Ingredients

• 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 Gruyère cheese
• 1 teaspoon white wine vinegar
• 1 cup thinly sliced arugula

Instructions

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; sauté 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.