This low-carb burger replaces the typical bun with roasted portobello mushroom caps. Creamy tzatziki and crisp sliced red onion add texture and flavor to this easy Greek-inspired burger recipe. Source:, January 2020

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Position racks in upper and lower thirds of the oven; preheat to 425 degrees F. Coat a baking sheet with cooking spray.

  • Combine turkey, spinach, olives, lemon zest, garlic powder, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; mix well. Form into four 4-inch patties. Place on the prepared baking sheet.

  • Brush oil all over the portobellos, then sprinkle with the remaining 1/4 teaspoon each salt and pepper. Place the mushrooms on a wire rack placed over another large rimmed baking sheet. Place both baking sheets in the oven and bake, switching positions halfway through, until the mushrooms are soft and the burgers are cooked through, 14 to 16 minutes.

  • Place each turkey patty on a mushroom cap. Top each with 1 tablespoon tzatziki, 1/4 cup arugula and 2 onion rings. Top with the remaining mushrooms.


Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase portobello mushroom caps, rather than whole mushrooms.

Nutrition Facts

340 calories; 25 g total fat; 4.1 g saturated fat; 86 mg cholesterol; 742 mg sodium. 1160 mg potassium; 13.8 g carbohydrates; 4.4 g fiber; 7 g sugar; 27.9 g protein; 4779 IU vitamin a iu; 5 mg vitamin c; 129 mcg folate; 107 mg calcium; 3 mg iron; 81 mg magnesium;

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Rating: 5 stars
These were messy to eat but delicious! Read More