I’ve been craving burgers but didn’t want to consume all those empty bread calories, so I decided to try and make some turkey burgers with portobello mushroom buns. Every step is pretty much the same as if you were making a normal burger – the only difference is how you prepare the mushroom buns. The buns held up pretty well, and the dry outer texture of the mushroom caps feel similar to regular bread buns. But when you bite down on the burger, it’s as if you were eating a burger with mushrooms stuffed inside. SO GOOD. There are different ways you can prepare the ground turkey patties, but I’ll include the ingredients I used below. We’re trying out a new video segment for our recipes. Hope you like it!
- Ground turkey
- Seasonings (I used garlic salt, pepper, lime, jalapenos, onions, paprika and cayenne)
- Portobello mushroom caps (2 per burger)
- Toppings (I used tomatoes and grilled onions)
- Heat a pan over medium high heat.
- Combine all the seasonings with the ground turkey, and form the meat into patties.
- Fry the ground turkey patties (about 2-3 minutes per side, depending on how thick your patties are).
- For the portobello mushrooms, remove the stem and consider removing the inner gills. These mushrooms contain a lot of water, so the buns can come really soggy. By removing the inner gills, a lot of the moisture will be removed.
- Heat a pan over medium low heat.
- Place the mushroom caps face down (cap on top). This will allow the steam to stay inside the mushroom and cook faster. After 2-3 minutes, flip the mushroom over and grill for another 2 minutes. Many people like to add olive oil/seasonings to the mushroom buns. This will definitely enhance the flavors, but I didn’t do this because it would either make the eating the burger feel very greasy/oily. The turkey patties has enough flavor.
- Once the buns are tender, assemble the burger with your turkey patty and toppings.