Open-face Turkey Burgers Stuffed with Smoked Gouda topped with Mushroom Onion Sauce

I saw this one in the Clean Eating mag., and the alluring picture hooked me into it (I added the smoked gouda):
(serves 4)

2 lbs. lean ground turkey
3/4 cup finely chopped sweet* white onion
4 t. chopped fresh basil, divided
1 t. fresh* oregano
1/8 t. each sea salt and lemon pepper*, plus more to taste
4 thick slices of smoked gouda*
5 oz. crimini* mushrooms, sliced
Olive oil cooking spray
1/2 cup low sodium chicken broth
1/4 t. dried thyme
3/4 cup 2% milk
1&1/2 t. arrowroot powder
4 slices whole grain bread, toasted
Fresh sprigs of thyme for garnish

Prepare the burgers: In a large bowl, combine turkey, 1/2 cup onion, 3 t. basil, oregano, S&Lemon pepper. Form into 8 patties. Mist large non-stick skillet with cooking spray, and heat on medium. Add patties, and cook - turning once, until cooked through, about 10 mins. Top half with cheese slices, and cover with remaining 4. Press down with spatula, turn off heat, and cover to melt cheese. Meanwhile prepare the sauce: Mist a medium saucepan with cooking spray, and heat on medium. Add mushrooms and remaining 1/4 cup onion, and saute - stirring frequently until onion is translucent, about 5 mins. Add broth, remaining 1 t. basil, and thyme, and increase heat to med.-high. Saute, sirring frequently, until reduced by half, about 5 mins. In a small bowl, whisk 2 T. milk and arrowroot until combined. Stir into sauce along with remaining milk. Reduce heat to medium, and bring to a gentle boil. Cook, stirring constantly, for 2 mins. until thickened. Season with S&P, to taste. To serve, top toasted bread slices with stuffed patties and sauce. Sprinkle with fresh thyme leaves. I would accompany these with oven roasted red potatoes with garlic salt and rosemary, and steamed asparagus with a lemon dill butter sauce. LOTS of flavor and spices going on in this one. :)

Remember that simple pleasures are the best, and have a HAPPY, FUN FILLED Friday!!!

Love,

MM