The Biggest Loser - Mediterranean Style Burger with Caper Yogurt Sauce and Portobello

EXCLUSIVES | Curtis Stone Recipes

Mediterranean Style Burger with Caper Yogurt Sauce and Portobello

Serves 4

INGREDIENTS

8 portobello mushrooms, stemmed and cleaned
1 tablespoons olive oil
20 ounces 1% extra lean ground turkey
1 tablespoon fresh thyme, chopped
1 clove garlic, minced fine
1/2 red onion, medium dice
1 red bell pepper, medium dice
1 large tomato, medium dice
1 tablespoon red wine vinegar
1/2 cup 4 ounces fat free yogurt
1 teaspoon extra fine capers, drained
4 cornichons, chopped fine
1 tablespoon fresh parsley, chopped rough

METHOD

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 5 ounce patties about 3/4 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.