(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
teaspoon seasoned salt
tablespoons butter, divided
hamburger buns, sliced
baby Portobello mushrooms, sliced
ounces truffle aioli
cup iceberg lettuce
ounces teriyaki sauce
slices Gruyere cheese
large tomato, sliced
Shape turkey into 4 1/2-inch thick patties and sprinkle with seasoned salt.
Spray non-stick skillet with cooking spray.
Preheat skillet over medium-high heat.
Add turkey patties to hot skillet.
Cook approximately 14 to 16 minutes, turning 2 to 3 times. Always cook to well-done, 165°F as measured by a meat thermometer.
Spread half of the butter on both sides of the buns.
In skillet, toast until golden brown, remove from skillet.
Place remaining butter in skillet and add Portobello mushrooms.
Sauté until soft, about 2 to 3 minutes. Set aside.
Spread bottom bun with truffle aioli and layer with lettuce.
Top with turkey burger, teriyaki sauce, cheese, tomato, and mushrooms.