Seasoned Turkey Burgers with Sauteed Mushrooms & Swiss

I love turkey burgers, but the premade patties sold in stores are often dry and flavorless. Easy solution? I buy lean ground turkey and make my own. These juicy, salt free burgers will have you oooohing and ahhhhing your way to the last mushroom-topped bite.

Serves 4.

SODIUM CONTENT: 179.5 mg per serving


1 lb. lean ground turkey
1 t. minced garlic (1 clove)
2 t. Angostura brand Worcestershire Sauce (available in supermarkets nationwide and online at
1 1/2 t. Westbrae Natural No Salt Added Stoneground Mustard (available at Whole Foods markets and online)
1 t. ground mustard
1 t. dried Italian seasoning
1/2 t. freshly ground black pepper

3 c. sliced mushrooms
1 T. olive oil
1/2 c. shredded low-sodium Swiss cheese (or 4 slices low-sodium Swiss cheese)


Place the ground turkey into a large mixing bowl and add the garlic, worcestershire sauce, mustard and seasonings. Mix well using a spoon or (better yet) your freshly-washed hands. Divide mixture into four equal parts. Roll each portion into a round ball, then flatten and form into patties. Grill, broil or pan-fry the burgers to taste. Cover and set aside. Heat the oil in a skillet over medium-high. Add mushrooms and cook, stirring, 5 minutes. Plate each patty, top with sauteed mushrooms and cheese. Serve immediately.

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