Mushroom Topped Southwest Turkey Burger

George Levinthal


I not only wanted to lighten up a burger by using turkey instead of beef, but I took away the bun and I'm using tomato and mushroom in place of the bun. I've spiced it to give it a kick and added guacamole to smooth it out. This is a knife and fork burger that is as good as any other burger you've had.

pinch tips: How to Freeze Fish, Meat & Poultry





45 Min


15 Min




1-1/2 lb
lean ground turkey
2 Tbsp
chopped shallots
2 clove
chopped garlic or 1 tbsp. minced
1/4 c
chopped cremini mushrooms
3 Tbsp
extra virgin olive oil, divided
1/2 tsp
kosher or sea salt, divided
1/2 tsp
fresh ground pepper
1/4 tsp
ground cumin
2 Tbsp
worcestershire sauce


ripe avacados
green onions chopped
roma tomatoes, seeded and diced
1/4 c
chopped cilantro
1/4 tsp
each, kosher or sea salt and fresh ground pepper
1/4 tsp
cayenne pepper
1/4 tsp
ground cumin
2 tsp
green tabasco sauce
1 Tbsp
fresh lime juice


6 large
portobello mushrooms, cleaned and fins removed
6 large
beefsteak tomato slices, about 1/4" thick
6 slice
pepper-jack cheese
2 large
anaheim chilies, grilled, skinned, seeded and cut into 6 pieces.
1/4 tsp
each kosher or sea salt and fresh fround pepper
6 large
romain lettuce leafs
3 tsp
dijon mustard, divided

Directions Step-By-Step

Sauté the shallots, chopped mushrooms and garlic in 2 tablespoons of olive oil with 1/4 teaspoon each of salt and pepper until soft, 4 to 5 minutes over medium heat.
In a bowl, crumble the turkey and add ¼ teaspoon of salt, pepper and cumin, and the Worcestershire sauce. Add the shallots, mushrooms and garlic and any remaining liquid in the pan to the turkey. This helps the burgers from getting dry.
Combine everything gently by hand until all ingredients are thoroughly mixed.
Separate into 6 patties, place them in the refrigerator and let them rest for about 15 minutes.
Grill the whole peppers until the skins are blackened. Immediately put them in a glass bowl and cover tightly with plastic wrap and set aside for about 20 minutes until the skins are ready to peel off easily. Peel, core and seed.
In the meantime, scoop the avocado out of the skins. Mash the avocados, leaving some of it chunky.

Add the onions, tomato, cilantro, the salt and pepper, cayenne pepper, cumin, Tabasco sauce and lime juice. Mix well. Cover and set aside.
(Because turkey meat isn’t as firm as beef or other meats, I use a cast iron grill pan on the barbeque which keeps the meat from falling through the grates. If you don’t have a grill pan use a non-stick frying pan.) Heat grill to high, spray the grill or frying pan with the non-stick spray, and put on the patties. Lower heat to medium-high. Cook for 4 to 5 minute. Don’t move them until they are ready to turn. Turn gently with a spatula and your hand to make sure they don’t fall apart.
Cook an additional 4 to 5 minutes and check for doneness. (I usually put an extra patty which I sacrifice to make sure it’s cooked properly) Lower the heat to medium-low, add the cheese, cover and allow the cheese to melt, 2 to 3 minutes. Remove from the heat, cover with aluminum foil and let rest.
Brush the mushrooms lightly with the remaining olive oil and sprinkle with the salt and pepper, both sides. Grill the mushrooms 3 – 4 minutes per side over medium heat to develop grill marks and soften the mushrooms slightly.
Place a lettuce leaf on each of 6 plates. Set a tomato slice on each of the lettuce leafs. Top each tomato with 2 tablespoons of the guacamole, followed by the burger. Put a slice of the chilies on top each burger. Spread a teaspoon of the mustard on the underside of each mushroom and cover the burger. Serve with fork and knife and enjoy.

About this Recipe

Course/Dish: Turkey, Burgers
Main Ingredient: Turkey
Regional Style: Southwestern
Dietary Needs: Gluten-Free, Wheat Free, Low Carb
Other Tag: Healthy
Hashtags: #spicy, #healthy, #Bunless