Mushroom-Swiss Turkey Burgers


In this gluten-free turkey burger recipe, lean ground turkey stands in for ground beef, and portobello mushrooms produce a juicy, flavorful alternative to the traditional bun. Melted Swiss cheese, sliced tomato and arugula top off this delicious low-carb dinner!

Prep Time:
20 mins
Additional Time:
10 mins
Total Time:
30 mins
4 burgers


  • 2 tablespoons extra-virgin olive oil

  • 1 clove garlic, minced

  • ¾ teaspoon ground pepper, divided

  • ½ teaspoon salt, divided

  • 8 portobello mushroom caps, stems and gills removed (see Tips)

  • 1 pound lean ground turkey

  • 2 teaspoons gluten-free Worcestershire sauce

  • 1 teaspoon Dijon mustard

  • 4 slices Swiss cheese

  • 1 small tomato, thinly sliced

  • 3 cups baby arugula


  1. Preheat grill to medium-high (400-450 degrees F). Combine oil, garlic and 1/4 teaspoon each pepper and salt in a small bowl. Brush portobello caps with the oil mixture; set aside to marinate at room temperature for 10 minutes.

  2. Meanwhile, combine ground turkey, Worcestershire, mustard and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Gently mix to incorporate. (Do not overmix.) Shape into four 3/4-inch-thick patties and set aside.

  3. Oil the grill rack (see Tips). Place the mushrooms, cap-side down, on the oiled grill rack. Grill, covered, until just tender, about 4 minutes per side. Transfer the mushrooms to a plate; cover to keep warm. Oil the rack again; place the turkey patties on the oiled rack. Grill, covered, until the patties are lightly charred and an instant-read thermometer inserted in the center registers 165 degrees F, 4 to 5 minutes per side. Place 1 cheese slice on each patty during the last minute of cooking. Transfer the patties to a plate and let rest for 5 minutes. (If your grill is large enough, grill the portobello caps and the patties at the same time.)

  4. Place each patty on the stem side of a portobello cap; top evenly with tomato slices and arugula. Cover with the remaining portobello caps, stem-side down, and serve immediately.


Tips: 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.

Oiling a grill rack before you grill foods helps ensure that the food won't stick. Holding a folded paper towel with tongs, dip it in vegetable oil and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition Facts (per serving)

332 Calories
18g Fat
10g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 332
% Daily Value *
Total Carbohydrate 10g 4%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 34g 67%
Total Fat 18g 24%
Saturated Fat 4g 22%
Cholesterol 94mg 31%
Vitamin A 742IU 15%
Vitamin C 7mg 8%
Folate 76mcg 19%
Sodium 504mg 22%
Calcium 335mg 26%
Iron 2mg 13%
Magnesium 62mg 15%
Potassium 1046mg 22%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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