from Laurie Burrows Grad* 

Summertime means lots of outdoor grilling.  Why not make burgers a bit more healthful with these delicious turkey burgers that use portobello mushrooms for added juiciness.  Kids will love adding their own accompaniments.  I like to set up lots of choices so that my grandkids can pick and choose their own toppings.



These turkey burgers are juicy, delicious, healthful, and kids will love them.  Let the grandkids select toppings that they like to make the meal more fun.

Note: balsamic glaze is at many markets now including Trader Joe’s.  If you can’t find it, substitute an extra teaspoon of Worcestershire sauce.


1 large portobello mushroom cap
1 tablespoon coarsely chopped shallot or onion
1 small clove garlic
1 ¼ pounds lean ground turkey
2 tablespoons extra-virgin olive oil, plus more for brushing
1 tablespoon grainy-style mustard
1 tablespoon balsamic glaze
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper to taste


8 Slices of Muenster cheese
4 Toasted whole-wheat hamburger buns


Garnishes: ketchup, mustard, pickle relish, avocadoes


  1. Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer it to a food processor. Add the shallot and garlic and pulse until chopped.


  1. Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, mustard, balsamic glaze, Worcestershire sauce, and salt and pepper to taste.  Gently mix with your hands until just combined. Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate covered in waxed paper.  Cover with plastic wrap and refrigerate until firm, about 30 minutes. (You can do this earlier in the day and refrigerate until ready to grill).


  1. Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 5 to 6 minutes. Flip the patties and grill until cooked through, 6 to 7 more minutes or until just cooked through.  Top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.


  1. Serve the turkey burgers hot with ketchup, mustard, pickle relish and or avocados on toasted buns.


* Laurie Burrows Grad is a cookbook author, television chef, food journalist, and activist/fundraiser for the Alzheimer’s Association. Her cookbooks include Make It Easy in the Kitchen; Make It Easy Entertaining; Make It Easy, Make It Light; and Entertaining Light & Easy. On a personal note, she is the enthusiastic babysitter for her ten-year-old grandson Lucas and his six-year old sister, Georgia.