Cooking note: (C=0g), (P=0g) and (F=0g) indicate the total carbohydrates, total protein & total fiber in grams for the ingredient listed. Recipe from Jimmy Schmidt.
1 pound ground turkey (C=0g) (P=80g)
1/2 cup scallion greens, diced (C=4g)
Sea salt to your taste (about 2 teaspoons) (C=0g)
1 1/2 teaspoons freshly ground black pepper to your taste (C=3g)
Olive oil (C=0g)
4 large Portobello mushrooms, remove the gills by scraping with a spoon, trim the stem flat with cap (C=5.6g) (P=2.8g) (F=1.6g)
2 cloves of fresh garlic, minced very fine (C=2g)
4 tablespoons Balsamic vinegar (C=1g)
2 tablespoons mayonnaise (C=0g)
1 (15-ounce) box of Boursin cheese (C=4g)
2 slices of heirloom tomatoes (C=3.5g)
1/4 cup chiffonade of fresh basil (C=.4g)
Preheat your grill. In a bowl, combine the turkey and scallions. Generously season with salt and pepper. Divide into 2 patties and shape into round burgers the size of the mushroom caps. Place on a parchment-lined sheet pan and brush with olive oil over the surface.
Place the mushrooms gill side up on the pan with the turkey burgers. Divide and rub the garlic into the mushrooms. Drizzle generously with olive oil. Season generously with salt and pepper. Refrigerate until ready to cook.
In a small bowl, combine 2 tablespoons of the Balsamic vinegar with the mayonnaise. Reserve.
To cook: Place the burgers and the mushrooms on the grill. Cook the burgers until well seared, about 6 minutes then turn over. Continue cooking the burgers until done, about 4 to 6 minutes as indicated by an instant meat thermometer at 170 degrees. Meanwhile, cook the mushrooms until tender and their moisture is released, turning over if necessary to remove excess moisture pooled in the caps.
Divide the Boursin cheese and sprinkle over the mushrooms just to melt slightly. Drizzle the remaining balsamic vinegar over the mushrooms. Remove the burgers and mushrooms to a plate to assemble.
To assemble: Place one mushroom in the center of each plate. Position the turkey burger atop the mushroom. Place one slice of seasoned tomato atop the burger. Spoon the mayonnaise atop the tomato. Sprinkle the basil atop the mayo and top with the final mushrooms. Serve.
Makes 2 big burgers of about 12 grams of carbohydrates, 40 grams of protein each (without buns).
Per serving: 805 calories; 66 g fat (27 g saturated fat; 74 percent calories from fat); 12 g carbohydrates; 270 mg cholesterol; 2,661 mg sodium; 40 g protein; 4 g fiber.