Juicy Turkey Burgers on a Portobello Bun
Check out my turkey burgers! These are every bit juicy as the traditional beef burgers on a savory portobello bun! Low-carb, full flavor!
Servings: 5 person
Calories: 453kcal
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 ;) )