Gather all ingredients and equipment.
In a food processor or blender, chop mushrooms into small pieces. Set aside.
Heat olive oil in a medium saute pan over medium-high heat. Once the oil is hot, add the mushrooms. Saute until the mushrooms are soft and most of the liquid has evaporated. Transfer to a medium bowl and set aside to cool.
Once the mushrooms have cooled enough to handle, add the remaining ingredients. Mix until evenly incorproated.
Shape into 5, 4-ounce patties making the patties slightly wider than the bun you will be using.
Coat a large nonstick skillet with cooking spray. Cook the burgers over medium heat for about 3-5 minutes, or until browned and crispy.
Flip the burgers carefully and cook for about 2-4 minutes longer. When burgers are almost done cooking, with an internal temperature of 160F, top each with a slice of cheese and cover the pan with a lid to allow the cheese to melt.
Assemble each burger on a whole wheat bun with arugula, or with your own favorite toppings.
If baking the sausage, preheat oven to 400°F (see alternative cooking option, below).
Shred apple using a box grater or grater blade on a food processor.
Place shredded apple, turkey, Worcestershire sauce, spices, and olive oil in a bowl. Mix until just incorporated. Do not overmix.
Form 10 patties, about 1/4 inch thick.
Heat a nonstick or cast iron skillet over medium-high heat, spray well with oil spray.
Add the patties to the pan, making sure not to overcrowd the pan. You may need to cook the sausage in multiple batches. Cook about 3-4 minutes on each side until browned and no longer pink in the center.
Alternative cooking option: Line a baking sheet with tin foil and spray with cooking spray. Arrange sausage patties on the tray and bake for 7-10 minutes or until internal temperature is 165°F in the center of the patties.
Gather all ingredients and equipment.Preheat oven to 350°F (180°C).
In a food processor or blender, chop mushrooms into small pieces. Set aside.
In a sauté pan, heat up olive oil and sauté diced onion for about 3-4 minutes until golden brown. Stir chopped mushrooms.
Sauté mushrooms for about 5 minutes and let the mixture cool slightly.
In a large bowl, combine remaining ingredients and mushroom mixture. Make sure that all of the ingredients are evenly mixed.
Begin shaping the meat mixture into meatballs, about 1-1/2 inches thick. Once rolled, place the meatballs on a large sheet tray.
Place a large skillet over medium-high heat and spray with oil to coat the pan. Once the pan is heated, add the meatballs one at a time and cook until golden brown on each side. Continue to do this until all of the meatballs have been seared to a golden brown. Once seared, place on a sheet pan.
Place the sheet pan in the oven for approximately 10-15 minutes or until the meatballs are fully cooked through. Remove the meatballs from the oven and serve.
Gather all ingredients and equipment.
Preheat an oven to 350°F (180°C).
In a large bowl, mix all of the ingredients except for the olive oil. Make sure that all of the ingredients are evenly distributed throughout the meat.
Begin shaping the meat mixture into meatballs, about 1-1/2 inches thick. Once rolled, place the meatballs on a large sheet tray.
Place a large skillet over medium-high heat and add the olive oil. Once heated, add the meatballs one at a time and cook until golden brown on each side. Continue to do this until all of the meatballs have been seared to a golden brown. Once seared, place on a sheet pan.
Place the sheet pan in the oven for approximately 10-15 minutes or until the meatballs are fully cooked through. Remove the meatballs from the oven and serve.
Place a non-stick grill pan in the oven. Preheat to 375°F.
Combine the turkey, pepper, olive oil, and thyme leaves until well blended. Divide into two balls and form into a burger.
When the oven is hot place the burgers in the grill pan. Cook on the first side for about ten minutes.
After turning cook for about 5 – 7 minutes and top with the cheese. Cook until the cheese is melted.
Serve each burger on a whole wheat hamburger bun with the accompaniments of your choice.
If baking the sausage, preheat oven to 400°F (see alternative cooking option, below).
Shred apple using a box grater or grater blade on a food processor.
Place shredded apple, turkey, Worcestershire sauce, spices, and olive oil in a bowl. Mix until just incorporated. Do not overmix.
Form 10 patties, about 1/4 inch thick.
Heat a nonstick or cast iron skillet over medium-high heat, spray well with oil spray.
Add the patties to the pan, making sure not to overcrowd the pan. You may need to cook the sausage in multiple batches. Cook about 3-4 minutes on each side until browned and no longer pink in the center.
Alternative cooking option: Line a baking sheet with tin foil and spray with cooking spray. Arrange sausage patties on the tray and bake for 7-10 minutes or until internal temperature is 165°F in the center of the patties.
Place a non-stick grill pan in the oven. Preheat to 375°F.
Combine the turkey, salt, pepper, olive oil, and thyme leaves until well blended. Divide into two balls and form into a burger.
When the oven is hot place the burgers in the grill pan. Cook on the first side for about ten minutes.
After turning cook for about 5 – 7 minutes and top with the cheese. Cook until the cheese is melted.
Serve each burger on a whole wheat hamburger bun with the accompaniments of your choice.
Either mince the mushrooms by hand or pulse in a food processor until they are in very small pieces – about 1/8 to 1/4 inch at most.
Place the olive oil in a large skillet over medium-high heat.
Add the mushrooms and sauté until the mushrooms are soft and most of the liquid has evaporated.
Transfer to a medium bowl and set aside to cool.
Once the mushrooms have cooled, add the garlic powder, ground turkey, tomato paste, Worcestershire, parmesan, and pepper.
Mix until evenly blended.
Whisk the egg and add it to the turkey and mushroom mixture.
Mix until evenly blended.
Shape into two patties, making the patties slightly wider than the bun you will be using.
Coat a large nonstick skillet with cooking spray.
Cook the burgers over medium high to high heat for about 5 to 8 minutes, or until browned and crispy.
Flip the burgers carefully and cook for another 5 to 8 minutes.
Assemble each burger on a whole wheat or gluten-free bun with lettuce and tomato.
Place a non-stick grill pan in the oven. Preheat to 375°F.
Combine the turkey, salt, pepper, olive oil, and thyme leaves until well blended. Divide into two balls and form into two burgers.
When the oven is hot place the burgers in the grill pan. Cook on the first side for about ten minutes.
After turning cook for about 5 – 7 minutes and top with the cheese. Cook until the cheese is melted.
Serve each burger on a whole wheat hamburger bun with the accompaniments of your choice.
Place a large skillet in the oven. Preheat to 375°F.
Combine the turkey, pepper, olive oil, Worcestershire sauce, paprika, chili powder, and cumin until well blended.
Divide into two balls and form each ball into a patty.
When the oven is hot, place the burgers in the skillet and return to the oven. Cook on the first side for about 8 to 10 minutes.
Turn the patties over and return to the oven, cooking for an additional 5 – 7 minutes.
Srve on a bun with optional accompaniments, such as lettuce, tomato, or onions. Nutrition Facts do not include optional accompaniments.
