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Turkey Burgers on Portobello “Buns”

August 12, 2009
I was inspired by an episode of Rachel Ray’s 30 Minute Meal where she used these portobello mushrooms as buns instead of the traditional hamburger bun. This is a great calorie saving tip when you are looking for something light and different. I think more restaurants should use this idea instead of just doing the “burger in a bowl”, where they place the burger patty on top of a bed of lettuce. The salad bowl are good, but  the portobello mushrooms are so meaty and flavorful and truly resembles a hamburger bun (B doesn’t think so). Although, they are a bit pricey ($7/lb), I think it is a well deserved treat once in a while. I bought 2 portobello caps which came out to be $3, which isn’t too bad for one person. I used 98% fat free lean ground turkey and combined it with chopped onions, bell peppers, salt, pepper, and Parmesan cheese. I was a little apprehensive about the turkey patties coming out a little dry and bland, but the Parmesan cheese really gave the burger a nice flavor without the additional salt. These burgers didn’t feel greasy and left me feeling so content and satisfied, I didn’t miss the bun at all!
Turkey Burgers on Portobello “Buns”
Serves 2

1/2 package of lean ground turkey

Salt and pepper

1/4 red bell pepper, seeded and chopped

1/4 yellow onion, finely chopped

1 tablespoon Worcestershire sauce

1 teaspoon crushed red pepper flakes

1/4 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls

4 large portobello mushroom caps, stems removed

2 slices of prosciutto

2 slices of pepperjack cheese

2 slices of plum tomatoes


1. Preheat oven to 450 degrees F. Heat a large nonstick skillet over medium-high heat.

2. Combine meat with salt and pepper, chopped bell pepper, chopped onion, Worcestershire, crushed red pepper flakes, and cheese. Score and form meat into 2 large patties, 1 inch thick. Fry 5 or 6 minutes on each side in a hot skillet.

3. Place portobello caps on a small baking sheet gill side up and spray cooking spray on them. Roast the caps 12 minutes. Remove them from the oven and season them with salt and pepper. Turn oven off. Top each cap with romaine lettuce, tomatoe and a burger. Cap burger with a slice of crispy prosciutto and pepperjack cheese and place back in still-warm oven. Melt the cheese 1 minute. Transfer burgers on “bun” bottoms to plates.



4 Comments leave one →
  1. August 13, 2009 2:30 am

    Your burgers look SO GOOD – and I love the bun you used – how creative!

  2. August 13, 2009 3:47 pm

    I’ve made this recipe and it is so good! Probably my favorite turkey burger recipe.

  3. October 14, 2009 1:36 am

    I love this! I’ve always wondered what to do with Portobello mushrooms – great idea!!


  1. Stuffed Portobello Mushroom with Beef & Tomato « L.A. Easy Meals

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