Open-Faced Italian Turkey Burgers
Ten years ago, I met my amazing husband and his family. We were in our second year of college in Missoula, MT. We met at a New Year’s Eve party and basically never left each other’s side!
So why am I telling you this? When I met the Martin family they had just started a healthier lifestyle and were using a program called Body For Life. It’s a simple diet plan and recipe book that help you eat all the foods you love, but with a healthy twist. We ate out of “the book” religiously in college and I still use recipes from it today, like this one!
This recipe is one of our tried and true favorites. It’s yummy, filling, and tastes super bad for you -- but it’s actually healthy! I always serve it with a heaping portion of veggies too, like my favorite blasted broccoli.
Ingredients
1 lb lean ground turkey burger
1 Tbs Italian seasoning
2 tsp Dijon mustard
1/2 C canned tomato sauce
4 thick slices of Italian bread
1 jar pasta sauce or marinara
4 slices provolone cheese
4 large portabella mushroom caps
2 Tbs olive oil (for brushing on bread and mushroom caps)
Directions
1. Pre-heat oven to broil at 500 degrees F. Start heating a large pan on medium heat.
2. In a large bowl, mix turkey burger, Italian seasoning, mustard and tomato sauce. Form into four patties. Season with salt and pepper.
2. In a pan on medium heat, cook turkey burgers for about 6 minutes per side.
3. While burgers are cooking, clean mushroom caps, brush with olive oil and cook on a separate pan for about 2 minutes per side.
4. Slice Italian bread into four thick slices. Brush with olive oil and place on a sheet pan. Bake for 3 minutes.
5. Take bread out of the oven. Place one turkey burger, 1/2 C pasta sauce and 1 slice cheese on top of each slice of bread.
6. Bake for another 3-5 minutes, or until cheese is golden brown and melty.
Serving size: 4
Macros: P24g, F16g, C15-18g (depending on thickness of bread)