Traditional recipes

Open-Face Turkey Burgers with Gruyere, Mushrooms, and Arugula Salad

Open-Face Turkey Burgers with Gruyere, Mushrooms, and Arugula Salad


  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon (scant) salt
  • 1/4 teaspoon ground black pepper
  • 2 slices country-style bread, toasted
  • 8 ounces mushrooms, sliced
  • 1 large garlic clove, chopped
  • 2 thin slices Gruyère cheese
  • 1 teaspoon white wine vinegar
  • 1 cup thinly sliced arugula

Recipe Preparation

  • Mix turkey, 1 teaspoon oil, salt, and pepper in medium bowl. Shape into two 1/2-inch-thick patties. Place 1 toasted bread slice on each of 2 plates; spread each with mayonnaise.

  • Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add mushrooms, shallots, and garlic; sauté 2 minutes, then push to side of skillet. Add turkey patties to other side of skillet. Cook until brown on bottom, about 4 minutes. Turn patties over; top with cheese. Cook until patties are cooked through, cheese melts, and mushrooms are brown, stirring mushrooms often, about 4 minutes. Season mushrooms with salt and pepper.

  • Meanwhile, whisk vinegar and 2 teaspoons oil in small bowl; mix in arugula. Sprinkle with salt and pepper.

  • Spoon mushrooms onto bread; top with patties and arugula salad.

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Watch the video: Making Easy Mushroom u0026 Swiss Turkey Burgers