Smothered Swiss Turkey Burger on Pretzel Buns*

NICE alternative for beef for your Friday burger:
(serves 4)

2 shallots, quartered
1 pkg. sliced crimini* mushrooms
1 lb. ground turkey
1/4 t. ground sage*
1/4 t. thyme leaves*
1/2 t. Kosher* salt
1 T. EVOO
4 slices Swiss cheese
1 T. butter
1 T. flour
1 cup low sodium* beef broth
1 T. heavy cream (or half and half*)
S&P to taste
Pretzel buns*, toasted - if desired

Pulse shallots in food processor until chopped; put half in a small bowl. To the processor, add 1/2 pkg. of the mushrooms; pulse into bits. Blend and form mushroom mixture. In a large bowl, add turkey, mushroom mixture, sage, thyme, and Kosher salt, and form into four patties. In a large skillet, heat olive oil on med. high, and add burgers. Cook 8-10 mins. or until 165, flipping once. Transfer to a plate. Top each with a slice of Swiss, and cover with foil* to keep warm. Melt the butter in a skillet on med. Add remaining shallot and the rest of the sliced mushrooms; cook 5 mins. Stir in flour; cook stirring constantly for 30 sec. Add beef broth; cook 5 mins. or until thickened. Add cream and S&P. Serve on the buns with some tangy deviled egg potato salad, cold fresh fruit, and cornichons (tiny French pickles).

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Happy Friday - have FUN today!!

Love,

MM