Mediterranean Style Burger & Sweet Potato Fries

Mediterranean Style Burger with Caper Yogurt Sauce and Portobello
Curtis Stone's turkey burger from Biggest Loser.

Yield: Serves 4
Ingredients
8 portobello mushrooms, stemmed and cleaned
1 tablespoon olive oil
20 ounces 1% extra lean ground turkey
1 tablespoon fresh thyme, chopped
1 clove garlic, minced fine
½ red onion, medium dice
1 red bell pepper, medium dice
1 large tomato, medium dice
1 tablespoon red wine vinegar
½ cup fat free yogurt
1 teaspoon extra fine capers, drained
4 cornichons, chopped fine
1 tablespoon fresh parsley, chopped rough
Instructions
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 five-ounce patties about ¾ 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.

280 Calories, 6g Fat, 1g Saturated Fat, 60mg Cholesterol, 330mg Sodium, 18g Carbohydrates, 4g Fiber, 9g Sugar, 39g Protein

Sweet Potato Fries

Ingredients
3 sweet potatoes, cooked through, cut into wedges
Canola oil, for brushing
Kosher salt and black pepper

Directions
Brush the potato wedges with oil and season with rub, salt and pepper. Grill, turning once, until nicely marked.

Not sure of the Nutritional value. Can't be too bad though.


We were not huge fans of the burger. I think the mushroom threw us all off LOL It wasn't too Bad. My Hubby on the other hand said it was HORRIBLE. He isn't a health nut LOL. The sweet potato fries on the other hand were a hit. I LOVED doing them on the grill, it gave it a very yummy taste. Then again, most things done on the grill ARE yummy :)