Turkey Burgers with Portabello Mushrooms, Spinach, and Sun-dried Tomato Mayo

1 pound of ground turkey
¼ cup seasoned bread crumbs
1 tablespoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder

¼ cup light mayonnaise
1 tablespoon sun-dried tomatoes packed in oil

4 large portabello mushrooms

2 cups fresh spinach

4 low-fat English muffins

Combine ground turkey with bread crumbs and seasonings. Form into 4 burgers. Cook on indoor griddle until internal temperature reaches 170 degrees F.

Spray portabello mushrooms with cooking spray, season with salt and pepper, and cook on griddle until soft.

Chop sun-dried tomatoes and combine with mayo. Set aside.

Cook spinach in pan coated with cooking spray until just wilted.

Toast English muffins just before serving.

Spread one half of each English muffin with sun-dried tomato mayo. Place a burger on the other half of each English muffin. Top each burger with a portabello mushroom and ¼ of the warm, wilted spinach.