TURKEY BURGERS ON A PORTOBELLO BUN! These are to die for!
My best friend Sarah and I had one of the best traditions in college. Whopper 👏Wednesday 👏.
Every Wednesday, we would go to Burger King and order ourselves a whopper, then we would catch up on the week and scheme for the weekend ahead.
I was talking to Sari the other day and we both agreed that we must to bring back this tradition. We also agreed that perhaps we should find a more sustainable burger option (college diets don’t always work so well as adults lol). So, going forward, every first Wednesday of the month, we will try to come up with a new healthy(er) burger recipe that you can make at home!
This week, I am sharing with you my Turkey Burger that I made for the first Wednesday of May!
The turkey burger itself
Every since Brendan and I made Turkey Tacos for the first time, I have been on a ground turkey KICK. Seriously. Ground turkey is ridiculously juicy, which makes it a PERFECT substitute for any ground beef recipe. (I have a feeling turkey meatballs will be on the horizon 😏 … stay tuned).
To prepare the turkey mixture, I combine ground turkey meat, picante sauce, and panko bread crumbs (ratios below in recipe). The picante sauce helps keep the turkey v moist while adding a great flavor, and the bread crumbs bind the patty together.
To form the turkey mixture into patties, I used a tablespoon measure to scoop about three tablespoons per patty. Shape the meat into a ball and then flatten out the ball into a patty shape.
To store pre-prepped, raw patties: layer the turkey burgers, separated by aluminum foil, in a Tupperware container.
To store cooked patties, no aluminum foil is needed. Simply pack in a Tupperware container.
To cook, heat a non-stick pan to medium high heat. Cook for about 5 minutes per side, turning once (internal temp of about 180 degrees).
If you liked your onions grilled, like me, add sliced onions to the same pan you used to cook the burgers (after setting burgers aside). Do not stir the onions. Let them char on one side over medium-high heat and then flip to the other side. Once both sides are charred, they are finished!
Fixings for the Turkey Burgers
If you look at my ingredient list, you’ll notice that I switched up the fixings a little bit for these Turkey Burgers.
Because I made Turkey Burgers for all of my week day lunches, I opted out of a wheat bun (I wanted to go lower carb and higher veg), and used a Portobello bun instead. I happen to really like the flavor that the Portobello adds, but you can obviously go with a traditional bun if you prefer. Or, if you’re looking for a low carb bun but don’t like mushrooms, try using a leaf of iceberg or romaine lettuce as a lettuce wrap.
(For other burger bun alternatives, check out this blog post)
To cook the Portobello, scoop out the gills and lay flat on a baking sheet. (The gills make the Portobello WAY too juicy – like GUSHING with juice lol – I don’t recommend it. Too messy).
Bake at 350 for 15 minutes. For the last three minutes, drizzle the cheese in the mushroom to melt! Then layer all of the other fixings on top.
If you like the use of Portobello Mushrooms as a bun, you should give my Ground Turkey Stuffed Mushrooms!
Juicy Turkey Burgers on a Portobello Bun
Ingredients
Turkey Burger (divide into 10 patties)
- 1.5 lb ground turkey
- 1 cup Panko bread crumbs
- 1/2 cup Hot Picante Sauce
Fixings
- 5 Portobello mushroom caps (1 cap per burger)
- 1 large tomato (1 slice per burger)
- handful arugula
- 1.25 cup shredded cheddar cheese (55 cal) (1/4 cup per burger)
- 5 tsp spicy brown mustard (10 cal) (roughly 1 tsp per burger)
- 1/10 yellow onion sliced
Instructions
- Preheat the oven to 350 degrees.
Make the turkey burger patties
- Combine ground turkey meat, picante sauce, and Panko bread crumbs. Stir together until mixed through.
- Divide the meat into 10 patties (a little over 3 tbsp per patty). To make uniform patties, shape each portion into a ball and flatten into a circular shape.
Cook Turkey Burger Patties and Onion
- Heat a non-stick pan to medium high heat. Cook each turkey burger for approximately 5 minutes per side, turning once (internal temp of about 180 degrees).
- After the burger is cooked, set aside.
- Cook the onions in the same pan. If you put them in the pan over medium high heat and DON’T STIR, they will start to brown. They stir and flip them to other other side to brown them as well.
Cook the Portobello Mushrooms
- To cook the Portobello, scoop out the gills and lay flat on a baking sheet. (The gills make the Portobello WAY too juicy – like GUSHING with juice LOL – don’t recommend it’s too messy).
- Bake for 10-12 minutes.
- Remove the portobellos from the oven and sprinkle with cheese. Put back in the oven for another 3 minutes.
Combine
- Once the mushrooms, the onions, and the turkey burgers are cooked you are ready to combine.
- On top of the cheesy Portobello, add arugula, tomato, onions, turkey burger, and a drizzle of mustard on top.
- Enjoy! (may be easier to enjoy cutting with a fork and knife 😉 )
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