Turkey Burgers on Portobello Mushroom Buns

I was in the mood for a turkey burger today but wanted to do without the carbs from the bun. I had heard of using Portobello Mushrooms in lieu of bread buns before but had never tried it, so what better time that now to see if this mushroom could be an imposter for bread much like the Cauliflower that passes itself off as pizza crust…I mean what is the world coming to?!

I love healthy substitutions though. It’s always awesome when you can still enjoy your favorite food but a healthy version of it. No one likes to feel deprived and I for one would have a fit if I couldn’t have pizza or bread whenever I wanted anymore! In any event, I excitedly drove to the grocery store and purchased a nice, meaty, two-pack of Portobello Mushrooms and a 1 lb pack of Organic Ground Turkey and with great anticipation went home to prepare this meal.

I was very pleasantly surprised at how delicious the mushroom was. It tastes nothing like bread of course but it was a great stand-in for it. I wasn’t able to hold the burger and bite into it like I would a regular burger because my turkey patties were huge in proportion to the mushroom but maybe if the patties were smaller that would’ve been possible. I will give that a try next time, because yes there will be a next time. I baked the mushrooms in the oven but another option is to grill them on a grill or grill pan. They turned out nice and meaty and very flavorful. I think I will  cook them for less time in the oven next time, about 15 minutes at 375 degrees, because they were a tad softer than I wanted them to be. I made one for my hubby and he loved it as well!

Well, enough with the talking, let me share this delicious recipe with you pronto!

Turkey Burgers on Portobello Mushroom Bun Recipe

Ingredients:

For the Mushrooms:

2 Large Organic Portobello Mushrooms (remove the stems and rub the mushrooms with a damp paper towel to remove any dirt)
1/4 cup Balsamic Vinegar
2 Minced Garlic Cloves
1 Tablespoon Worcestershire sauce
2 Tablespoons Extra Virgin Olive Oil
2 Teaspoons Dried Oregano
2 Teaspoons Red Pepper Flakes
2 Teaspoons Dried Basil
2 Teaspoons Dried Thyme
Sea Salt and Black Pepper to Taste

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  1. Put the Portobello caps round-side-up in a shallow dish.
  2. In a medium-size bowl, whisk together the vinegar, garlic, Worcestershire sauce, olive oil, and seasonings.
  3. Pour this mixture over the caps, then flip them to coat the other side.
  4. Marinate at room-temperature for 15 minutes.
  5. Place the mushrooms in the oven and bake at 375 degrees for 15 minutes.

For the Turkey Burgers:

1 lb Ground Turkey
2 Slices Chavrie Goat Cheese (Buy the small tube from the grocery store)
1/4 Cup Steel Cut Oats
1 Tablespoon Worcestershire Sauce
2 Teaspoons Dried Thyme
2 Teaspoons Oregano
1/2 Cup Baby Spinach, chopped
2 Teaspoons Red Pepper Flakes
2 Teaspoons Garlic Powder
Sea Salt and Black Pepper to Taste

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  1. Preheat the oven to 375 degrees.
  2. Add all the ingredients except for the Goat Cheese to the ground turkey.
    Mix to combine but don’t over-mix.
  3. Form the mixture into patties, make a shallow opening in the middle of the patties and place the goat cheese in the opening.
  4. Close the opening over the goat cheese and place the patties in a shallow backing dish.
  5. Bake in the oven a 375 degrees for 30 minutes.

Place the burger on top of the mushroom bun and add your favorite condiments.

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Enjoy!

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3 thoughts on “Turkey Burgers on Portobello Mushroom Buns

  1. Love the idea of using mushrooms as the bun. I love mushrooms. Funny I never thought of that. Thanks for sharing!!!!!!

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