Cleanfood: Spinach & Herb Turkey Burgers with Portobello "Buns"

 

This low-carb burger replaces the typical bun with roasted portobello mushroom caps. Creamy tzatziki and crisp sliced red onion add texture and flavor to this easy Greek-inspired burger recipe.

Recipe: 

Ingredients

• 1 pound lean ground turkey

• 1 cup frozen chopped spinach, thawed and squeezed dry

• ⅓ cup Kalamata olives, chopped

• 1 ½ teaspoons lemon zest

• 1 teaspoon garlic powder

• ½ teaspoon dried oregano

• ¾ teaspoon salt, divided

• ½ teaspoon ground pepper, divided

• 2 tablespoons extra-virgin olive oil

• 8 large portobello mushrooms, stems removed (see Tip)

• 4 tablespoons tzatziki

• 1 cup arugula

• 8 (1/4 inch thick) rings red onion

Directions

1. Step 1: Position racks in upper and lower thirds of the oven; preheat to 425 degrees F. Coat a baking sheet with cooking spray.

2. Step 2: Combine turkey, spinach, olives, lemon zest, garlic powder, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; mix well. Form into four 4-inch patties. Place on the prepared baking sheet.

3. Step 3: Brush oil all over the portobellos, then sprinkle with the remaining 1/4 teaspoon each salt and pepper. Place the mushrooms on a wire rack placed over another large rimmed baking sheet. Place both baking sheets in the oven and bake, switching positions halfway through, until the mushrooms are soft and the burgers are cooked through, 14 to 16 minutes.

4. Step 4: Place each turkey patty on a mushroom cap. Top each with 1 tablespoon tzatziki, 1/4 cup arugula and 2 onion rings. Top with the remaining mushrooms.