Salad: Prepare rice as package directs. Stir in remaining ingredients.
Heat outdoor grill. Mix rice vinegar and 1/4 cup soy sauce in a small bowl; set aside. Quarter 4 shiitake mushrooms and 2 scallions; pulse in food processor until finely chopped. Add to ground turkey along with remaining 2 Tbsp soy sauce and the ginger. Gently mix to combine. Shape into four 1-in.-thick burgers.
Generously coat burgers and remaining mushrooms and scallions with nonstick spray.
Grill 12 to 14 minutes, turning once, until an instant-read thermometer inserted from side to middle of burgers registers 165ºF. Cut mushrooms in half.
Serve burgers with mushrooms and scallions. Sprinkle salad with almonds. Drizzle burgers, mushrooms and scallions with soy-vinegar mixture.
Cal 424 Pro 27 Car 33 Fiber 4
Fat 19 (saturated fat) 4 Chol 65
This recipe has been added to the following public cookbooks:
Sheila's Recipe Collection,
billys notable cooking,
princessmamii,
Tazzy's Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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