- 1 1/2 lbs lean ground turkey
- 1/4 lbs mushrooms sliced (see suggestions/tips)
- 1/2 teaspoon garlic powder
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tablespoons yellow mustard
- 1/2 tablespoon chili powder
- 1/4 cup worcestershire sauce
- ground black pepper
- whole wheat hamburger buns
Begin by coating a large skillet with cooking spray and place over medium heat until hot. Add the turkey and mushrooms; cook for 3 minutes, stirring to break up the meat.
Next, add the garlic powder and reduce the heat to low; cooking for 3 more minutes.
Next, stir in the ketchup, vinegar, mustard, chili powder, and Worcestershire sauce.
Continue cooking over low heat for 5-10 minutes; stirring occasionally.
Season with salt and pepper to taste. Spoon the mixture over the bottoms and then add the tops.
I loved the flavor in this meal. Depending upon how much kick you like, you can always up (or lower) the chili powder to your liking. Also, for you parents out there, this is a WONDERFUL recipe to hide veggies (that your children might not always eat) in. TIP: You are already hiding mushrooms, but for other suggestions try onions, as well as green or red bell peppers.
What DIDN’T Work:
So, my husband is a traditionalist, and if allowed I think he would eat red meat morning, noon, and night. Therefore, I’m sure he would have preferred ground beef instead. However, I love him and I want him to stick around so that is why I opted for ground turkey in this recipe.
My husband is a major texture guy, and for him, sliced mushrooms are a NO NO on the texture meter. If you are like him, put your mushrooms in the food processor and pulse a few times to break them up. You do not want them to be too fine, otherwise your dish will lack texture.
Also, I prefer to toast my hamburger buns for a, in my personal opinion, better bite. Again with that texture thing…. 😉
(PS: To keep on the healthy kick, serve this with your favorite salad! Tonight, not only did we serve with a salad, but we also added and heirloom tomato and bufala mozzarella. For this side, simply slice both the tomato and mozzarella in rounds, sprinkle dried (or fresh) basil, as well as a pinch of salt and pepper, and balsamic vinegar to finish… YUM!)