Ingredients 1/2 onion, chopped 1 pounds ground turkey 1/4 cup Worcestershire sauce salt and pepper to taste 1 teaspoon Emeril’s Essence (make your own here) Extra-virgin olive oil 8 dinner rolls (we used Challah rolls from Trader Joe’s), split and toasted 2 portobello mushrooms, diced More salt and pepper about 1/2 cup Balsamic vinegar 1/2 cup mayonnaise Coarse black pepper 4 slices Provolone or Swiss cheese (optional) Baby greens Tomato, sliced Directions Saute onions in a small pan over moderate heat for 3 to 5 minutes until tender. Brush a cookie sheet with olive oil. Combine meat with Worcestershire sauce, onion, salt, pepper, and essence and mix well. Form 8 small patties slightly larger than the size of your dinner rolls (they will shrink when cooked) and place on cookie sheet. Broil patties for 3 minutes, flip, and broil 3 minutes more. Heat some olive oil in a medium nonstick skillet over medium high heat. Add mushrooms and 2-3 tablespoons Balsamic vinegar, season with salt and pepper, and saute until just tender, about 3 to 5 minutes. Remove from heat. Combine mayonnaise, 2-3 additional tablespoons Balsamic vinegar, and more essence (optional). Spread onto both sides of toasted rolls. Add patty, cheese, mushrooms, tomato, and greens. Enjoy!
