1.5 ounces vermont cheddar cheese white shaved reduced-fat
1 pound pd of ground turkey
6 ounce hamburger buns toasted
0.3 teaspoon kosher salt
4 small lettuce leaves green
4 teaspoons canola mayonnaise
1 tablespoon olive oil
2 cups onion thinly sliced
1 inch tomatoes
2 teaspoons whole-grain mustard
Equipment
frying pan
grill
Directions
Heat a large skillet over medium heat.
Add oil; swirl.
Add onion; cook 7 minutes or until tender, stirring occasionally.
Add beer; bring to a boil over medium-high heat. Reduce heat. Simmer 20 minutes or until onion is golden and liquid almost evaporates; stir occasionally. Cool.
Preheat grill to medium-high heat.
Remove 1/4 cup onion mixture from pan; finely chop.
Combine chopped onion mixture and turkey. Divide mixture into 4 equal portions; gently shape each into a 1/2-inch-thick patty. Press a nickel-sized indentation in center of each patty.
Sprinkle with salt and pepper.
Place patties on grill rack coated with cooking spray; grill 5 minutes. Turn patties; grill 3 minutes. Top with cheese; grill 1 minute or until cheese melts and turkey is done.
Combine mayonnaise and mustard.
Spread 1 1/2 teaspoons mayonnaise mixture on bottom half of each bun; top each with 1 lettuce leaf, 1 tomato slice, and 1 patty. Divide onion mixture evenly among servings; top with top halves of buns.
