Mushroom-Swiss Turkey Burgers

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• ¾ teaspoon ground pepper, divided
• ½ teaspoon salt, divided
• 8 portobello mushroom caps, stems and gills removed (see Tips)
• 1 pound lean ground turkey
• 2 teaspoons gluten-free Worcestershire sauce
• 1 teaspoon Dijon mustard
• 4 slices Swiss cheese
• 1 small tomato, thinly sliced
• 3 cups baby arugula

Directions

1. Preheat grill to medium-high (400-450 degrees F). Combine oil, garlic and 1/4 teaspoon each pepper and salt in a small bowl. Brush portobello caps with the oil mixture; set aside to marinate at room temperature for 10 minutes.
2. Meanwhile, combine ground turkey, Worcestershire, mustard and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Gently mix to incorporate. (Do not overmix.) Shape into four 3/4-inch-thick patties and set aside.
3. Oil the grill rack (see Tips). Place the mushrooms, cap-side down, on the oiled grill rack. Grill, covered, until just tender, about 4 minutes per side. Transfer the mushrooms to a plate; cover to keep warm. Oil the rack again; place the turkey patties on the oiled rack. Grill, covered, until the patties are lightly charred and an instant-read thermometer inserted in the center registers 165 degrees F, 4 to 5 minutes per side. Place 1 cheese slice on each patty during the last minute of cooking. Transfer the patties to a plate and let rest for 5 minutes. (If your grill is large enough, grill the portobello caps and the patties at the same time.)
4. Place each patty on the stem side of a portobello cap; top evenly with tomato slices and arugula. Cover with the remaining portobello caps, stem-side down, and serve immediately.