Ingredients
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)
Instructions
- 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.
- 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.
- 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.
- Grill each mushroom cap on the grill cooktop for 5 to 7 minutes, then set aside.
- 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.
- 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.
- Build each slider with cooked turkey patties, sliced tomato, and guacamole. Serve hot.
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.
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