Italian Sausage Burgers with Grilled Portabella Mushrooms, Onions and Roasted Garlic Aioli

8 ounces ground turkey breast
8 ounces 93% to 98% fat free Hot Italian Turkey Sausage
1 to 2 cloves fresh garlic minced or pressed
1/3 cup minced onion – optional
1 teaspoon garlic powder
¼ teaspoon salt
dash fresh ground black pepper
4 slices low fat mozzarella cheese, 2.5 to 3 grams fat per 1-oz serving
4 2-oz low fat sourdough, French, or Italian bread rolls made without added fats
1 red onion thickly sliced
2 large portabella mushrooms sliced about 1/3 – inch thick
olive oil cooking spray
Romaine lettuce leaves – optional
thinly sliced garlic dills – optional

Spray grill with cooking spray and preheat grill according to type, gas, electric, briquette, etc. to medium medium-high heat

Using a fork, mix meat together, garlic, garlic powder, onion, salt and pepper. Divide meat into four equal pieces and form into 3/4-inch thick patties

Grill burgers 6 to 8 minutes per side turning once.

Spray mushroom and onion slices lightly with cooking spray and place on opposite side of grill from burgers. You can use a foil sheet or a grilling basket made specifically for this purpose. Grill mushroom and onion slices 6 minutes per side turning once.

Add cheese slices to burgers 1 to 2 minutes maximum before removing from grill. Don’t allow cheese to overcook.

Lightly toast buns on grill if desired. Place burgers on buns, top with mushrooms and onions and serve with Roasted Garlic Aioli, thinly sliced garlic dill pickles and Romaine lettuce leaves.

Yield 4 93% fat free burgers each at approximately at 420 calories; 9.5 grams total fat; 3.6 grams saturated fat; 90 milligrams cholesterol; 42 grams carbohydrate; 3.6 grams fiber; 41.5 grams protein; 1121 milligrams sodium.

Roasted Garlic Aioli

  • 1 large head of garlic
  • ¾ cup low fat mayonnaise, 2 grams fat per tablespoon
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice

    Preheat oven to 350º F. Using a sharp knife, slice head of garlic in half crosswise. Rejoin the top of the garlic head with the bottom and wrap tightly in foil. Bake garlic for 35 to 40 minutes or until garlic cloves become soft and easy to scoop out of skin. Remove garlic from oven and allow to cool 10 to 15 minutes before unwrapping foil. Using a small spoon or knife, scoop roasted garlic out of each individual clove and set aside in a small bowl or cup.

    Combine roasted garlic in food processor or blender along with mayonnaise, Dijon and lemon juice. Process all ingredients together until smooth.

    Yield 1 cup or 8 2-tablespoon servings each at approximately 40 calories; 3 grams total fat; 0.8 gram saturated fat; 0 cholesterol; 3.5 grams carbohydrate; 0 fiber; 0.2 gram protein; 240 sodium

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