Turkey Burgers on Portobello Buns

These juicy Turkey Burgers on Portobello Buns (with guacamole & Pepper Jack) prove you don’t have to sacrifice flavor or satisfaction when you swap out traditional bread buns. We pack seasoned ground turkey with herbs and Parmesan, sear the patties until golden, and melt spicy Pepper Jack right on top before sandwiching them between grilled, meaty portobello caps. Finished with a creamy scoop of homemade guacamole and tomato slices, it is a healthy, low-carb burger experience that hits every comfort food craving.

If you love mushrooms as I do, check out my Juicy Mushroom and Swiss Sliders, Rice & Mushroom Stuffed Bell Peppers, Chimichurri & Poblano Pepper Stuffed Mushrooms, Healthier Mushroom Rigatoni, Creamy Mushroom Stroganoff, and Parmesan Stuffed Mushrooms.

The secret to these burgers is locking in moisture in the turkey patties while removing excess moisture from the portobello buns. Lean ground turkey can dry out easily, so we bind the meat with a fresh egg and grated Parmesan to keep each bite tender and juicy. Cleaning, grilling, and allowing your portobello caps to rest gives you a dry, sturdy bun that holds up. Paired with the fiery kick of Pepper Jack and a cool, creamy layer of avocado guacamole, every bite delivers.

Ingredients needed to make Turkey Burgers on Portobello Buns:

• Cooking Oil: Coats the pan and grill grates to conduct high heat and sear the mushrooms without sticking. Also used to coat the mushrooms before grilling.
• Ground Turkey: The lean protein for our juicy burger patties.
• Grated Parmesan Cheese: Ensures our turkey burger patties stay tender.
• Large Organic Egg: The primary binder that holds the ground turkey patties together without breadcrumbs.
• Seasonings and Herbs (Garlic Powder, Ground Cumin, Sea Salt, Oregano, Black Pepper, Cilantro Flakes): The savory flavor engine; cumin brings earthy smoke, garlic powder and oregano provide classic aromatics, cilantro flakes add herbal notes, and salt and pepper season the meat to the core. You’ll also need salt and pepper for the guacamole.
• Portobello Mushroom Caps: The sturdy, low-carb bun replacement with stems and gills removed.
• Pepper Jack Cheese Slices: Melts over the turkey patties, adding creaminess and a little kick.
• Avocados: Foundation for the fresh guacamole.
• Pico de Gallo: Infuses the mashed avocado with instant citrus, fresh diced onion, tomato, and jalapeños.
• Small Tomato (Optional): Thinly sliced to add freshness to the finished burger.

How to make Turkey Burgers on Portobello Buns:

Preheat and Oil Surfaces: Preheat a cast iron grill (paid link) (or outdoor grill) to high heat and a skillet to medium heat. Add 1 tbsp oil to the grill and the skillet.

Mix the Burger Patties: In a large mixing bowl, combine the ground turkey, grated Parmesan cheese, egg, garlic powder, ground cumin, oregano, cilantro flakes, sea salt, and black pepper. Gently mix with your hands until just combined (do not overwork the meat).

Prep the Mushroom Buns: Wipe the portobello mushroom caps clean using a damp paper towel. Twist off and discard the bottom stems, and use a small spoon to gently scrape out and discard the dark black gills from the underside. Lightly coat the tops of the caps with the 1 tbsp oil.

Grill the Mushrooms: Place each prepared mushroom cap onto the hot, oiled cast iron grill (paid link) and grill for 5 to 7 minutes (flipping halfway through) until tender, lightly charred, and softened. Remove from the grill and set aside on a plate lined with paper towels to drain excess juices.

Shape and Sear Patties: Divide the turkey mixture into 3 equal portions and shape each into a round patty roughly the same width as your portobello caps. Place the patties into the heated skillet and cook for 4 minutes on the first side. Flip the patties and cook for another 4 minutes on the second side. With 3 minutes remaining, top each patty with a slice of Pepper Jack cheese, cover the skillet to trap steam, and cook until the cheese melts and the turkey reaches an internal temperature of 165°F (74°C).

Make the Guacamole: In a small bowl, add the scooped avocado flesh, pico de gallo, sea salt, and black pepper. Mash and mix well with a fork until smooth.

Assemble and Serve: Build each burger with a grilled portobello cap, gill-side up, as the bottom bun. Top with a slice of fresh tomato, a cheesy turkey patty, a generous scoop of guacamole, and cap with a second grilled portobello mushroom. Serve immediately while hot.

Cooking Tips, Tricks, Additions & Swaps

• Always Scrape the Gills: The black gills under portobello mushrooms release dark juices when heated that can make your burger buns watery. Scraping them out with a spoon leaves a clean, firm mushroom cup.
• Drain Mushroom Liquid: Portobello mushrooms hold a lot of water. Resting the grilled caps upside-down on paper towels for 2 minutes before assembling prevents burger juices from dripping down your hands.
• Keep Turkey Moist: Don’t press down on the turkey patties with your spatula (paid link) while they sear in the skillet. Pressing squeezes out the trapped moisture and fat, leaving you with dry patties.
• Cheese Variations: If Pepper Jack brings too much heat for your taste, swap 1:1 with smoked provolone, mild cheddar, Monterey Jack, or Swiss cheese.
• Open-Faced Slider Style: If your portobellos are on the larger side, serve these open-faced using 1 mushroom cap per serving (making 3 to 6 hearty open-faced portions) eaten with a knife and fork.

Make-Ahead, Storage & Reheating Tips

• Make-Ahead Patty Prep: Mix and shape the raw turkey patties up to 24 hours in advance. Separate them with parchment paper squares in an airtight container in the fridge so they hold their shape and are ready to hit the hot skillet.
• Guacamole Freshness: Fresh guacamole oxidizes quickly when exposed to air. If making ahead, press a sheet of plastic wrap directly onto the surface of the guacamole and store in the fridge for up to 24 hours; stir in a squeeze of fresh lime juice to preserve its bright green color.
• Refrigerator Storage: Store cooked turkey patties and grilled portobello mushroom caps in separate airtight containers in the refrigerator for up to 3 to 4 days.
• Reheating for Best Texture:
  • Turkey Patties: Reheat patties in a covered skillet over medium-low heat with 1 tablespoon water or broth for 3 to 4 minutes, or in an air fryer at 350°F (175°C) for 3 minutes.
  • Portobello Caps: Reheat mushroom caps in a dry skillet over medium heat for 2 minutes per side, until warm through and not soggy. Avoid microwaving the mushrooms, as they will release excess water.

These Turkey Burgers on Portobello Buns definitely deserve a spot at your table! Plus, they are perfect for those sticking to a low-carb or gluten-free diet.

Turkey Burgers on Portobello Buns

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Juicy Turkey Burgers on Portobello Buns! Low-carb grilled turkey patties with pepper jack, guacamole, and grilled portobello mushroom caps.

• Total Time: 30 minutes
• Yield: 3 1x

Ingredients

Units USM Scale 1/2x1x2x3x

For the Turkey Patties:

• 2 tbsp cooking oil, divided (1 tbsp for grill, 1 tbsp for skillet)
• 1 lb ground turkey
• 1/4 cup grated Parmesan cheese
• 1 large organic egg
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1 tsp dried oregano
• 2 tsp cilantro flakes
• 1/2 tsp sea salt
• 1 tsp black pepper
• 6 large portobello mushroom caps (cleaned, stems and gills removed)
• 3 slices Pepper Jack cheese

For the Guacamole:

• 2 small ripe avocados, peeled and pitted
• 1 tbsp pico de gallo
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 small tomato, sliced (optional, for assembly)

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Instructions

1. Begin by pre-heating a grill cooktop to high heat and pre-heating a cooking pan to medium heat, adding 1 tbsp of cooking oil to each.
2. In a large bowl, add ground turkey, parmesan cheese, egg, garlic powder, ground cumin, sea salt, oregano, black pepper, and cilantro flakes, and mix together well with your hands.
3. Clean the mushrooms with a paper towel. Remove the bottom stem from the portobello mushroom caps and lightly coat the tops with olive oil. You should also remove the gills.
4. Grill each mushroom cap on the grill cooktop for 5 to 7 minutes, then set aside.
5. Form the turkey meat into a patty the size of the portobello mushroom cap. Cook for 4 minutes per side. After flipping, add pepper jack cheese slices for the final 3 minutes.
6. In a small bowl, remove the avocado’s skin and seeds, then add it to the bowl with pico de gallo, sea salt, and black pepper. Mix well with a fork until smooth.
7. Build each slider with cooked turkey patties, sliced tomato, and guacamole. Serve hot.

Equipment

Glass Bowls

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Cast Iron Skillet

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Fry Pan

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(paid link)

Notes

Always Scrape the Gills: The black gills under portobello mushrooms release dark juices when heated that can make your burger watery and gray. Scrape them out with a spoon to leave a clean, firm mushroom cup.

Drain Mushroom Liquid: Portobello mushrooms hold a lot of water. Rest the grilled caps upside down on paper towels for 2 minutes before assembling to keep burger juices from dripping down your hands.

Keep Turkey Moist: Don’t press down on the turkey patties with your spatula (paid link) while they sear in the skillet. Pressing squeezes out trapped moisture and fat, leaving dry patties.

Cheese Variations: If Pepper Jack is too hot for your taste, swap 1:1 for smoked provolone, mild cheddar, Monterey Jack, or Swiss cheese.

Open-Faced Slider Style: If your portobellos are on the larger side, serve these open-faced, using 1 mushroom cap per serving (3 to 6 hearty open-faced portions), and eat with a knife and fork.

• Author: Eric Jones
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Burgers, Lunch
• Method: Grilling, Mix, Sauté
• Cuisine: American
• Diet: Gluten-Free, Keto, Low-Carb

Nutrition

• Calories: 510
• Sugar: 4 g
• Sodium: 890 mg
• Fat: 34 g
• Saturated Fat: 9 g
• Trans Fat: 0.1 g
• Carbohydrates: 14 g
• Fiber: 7 g
• Protein: 40 g
• Cholesterol: 145 mg