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Open Faced Turkey Portobello Mushroom Burger

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The one thing I miss is being able to order a burger with fries! So I decided to create a meal of my own that was gluten-free, paleo and healthy! I’ve been trying to find something to substitute a bun on my burger for a while and when I saw the portobello mushroom in the store I got super excited. It’s a perfect fit!

Further Food Commentary:

Talk about loading up on veggies! This meal, rich in calcium and iron, almost covers all of your vegetable servings in one sitting! Mushrooms are a great source of B vitamins, and the minerals zinc, copper and manganese, while the sweet potatoes are filling, high in fiber and a great source of Vitamin A and potassium. For those on gluten-free diets, this is a great way to still enjoy summertime grilling without sacrificing fun and flavor!

By Katie Bishop, MS, Nutritionist

Open Faced Turkey Portobello Mushroom Burger

Stars ( Reviews)

  • Prep Time:10 mins
  • Cook Time:50 mins
  • Servings: 1

Ingredients

1 organic turkey burger (1/4 pound patty of ground turkey meat)
2 portobello mushrooms
2 tomato slices
2 romaine lettuce leaves
1/8 avocado
1 tablespoon basil
1/4 cup sweet potato
1/2 teaspoon salt
1/2 teaspoon pepper
coconut oil (or olive oil)

Instructions

1. Before I made my burger, I made my sweet potato french fries! I took a big sweet potato and cut it up into little strips. In a bowl, I tossed the potato strips with salt, pepper and coconut oil and then spread them on a baking sheet. I put them in the oven (preheated to 475) and cooked for about 40 minutes.
2. After my french fries were done, I put my turkey burger in a pan and cooked in all the way through. While my turkey burger was in the pan, I sliced a few pieces of tomato and avocado and washed my desired amount of basil and lettuce and my portobello mushroom.
3. OPTIONAL: Before you put your burger all together, throw your mushroom in a pan or on the grill with a little bit of olive oil, salt, and pepper.
4. Once everything is done, grab a plate and put down your portobello mushroom and then lettuce, turkey burger, tomato, avocado, and basil. Cover the rest of your plate in sweet potato french fries and enjoy!

1. Before I made my burger, I made my sweet potato french fries! I took a big sweet potato and cut it up into little strips. In a bowl, I tossed the potato strips with salt, pepper and coconut oil and then spread them on a baking sheet. I put them in the oven (preheated to 475) and cooked for about 40 minutes. 2. After my french fries were done, I put my turkey burger in a pan and cooked in all the way through. While my turkey burger was in the pan, I sliced a few pieces of tomato and avocado and washed my desired amount of basil and lettuce and my portobello mushroom. 3. OPTIONAL: Before you put your burger all together, throw your mushroom in a pan or on the grill with a little bit of olive oil, salt, and pepper. 4. Once everything is done, grab a plate and put down your portobello mushroom and then lettuce, turkey burger, tomato, avocado, and basil. Cover the rest of your plate in sweet potato french fries and enjoy!

Nutrition Information

Per Serving:  Calories: 389; Total Fat: 26g; Saturated Fat: 16g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 2g; Cholesterol: 144mg; Sodium: 1863mg; Potassium: 549mg; Carbohydrate: 12g; Fiber: 3g; Sugar: 2g; Protein: 27g

Iron: 13%; Calcium: 13%
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Jennifer Meyers Contributor
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