Mushroom-Swiss Turkey Burger

 2 Tbsp extra virgin olive oil

1 clove garlic, minced

3/4 tsp ground pepper, divided

1/2 tsp salt, divided

8 Portobello mushroom caps, stems and gills removed

1 lb lean ground turkey

2 tsp Worcestershire sauce

1 tsp Dijon mustard

4 slices Swiss cheese

1 small tomato, thinly sliced

3 cups baby arugula

1.  Preheat grill to medium-high (400-450 degrees).  Combine oil, garlic and 1/4 tsp each pepper and salt in a small bowl.  Brush Portobello caps with the oil mixture; set aside to marinate at room temperature fora 10 minutes.

2.  Meanwhile, combine ground turkey, Worcestershire sauce, mustard and the remaining 1/2 tsp pepper and 1/4 tsp salt in a medium bowl.  Gently mix to incorporate.  (Do not over mix).  Shape into four 3/4 inch thick patties and set aside.

3.  Oil the grill rack.  Place the mushrooms, cap-side down, on the oiled grill rack.  Grill, covered, until just tender, about 4 minutes per side.  Transfer the mushrooms to a pate; cover to keep warm.  Oil the rack again; place the turkey patties on the oiled rack.  Grill, covered, until the patties are lightly charred and an instant-read thermometer inserted in the center registers 165 degrees, 4 to 5 minutes per side.  Place 1 cheese slice on each patty during the last minute of cooking.  Transfer the patties to a plate and let rest for 5 minutes.  ( If your grill is large enough, grill the Portobello caps and the patties at the same time.)

4.  Place each patty on the stem side of a Portobello cap; top evenly with tomato slices and arugula.  Cover with the remaining Portobello caps, stem-side down, and serve immediately.

 

Tips:

To prepare Portobello mushroom caps, gently twist off the stems of whole Portobellos.  Using a spoon, scrape off the brown gills from the underside of the mushroom caps.