Ingredients: Avocado slices,5 baby bella mushrooms, chopped,BBQ Sauce,1/8 cup fresh basil, finely chopped,1/8 cup fresh basil, finely chopped,1 teaspoon garlic powder,1 teaspoon grapeseed oil,1 pound ground turkey,4 jalapenos, roasted,1 teaspoon paprika,Red leaf lettuce,Salt to taste,Tomato slices,½ yellow onion, chopped
Instructions:
- Preheat the oven to 37
- Place whole jalapeos in a casserole dish or baking sheet and roast about 15 minutes or until skin is flaying away from flesh and flesh is soft.
- Remove from oven and allow to cool. Once cool enough to handle, peel the skin from the flesh and discard the skin.
- Cut jalapeos lengthwise, remove the stem and seeds and coarsely chop. Set aside.In a medium sized skillet, heat the grapeseed (or olive) oil. Saut onion on medium high heat until translucent, about 8 to 10 minutes.
- Add the chopped mushrooms and saut until the onion and mushroom are dark brown and soft, about 5 to 8 more minutes.
- Remove from heat and set aside.Fire up the grill to medium high heat. In a mixing bowl, add the ground meat, salt, garlic powder, paprika and basil. Once the sauted onion and mushroom is cool, add it to the mixing bowl as well and mix everything together using your hands. Form 5 patties out of the meat. Once the grill is hot, place patties on and grill until brown and charred on the first side, about 3 minutes for the elk or bison, 5 minutes for the turkey. Flip and grill an additional 3 to 5 minutes, until meat is brown and has nice grill marks. If using elk or bison, cook to desired donness. If using turkey meat, cook all the way through but careful not to over-cook.
