the mushroom and top with the vegetable mixture followed by a spoonful of the yogurt sauce. Top with another portobello, stem side down. Repeat with the remaining four burgers, and serve immediately.
Source: Biggest Loser