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!

Sarah Epperson
Source:, February 2020


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.)

  • 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

332 calories; protein 33.5g 67% DV; carbohydrates 10.3g 3% DV; exchange other carbs 0.5; dietary fiber 2.9g 12% DV; sugars 6g; fat 18.4g 28% DV; saturated fat 4.4g 22% DV; cholesterol 93.7mg 31% DV; vitamin a iu 742.1IU 15% DV; vitamin c 7.1mg 12% DV; folate 76.1mcg 19% DV; calcium 334.6mg 34% DV; iron 2.4mg 14% DV; magnesium 62.4mg 22% DV; potassium 1046.4mg 29% DV; sodium 503.5mg 20% DV; thiamin 0.2mg 20% DV.