At 412 calories for this GIANT, entire burger, 264mg sodium, 16g GOOD fat and 96mg of cholesterol compared to 873 calories, 57g BAD fat, 147mg cholesterol and 1456mg of sodium in a similar burger made with ground beef and white bun and gobs of extra unnecessary additives for preservation instead, sounds like a pretty good alternative to me.
1 lb ground turkey
1 tsp thyme
1/2 tsp rosemary
1/2 tsp season salt
1 tbsp garlic powder +1/8 tsp garlic powder.
fresh chopped basil, about 2 tbsp worth
4 portobello mushrooms
1 roma tomato,chopped fine
1 tsp balsamic vinegar
4 multi-grain buns or rolls
4 slices, part skim REAL swiss cheese or part skim, smoked white cheddar
1 tsp canola oil
Preheat grill or stove top griddle pan. Combine, turkey burger with thyme, rosemary, season salt, garlic powder and 1 tbsp of fresh chopped basil and mix until well incorporated. Form into 4 equal patties and place on grill or griddle.
Remove the brown gills from portobello mushrooms and cut out the stem. Oil the mushrooms and place stem side down on hot grill or griddle. In small bowl, combine chopped tomato, balsamic vinegar and 1 tbsp of the fresh chopped basil & 1/8 tsp garlic powder. Grill for 5 minutes then flip over both the mushrooms and the burger, place the slice of cheese on your burger patties (this prevents you from pressing it down, which removes all the juices from the patty). Place the tomato mix inside the mushroom caps, cover and cook for another 8-10 minutes until the mushrooms turn a dark brown color.
Remove mushrooms and burgers from griddle when done. Place buns open side down, on griddle, toast for 1 minute then remove to plate. Place lettuce/spinach, etc. and condiments on bottom bun. Place burger on top of that and then top with mushroom and top bun. Serve!