Turkey Sliders with Avocado, Mushrooms, and Swiss Cheese
These mini turkey burgers just melt in your mouth thanks to gooey cheese, warm mushrooms, and creamy avocado.
- 8 whole-grain slider buns (lowest sodium available)
- 11/4 lbs ground, skinless turkey breast
- 1/4 tsp salt
- 1 cup sliced brown (crimini) mushrooms
- s slices low-fat Swiss cheese
- s small avocados (mashed with a fork)
- 1 medium tomato, cut into 8 slices (about 1/4-inch thick)
Tip: Click on step to mark as complete.
- 1 Preheat the oven to 450°F.
- 2 Arrange the buns with the cut side up in a single layer on a baking sheet. Set aside.
- 3 Using your hands or a spoon, shape the turkey into 8 patties, each about 3 inches in diameter. (The uncooked patties will be larger than the bun and will shrink as they cook.) Sprinkle the salt over each patty.
- 4 Heat a large nonstick skillet or griddle pan over medium-high heat.
- 5 Cook the patties for 2 to 3 minutes. Turn over the patties. Cook for 2 to 3 minutes, or until the patties are no longer pink in the center and register 165°F on an instant-read thermometer.
- 6 Transfer the patties to the bottoms of the buns.
- 7 In the same skillet, cook the mushrooms over medium heat for about 3 minutes, or until soft, stirring frequently.
- 8 Spoon the mushrooms onto each patty. Top with the Swiss cheese.
- 9 Place the baking sheet on the middle rack of the oven. Bake the sliders for 1 to 2 minutes, or until the Swiss cheese is melted and the buns are heated through. Remove from the oven.
- 10 Spread the avocado over the Swiss cheese. Top with the tomato slices. Put the tops of the buns on the sliders.
- 11 Using four short skewers, pierce two sliders with each skewer. Serve immediately.
Copyright © 2018 American Heart Association, Healthy For GoodTM, heart.org/healthyforgood
|Total Fat||15.2 g|
|Saturated Fat||2.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||2.5 g|
|Monounsaturated Fat||7.8 g|
|Total Carbohydrate||38 g|
|Dietary Fiber||8 g|
2 starch, 1 vegetable, 5 lean meat
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