Open-Face Turkey Burgers With Gruyère, Mushrooms, And Arugula Salad

• 10 ounces ground turkey
• 3 tablespoons olive oil, divided
• 1/2 teaspoon (scant) salt
• 1/4 teaspoon ground black pepper
• 2 slices country-style bread, toasted
• Mayonnaise
• 8 ounces mushrooms, sliced
• 2 shallots, sliced
• 1 large garlic clove, chopped
• 2 thin slices Gruyere cheese
• 1 teaspoon white wine vinegar
• 1 cup thinly sliced arugula

1. Mix turkey, 1 teaspoon oil, salt, and pepper in medium bowl. Shape into two 1/2-inch-thick patties. Place 1 toasted bread slice on each of 2 plates; spread each with mayonnaise.
2. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add mushrooms, shallots, and garlic; saute 2 minutes, then push to side of skillet. Add turkey patties to other side of skillet. Cook until brown on bottom, about 4 minutes. Turn patties over; top with cheese. Cook until patties are cooked through, cheese melts, and mushrooms are brown, stirring mushrooms often, about 4 minutes. Season mushrooms with salt and pepper.
3. Meanwhile, whisk vinegar and 2 teaspoons oil in small bowl; mix in arugula. Sprinkle with salt and pepper.
4. Spoon mushrooms onto bread; top with patties and arugula salad.

ground turkey, olive oil, salt, ground black pepper, countrystyle bread, mayonnaise, mushrooms, shallots, garlic, thin slices gruyuere cheese, white wine vinegar, arugula

Taken from www.epicurious.com/recipes/food/views/open-face-turkey-burgers-with-gruyere-mushrooms-and-arugula-salad-236866 (may not work)