Portobello mushrooms, stemmed and cleaned
tablespoon olive oil
freshly ground pepper, if desired
(16-ounce) package JENNIE-O® Extra Lean Ground Turkey
tablespoon chopped fresh thyme
clove garlic, minced fine
medium red onion, diced
medium red bell pepper, diced
large tomato, diced
tablespoon red wine vinegar
cup fat-free plain yogurt
teaspoon extra fine capers, drained
cornichons, chopped finely
tablespoon chopped fresh parsley
Rub mushrooms, stemmed and cleaned lightly with oil and season with pepper, if desired. Place on grill and cook 3 to 4 minutes on each side or until tender and cooked through. Remove mushrooms from grill to a plate lined with paper towels to catch any excess moisture.
In large bowl, combine turkey, thyme, garlic and mix well to combine. Portion the turkey into 4 patties. Lightly oil the grill.
Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
In bowl mix onion, bell pepper and tomato. Add red wine vinegar and mix well. In another mixing bowl, combine yogurt, capers, cornichons and parsley. Mix well.
To serve, place Portobello mushroom, with the stem side up, on a serving plate. Place burger on mushroom and top with the vegetable mixture and a spoonful of the yogurt sauce. Top with another Portobello mushroom, stem side down.
Repeat with remaining burgers and serve immediately.