INGREDIENTS

1. 1lbground turkey breast
2. 1tablespoonolive oil
3. 6garlic cloves, peeled
4. 1red onion, thinly sliced
5. 6ouncesportabella mushrooms, thinly sliced or8 ouncesbutton mushrooms, thinly sliced or6 ouncescremini mushrooms, thinly sliced
6. 1tablespoonbalsamic vinegar
7. 1tablespoonDijon mustard
8. 1teaspoondried rosemary, crushed
9. 1teaspoonlow sodium soy sauce(I used tamari)
10. 1/2teaspoonsalt, or to taste
11. 1/2teaspoonpepper, or to taste
12. 3tablespoonsblue cheese, crumbled
13. 4 sourdoughFrench rollsor kaiser rollsor ciabatta rolls
14. salad greens, for garnish (optional)

DIRECTIONS

1. Prepare grill for direct-heat cooking and remove grate. We did not use the grill we used a grill pan on the stove.
2. In nonstick skillet over medium-high heat, heat oil.
3. Add garlic cloves and cook until lightly browned.
4. Turn cloves as needed to evenly brown.
5. Remove to cutting board to cool.
6. In skillet, cook onion slices in remaining oil until tender.
7. Toss in mushrooms and cook until tender.
8. Add balsamic vinegar, stirring until almost evaporated, about 30 seconds.
9. Remove from heat and allow to cool slightly while preparing burgers.
10. Mince garlic.
11. In medium-sized bowl, combine garlic with turkey, mustard, rosemary, salt and pepper.
12. Shape into 4 burgers about 4-inches in diameter.
13. Spray grate with cooking spray and place over hot coals or prepare grill pan by spraying with a bit of cooking spray.
14. Grill burgers about 5 minutes per side, or until no longer pink in the middle (165ºF).
15. Place burgers& mixed greens on sourdough French rolls, Kaiser rolls or Ciabatta rolls.
16. Stir bleu cheese into mushroom mixture and spoon on top of burgers.
17. Serve with fries, sliced tomatoes and a beer!
18. Enjoy!