Mushroom & Swiss Turkey Burgers Recipe

3.5 5 5
Mushroom & Swiss Turkey Burgers Recipe
Mushroom & Swiss Turkey Burgers Recipe photo by Taste of Home
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Mushroom & Swiss Turkey Burgers Recipe

Read Reviews
3.5 5 5
Publisher Photo
“This recipe also works great on the grill. I use the leftover spinach in pesto, omelets or to make another batch of burgers.” Meleyna Nomura - Scottsdale, Arizona
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-3/4 cups sliced baby portobello mushrooms
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt, divided
  • 1/8 teaspoon pepper, divided
  • 1/4 cup frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons chopped sweet onion
  • 1/2 pound lean ground turkey
  • 1 slice reduced-fat Swiss cheese, cut in half
  • 2 whole wheat hamburger buns, split and toasted
  • 2 lettuce leaves
  • 2 slices sweet onion
  • 2 slices tomato

Directions

In a small skillet, cook mushrooms in oil until tender. Add garlic; cook 1 minute longer. Stir in 1/8 teaspoon salt and a dash of pepper. Remove from the heat; set aside.
In a small bowl, combine the spinach, chopped onion and remaining salt and pepper. Crumble turkey over mixture and mix well. Shape into two patties.
In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 4 minutes. Turn and cook 3 minutes longer. Top burgers with cheese; cover and cook 3-6 minutes longer or until a thermometer reads 165° and cheese is melted. Serve on buns with lettuce, onion, tomato and reserved mushroom mixture. Yield: 2 servings.
Originally published as Mushroom & Swiss Turkey Burgers in Healthy Cooking April/May 2010, p64

Nutritional Facts

1 each: 371 calories, 16g fat (4g saturated fat), 95mg cholesterol, 645mg sodium, 30g carbohydrate (6g sugars, 5g fiber), 30g protein.

  • 1-3/4 cups sliced baby portobello mushrooms
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt, divided
  • 1/8 teaspoon pepper, divided
  • 1/4 cup frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons chopped sweet onion
  • 1/2 pound lean ground turkey
  • 1 slice reduced-fat Swiss cheese, cut in half
  • 2 whole wheat hamburger buns, split and toasted
  • 2 lettuce leaves
  • 2 slices sweet onion
  • 2 slices tomato
  1. In a small skillet, cook mushrooms in oil until tender. Add garlic; cook 1 minute longer. Stir in 1/8 teaspoon salt and a dash of pepper. Remove from the heat; set aside.
  2. In a small bowl, combine the spinach, chopped onion and remaining salt and pepper. Crumble turkey over mixture and mix well. Shape into two patties.
  3. In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 4 minutes. Turn and cook 3 minutes longer. Top burgers with cheese; cover and cook 3-6 minutes longer or until a thermometer reads 165° and cheese is melted. Serve on buns with lettuce, onion, tomato and reserved mushroom mixture. Yield: 2 servings.
Originally published as Mushroom & Swiss Turkey Burgers in Healthy Cooking April/May 2010, p64

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Reviews forMushroom & Swiss Turkey Burgers

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Meleyna User ID: 6159356 113421
Reviewed Aug. 18, 2011

"I submitted a version of this recipe years ago for some sort of recipe contest. This is not my original recipe. Sad to see it was altered without my consent."

MY REVIEW
ColleenaG User ID: 1190332 160196
Reviewed May. 6, 2010

"I was very surprised but there was very little taste to these burgers."

MY REVIEW
joedebfry User ID: 265172 143843
Reviewed Apr. 10, 2010

"To us, these burgers tasted fine but nothing special."

MY REVIEW
Rebecca92124 User ID: 2024285 92771
Reviewed Apr. 6, 2010

"Loved them!"

MY REVIEW
Garo User ID: 1084869 160925
Reviewed Apr. 3, 2010

"Very good--will definitely make again."

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