Bacon and Cheese Turkey Burgers

Ingredients

• 1 largeportobello mushroom(s), stem removed, chopped
• 2 smalluncooked shallot(s), chopped
• 1 Tbsp reduced-calorie mayonnaise
• 2 tsp rosemary, fresh, minced
• 3/4 tsp kosher salt
• 1/2 tsp Worcestershire sauce
• 1 pound(s) uncooked 93% lean ground turkey
• 1/2 oz Gruyère cheese, shredded (about 2 Tbsp)
• 2 tsp low fat cream cheese
• 1/2 tsp Dijon mustard
• 2 spray(s) cooking spray
• 4 item(s) light English muffin, toasted
• 4 slice(s) reduced-fat cooked crisp bacon
• 4 slice(s) fresh tomato(es)
• 4 piece(s) lettuce

Instructions

1. In the bowl of a food processor, combine mushroom, shallots, mayonnaise, rosemary, salt and Worcestershire sauce; pulse until finely minced. (If you don't have a food processor, finely chop mushroom and shallots with a sharp knife before combining with other ingredients).
2. Spoon mushroom mixture into a mixing bowl and add turkey; gently combine with your hands. Shape turkey mixture into four 3 1/2-inch burgers; cover and refrigerate until ready to grill.
3. Meanwhile, combine Gruyère, cream cheese and mustard in a small bowl; set aside.
4. Off heat, coat a grill pan or outdoor grill with cooking spray; heat over medium-high heat. Cook burgers, flipping once, until cooked all the way through, about 10 to 12 minutes.
5. Serve each burger on an English muffin topped with 2 teaspoons cheese spread, 1 slice bacon, 1 slice tomato and 1 piece lettuce.

Notes

Yields 1 burger per serving.