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Mushroom & Swiss Turkey Burgers

 Mushroom & Swiss Turkey Burgers
“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
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

2 of 2

Mushroom & Swiss Turkey Burgers (continued)

Directions (continued)

  • 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
  • meat thermometer reads 165° and cheese is melted. Serve on buns
  • with lettuce, onion, tomato and reserved mushroom mixture.
  • Yield: 2 servings.
Nutritional Facts: 1 burger equals 371 calories, 16 g fat (4 g saturated fat), 95 mg cholesterol, 645 mg sodium, 30 g carbohydrate, 5 g fiber, 30 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.