Ingredients
1/2 pound sliced baby portobello mushrooms2 cups chopped fresh spinachBURGERS:2 egg whites, lightly beaten1/2 cup panko bread crumbs2 tablespoons minced fresh parsley2 tablespoons ketchup1 tablespoon brown sugar1 tablespoon Worcestershire sauce2 teaspoons paprika2 teaspoons prepared pesto1/2 teaspoon garlic powder1 pound lean ground turkey4 slices reduced-fat provolone cheese4 whole wheat hamburger buns, split
Preparation
Place a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook and stir until tender, 3-4 minutes. Add spinach; cook and stir just until wilted.
Mix first nine burger ingredients. Add turkey; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.
Place burgers on an oiled grill rack over medium heat. Grill, covered, until a thermometer reads 165°, 4-6 minutes per side.
Top with cheese; grill, covered, until cheese is melted, 1-2 minutes.
Serve on buns. Top with mushroom mixture.
