Mini burgers have the yummy cheese, avocado and sautéed mushroom flavors you crave on a burger — without all the fat!
- 8 whole-grain slider buns (low sodium)
- 1 1/4 lb. ground skinless turkey breast
- 1/4 tsp. salt
- 1 c. sliced crimini mushrooms
- 2 slices low-fat Swiss cheese cut into 8 pieces
- 1 small avocado pitted, peeled, mashed
- 1 tomato cut into 8 (1/4-inch thick) slices
- Wooden skewers
Preheat oven to 450 degrees Fahrenheit. Arrange buns cut side up in single layer on baking sheet. Reserve. Shape turkey into 8 (3-inch wide) patties. (Uncooked patties will be larger than bun and will shrink as they cook.) Sprinkle salt over each patty. Heat large nonstick skillet or griddle pan over medium-high heat. Cook patties 23 minutes. Turn over patties. Cook 23 minutes or until patties are no longer pink in centers and register 165 F on instant-read thermometer. Transfer patties to bottoms of buns.
In same skillet, cook mushrooms over medium heat, stirring frequently, until softened, about 3 minutes. Spoon mushrooms onto each patty; top with cheese. Transfer sliders to baking sheet. Bake 12 minutes or until cheese is melted and buns are heated through. Remove from oven. Spread avocado over cheese. Top with tomato slices. Put tops of buns on sliders. Pierce sliders with skewers. Serve immediately.
Calories: 470. Protein: 45 g. Fat: 15 g. (3 g. sat.). Chol.: 101 mg. Carbs.: 38 g. Sodium: 503 mg. Fiber: 8 g. Sugar: 6 g.