I know people out there are getting excited for Turkey Day, the holiday formerly known as Thanksgiving, but many people get anxious about what to do with all those leftovers! Here is an idea for your leftover turkey meat (or you can use 1 lb of fresh ground turkey) that is high protein and flavor packed!
Ingredients:
1
large Portobello mushroom cap
1
Tbsp coarsely chopped shallot
3
Tbsp fresh parsley, chopped
4 cups leftover turkey, skin and bones removed
1
Tbsp extra-virgin olive oil
1/4 tsp cumin
1/8 tsp allspice
1 egg
2 Tbsp non fat plain yogurt (plain Greek is fine too)
Salt
and pepper to taste
Instructions:
1. Preheat oven to 350o
F.
2. Use a spoon to scrape out the gills from the
underside of the mushroom cap. Cut the cap into 1 inch pieces and transfer to a
food processor. Add the shallot and parsley and pulse until coarsely chopped.
3. Transfer the mushroom mixture
into a large bowl. Then add the turkey to food professor and coarsely chop then add to mushroom mix in bowl.
4. Add all remaining ingredients to bowl, mix gently with your hands until just combines. Divide into 4 - 1 inch thick patties. Refrigerate 30
minutes or until firm so patties are easy to handle.
5. Lightly coat a cookie sheet
with PAM. Place burger patties on a cookie sheet in the oven for 12-15 minutes until they are
cooked throughout. Top turkey burger with 2 slices of avocado and 1 tsp salsa
for garnish (optional).
1 patty has approx 42 grams protein!
ENJOY!
