Onions & Mushroon smothered Super Swiss Turkey Burgers

Onion and mushroon smothered super swiss turkey burgers

2 Tblsp. EVOO
1 large onion sliced
salt and black pepper
1/2 pound button mushrooms, trimmed and thinly sliced.
2 tsp. all-purpose flour
1/4 cup dry white wine
3/4 cup chicken stock
1 2/4 lbs ground turkey breast
1/3 pound block of swiss cheese cut into 1/4 inch dices
2 tsps poultry seasoning, 2/3 palmful
1/4 tsp cayenne pepper
4 sandwich-size english muffins, toasted

Preheat a large skillet over med-high heat with the 2 TBLSP of EVOO.
Add the onions and season with salt and pepper.
Cover them with foil and set a lid or plate on the onions to smother them, for 5 minutes.
Add the mushrooms to the onions and smother them for another 5 minutes, stirring occasionally. Uncover the pan and let the juices cook off a little, then sprinkle the mixture with the flour.
Cook for 1 minute, add the wine then the chicken stock, and cook until nice and thick, about 2 minutes.
Combine the ground turkey, Swiss cheese, salt and pepper, poultry seasoning, and cayenne pepper in a medium bowl.
Score the meat with the side of your hand to separate into 4 equal parts.
Form into patties no more than 1 inch thick.
Drizzle the patties liberally with EVOO. (I sprinkle a little Cajun Seasoning over it, too for a little more kick.)
Preheat a large non-stick skillet over med-high heat.
Once the skillet is hot, add the patties and cook them for 5 to 6 minutes on each side, or until the turkey is cook through.
Serve the turkey burgers on the toasted english muffins, smothered with the onions and mushrooms.

For carb elimination I leave off the english muffin. They are very good plain. I have extra onion and mushrooms, it is very filling, and YUM-O