The Smart Living Network

Step 1:

Heat the olive oil and butter in a large sauté pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl.

Step 2:

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Fill depression with ½ of the mushroom mixture and pinch turkey up around it so that mushrooms are totally enclosed in meat. Flatten burger with palms of had to make a patty shape.

Step 3:

Heat canola oil in a nonstick skillet over medium high heat. Cook burgers 4 minutes per side until meat becomes white all the way through.

Step 4:

Place the burgers on the bun bottoms and top each burger with remaining mushrooms and chipotle mayo, cover with the bun tops and serve immediately.

Step 5:

Step 6:

Step 7:

Chipotle Mayo: ½ cup low fat Mayonnaise 1 tablespoon adobo sauce (from a can of chipotle peppers found in the Hispanic section of your grocery store) In a small bowl mix the mayo with adobo sauce. Let rest for 5 minutes so flavors infuse.