How’s everyone’s week going? It’s almost FriYAY! I’ve had a crazy week. I’ve been recovering from a small back “injury” (I threw out my back trying to turn my alarm off… then I was the smartest human and decided to workout immediately after). #smart
Now, I wanted to share this recipe. I created this on a whim, actually I was laying in bed thinking about what I could make for dinner the next day. I like to plan out what I”m going to eat a full 24 hours ahead. What? You don’t do that? Ha! #foodonthemindalways
This recipe is both satisfying and guilt free. A turkey burger that is laid on top of an portobello mushroom and topped with creamy avocado, juicy tomatoes and spicy arugula and finished with tangy goat cheese crumbles.
In a large bowl mix together the first 7 ingredients and salt and pepper (always salt and pepper as you go!), it's important to not over mix. Cover and aside.
On medium high to high heat, melt some of the coconut oil in a large frying pan. Pan sear portobello mushroom caps on both sides, until cooked (about 3-5 min on each side), season with only black pepper. This is important, if you add salt too early, it will draw all the water out of the mushroom. Remove caps and set aside
Form four even sized Turkey Patties, making sure they're thinner in size
Using the same pan the mushrooms were cooked in, add some more coconut oil. Pan fry Turkey patties, flipping once or twice ensuring the patties are cooked through and each side is golden brown
Assemble burgers, salt and pepper the mushroom cap
Smear goat cheese on each mushroom cap, add turkey patty, sliced tomatoes, avocado, arugula, and goat cheese.