Turkey-Feta Burgers and Portobello Mushroom Buns

24 May

Do you ever watch the show Healthy Gourmet? I can’t get enough of it. Nutritionist Julie Daniluk and chef Ezra Title battle it out to come up with tasty and healthy recipes for real people.

This is kind of what happens in my house every night at dinner.

Boy: Let’s add more cheese and butter. Come on. Me: No, let’s add goji berries instead. Boy: Oh, come on. That’s ridiculous. I’m going to Peter’s Drive-In. Me: That’s fine. Just make sure you’ve left everything to me in your will.

We have conversations like this all the time.

Which is why I love this show. The recipe are generally easy-to-follow, healthy and delicious. I spotted this recipe online for turkey-feta burgers months ago and finally set out to make them over the weekend. I tweaked the recipe a bit, adding — yes — more cheese and a few other things. I predict these will be on our summer BBQ list for years to come.

Feta-Turkey Burgers with Portobello Mushroom Buns and Cherry Tomato-Olive Tapenade

(Adapted from from Healthy Gourmet,Episode 11, Season 2)


Serves 4
  • 1 lb ground turkey
  • 1/3 cup cooked brown rice
  • 6 brown rice crackers, crumbed
  • ¼ cup feta cheese
  • 1 egg
  • 4 green onions, finely chopped
  • 1 tablespoon grainy mustard
  • 1 tablespoon fresh basil, chopped
  • Sea salt and freshly ground black pepper, to taste
  • 10 portobello mushrooms
  • 3 tablespoons balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • Sea salt and freshly ground black pepper, to taste

Cherry Tomato-Olive Tapenade:

  • 1 pint cherry tomatoes, whole
  • 1/2 cup black olives, coarsely chopped
  • 4 sprigs of mint, chopped
  • 1 shallot, chopped
  • 1 Lemon, juiced
  • Sea salt and freshly ground black pepper, to taste
  • 1/2 cup extra virgin olive oil


To prepare the mushrooms:

  • Snap off stems of each mushroom. Using a spoon, scrape gills off underside of each mushroom. Place on a pan, underside down. Season mushrooms with drizzles of balsamic vinegar and olive oil. Add sea salt and black pepper, to taste. Place under an oven broiler for 5-7 minutes. (Note the original recipe said 30 minutes.)

To make the burgers:

  • Mix all ingredients in a large bowl. Blend all ingredients using your hands. Form into patties and place on a large broiler sheet. Broil for 6 minutes until browned, then flip. Broil another 6 minutes. Remove from oven.
  • Lay out mushrooms in pairs, underside up. Place a patty on one mushroom and then cover with another mushroom, using the mushrooms as substitutes for buns.

To make the Cherry Tomato-Olive Tapenade:

  • Place cherry tomatoes in a large pan and drizzle extra virgin olive oil over top. Season with sea salt and freshly ground black pepper, to taste. Place under an oven broiler for 10 minutes or until caramelized. Place in a large bowl and add olives. Toss with mint, shallot, and lemon juice.

We had a lot of tapenade left over and I served on top of grilled salmon the following night. Awesome.


PS – I should add that Spencer refused to eat mushroom “buns” instead of traditional burger buns. Figures. I made him go out and buy his own.


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