Curtis Stone's Biggest Loser recipe for Mediterranean style turkey burgers

October 27, 9:00 PMWeight Loss ExaminerGail Gedan Spencer

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Mediterranean style burger with caper yogurt sauce and portobello.
Jennie-O Turkey Store photo

Curtis Stone, who was just announced as the resident foodie on Jillian Michaels' new NBC show, Losing It With Jillian, whipped up a tasty Mediterranean-style burger for the challenge winners during week 7's Biggest Loser using ground turkey (Jennie-O, of course!) and grilled portobello mushrooms.

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The neat thing about this recipe is that it uses the portobello mushroom caps as the "bun" for the burger, eliminating starchy carbs and cutting calories. Each serving is only 280 calories.

Mediterranean Style Burger with Caper Yogurt Sauce and Portobello

(from Jennie-O Turkey Store)

• 8 portobello mushrooms, stemmed and cleaned
• 1 tablespoons olive oil
• 20 ounces 1 percent extra lean ground turkey
• 1 tablespoon fresh thyme, chopped
• 1 clove garlic, minced fine
• ½ red onion, medium dice
• 1 red bell pepper, medium dice
• 1 large tomato, medium dice
• 1 tablespoon red wine vinegar
• ½ cup 4 ounces fat free yogurt
• 1 teaspoon extra fine capers, drained
• 4 cornichons, chopped fine
• 1 tablespoon fresh parsley, chopped rough

Preheat a grill or grill pan on medium high heat. Rub the portobellos lightly with the olive oil and season with black pepper. Place on the grill and cook for 3 to 4 minutes on each side or until tender and cooked through.

Remove the mushrooms from the grill to a plate lined with paper towels to catch any excess moisture.

In a large mixing bowl combine the turkey, thyme, and garlic and mix well to combine. Portion the turkey into four 5-ounce patties about 3/4 inch thick.

Grill the turkey patties for about 4 to 5 minutes on each side or until a meat thermometer reads 165F in the center of the patties. Remove burgers from the grill and let rest for 4 minutes.

Mix the red onion, bell pepper, and tomato in a medium mixing bowl. Add the red wine vinegar and mix well, season with black pepper.

In a separate mixing bowl, combine the yogurt, capers, cornichons, and parsley and mix well.

To serve, place a portobello mushroom with the stem side up on a serving plate. Place a burger on top of the mushroom and top with the vegetable mixture followed by a spoonful of the yogurt sauce. Top with another portobello, stem side down. Repeat with the remaining four burgers, and serve immediately.

Serves 4.

Calories: 280; Total fat: 6g; Sat fat: 1g; Cholesterol: 60mg; Sodium: 330mg; Total carbs: 18g; Fiber: 4g; Sugars: 9g; Protein: 39g