Turkey Burger with Portobello & Pesto


Great weeknight low-carb meal that replaces a bun with a portobello mushroom, and cauliflower rice in place of white rice.


For the turkey burger:

  • 1 LB Turkey Meat
  • 2 Cloves Garlic – Minced
  • 1/4 Cup Fresh Parsley – Chopped
  • 1 TBS Garlic Powder
  • 1 TBS Onion Powder
  • 1/4 Cup Seasoned Breadcrumbs
  • 1/2 Cup Parmesan Cheese
  • 1 Egg
  • 1 Fresh Mozzarella Ball – Thin Sliced

For the pesto/mushrooms/cauliflower rice

  • 1 Tomato – Thin Sliced
  • 2 Cups Fresh Basil
  • 1 TSP Pine Nuts
  • Olive Oil for Pesto
  • 1 Package Frozen Cauliflower – Riced
  • 4 Portabello Mushrooms


For the mushrooms:

  1. Make sure you clean them, then dry completely.
  2. Season with olive oil, salt, pepper.
  3. Heat 1 TSP olive oil in a non stick skillet and cook on medium heat about 5 minutes per side. Flip occasionally to cook evenly. Once cooked, set aside on a plate and cover with foil.

For the turkey burger:

  1. Heat oven to 400 degrees.
  2. Mix turkey meat, garlic, parsley, onion powder, garlic powder, 1/4 cup parmesan cheese, 1 egg, salt/pepper, and breadcrumbs in a bowl and form 4 patties.
  3. Heat a non stick skillet (same one as mushrooms were cooked in) with 1/4 teaspoon olive oil on medium-high heat and add 4 patties. Brown on both sides, about 3-4 minute sear on each side.
  4. Transfer pan to oven after searing on both sides, and cook until internal temperature reaches 160 degrees (about 10 minutes). (Make sure your non stick skillet is oven safe!)
  5. Place mozzarella slices on burgers, and cook 3-4 more minutes until cheese is melted and burgers are at least 165 degrees internal temperature.

For the pesto:

  1. In a food processor, blend basil, pine nuts, 1/4 cup parmesan cheese, and 1/2 cup olive oil. Pulse at least 1 minute. I do this when I put the cheese on the burger.

For the cauliflower:

  1. Follow instructions on frozen package, and season with salt/pepper and whatever else you choose. (I sometimes add garlic powder or fresh parsley). This process takes approximately 10 minutes.


  1. Add cauliflower to the plate, followed by the mushroom, followed by the burger. Top with pesto, sliced tomato, and serve.

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