Sun-dried Tomato & Portobello Mushroom Turkey Burger

Homemade Healthy Turkey Burgers with Lettuce and Tomato

Like hello summer barbecue meets upscale dinner date night out, this Sun-dried Tomato & Portobello Mushroom Turkey Burger is about to please anyyyy crowd.

A flavorful, lean turkey burger that is ser-iously fabulous because it is juicy, delectable, and ridiculously easy!

With every bite you will be asking yourself, can this truly be so easy? YES, yes that juicy turkey patty seriously only took you a matter of minutes to prepare! Trust me, give it a whirl. This turkey burger is now a regular over here, and I am wondering why I ever spent the money on the pre-prepared turkey burgers at Whole Foods.

Sun-dried tomatoes. It’s warming just to think how the same bright summer heat that ripened the fruit can still broadcast its warmth in the off season.

I love fresh tomatoes, but the ones at the store just aren’t that good right now. I usually buy my tomatoes at the local farmers market in the summer or get them through bountiful baskets, but Ryan has promised me we can grow tomatoes this year! Oh, can it just be summer yet?

If you are not the biggest fan of tomatoes, you will be pleased to know that sun-dried tomatoes actually taste nothing like their plump and juicy sister. Personally, I think God created tomatoes because they are delish anyyy way you make them.

Since I am one of those 95% gluten-free foodies {the 5% being when I have no self-control and forget the pain to come}, I love serving this sun-dried tomato & mushroom turkey burger over a bed of kale and shallots that has been lightly sauteed with lemon.

Yup, just lemon. But, if there is any oil left over in the jar from the sun-dried tomatoes, you can add that too! Let’s be real, kale did not become popular because the bitter leaf tastes great – but it sure is good for you! Sauteing kale and shallots together with lemon is my favorite way to prepare kale for those every day, I have a busy life kind of days.

To turn this meal into a real classy affair, top the sun-dried tomato & portobello mushroom turkey burger with a fresh basil leaf or two and some pine nuts! Beautiful food just makes the world a better place.

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Yield: 4


  • 1 pound ground turkey (I use Jeanie-O)
  • 8 oz sun-dried tomato in bottle with oil; sliced into small pieces
  • 4 oz baby portobello mushrooms; diced
  • ¼ cup fresh basil,
  • ½ tablespoon minced garlic
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon thyme
  • pinch of sea salt


  1. Combine uncooked ground turkey, diced mushrooms, sliced sun-dried tomatoes, garlic, fresh basil, and other spices together; mix. This might be messy, but it works best done with your fresh washed hands!
  2. Heat a grill pan to medium/high heat.
  3. Once warm, spray with Coconut Oil Pam.
  4. Cook 5 minutes on each side, or until the burgers have been cooked to your preference.

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