I’ve been catching quite a few whiffs of other people’s barbecues lately, and therefore have had burgers on my to-eat list.

I also have a fridge full of vegetables because summer’s finally here and the last thing I want to do when I get home is spend an hour in the kitchen, the warmest room in the house. Gotta knock those out while they’re fresh.

So, to kill two birds with one stone, I combined the burger craving and my need to eat fresh produce and crafted burger salads last night. You get your burger, you get your salad, and don’t have to deal with a bulky bun.

For the burgers I mixed one pound of ground turkey with chopped crimini mushrooms, a couple shakes of dried minced onion and a couple dashes of Montreal steak seasoning (why not?). Patties went on the grill and, after 5-6 minutes on one side, I flipped them over to cook for a few more minutes, topping each patty with a slice of Champignon Mushroom cheese.

The salad element was as simple as small bowls of mixed greens, sliced crimini and a slight drizzle of Briannas Lively Lemon Tarragon Dressing. The dressing’s sweet flavor complemented the soft, rich flavor of the cheese nicely.