Source: dLife

Lean, healthy burgers made with ground turkey, mushrooms and bulgur.

Servings

7 oz fresh mushrooms (chanterelle, porcini, shiitake, or button)
2 medium garlic cloves , minced
0.75 cup low sodium chicken broth , divided
3 tbsp wheat, bulgur, dry
12 oz ground turkey, 99% fat free, raw
2 fresh green onions , thinly sliced
2 tsp Worcestershire sauce
0.25 tsp black pepper
4 whole wheat hamburger buns , split and toasted (optional)
1 red onion , sliced and grilled (optional)
1 tbsp dijon mustard (optional)

1 Remove stems and finely chop half of the mushroom caps (should have 1 cup); slice the remaining mushroom caps and set aside.
2 In small saucepan, cook finely chopped mushrooms, and garlic in 1/2 cup of the broth for 4 to 5 minutes or until tender. Stir in bulgur. Bring to boil; reduce heat to low.
3 Cook, covered, about 10 minutes or until bulgur is tender and liquid is absorbed. Cool slightly.
4 Meanwhile, in a large bowl combine ground turkey, green onion, Worcestershire sauce, and pepper. Add bulgur mixture; mix well. Shape into four 3/4" thick patties.
5 Place patties on the greased rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until patties are no longer pink (165°F), turning once halfway through grilling.
6 Meanwhile, in small saucepan, add remaining broth and sliced mushrooms. Cook, covered, 4 to 5 minutes or until tender.
7 Toast buns on grill. Add burgers and top with mustard, grilled onion slices (if desired), and sliced mushrooms. Replace top halves of buns.