Bun-less Grilling

Sunday grilling is one of my favorite things to do.  I love having friends over to enjoy good food, drinks and conversation to help ease into the work week ahead.  In an effort to eat healthy and cut out some carbs, I decided to make turkey burgers with portobello mushroom caps as an alternative to buns.  They are easy to make and full of flavor!

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Turkey Burgers:

Ingredients:

  • 1 lb ground turkey breast
  • 1 tbsp chopped flat leaf parsley
  • 2 tbsp low sodium worcestershire sauce
  • 1 tsp Back of the Yards seasoning
  • 1 tbsp olive oil (for coating)

Instructions:

  1. Put all ingredients in a large bowl
  2. Using your hands, blend all of the ingredients together until combined
  3. Take a handful of the mixture and make into a medium sized patty
  4. Place them on a plate and drizzle a little olive oil on each one and lightly coat both sides – keeps them juicy when grilling and helps from sticking to the grill
  5. Fire up the grill and place them on the burners
  6. Cook approximately 5 minutes on each side (until inside is no longer pink)
  7. You can put whatever toppings you want on them, but I put a little tzatziki sauce and mixed greens on top.

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Grilled Portobello Mushrooms:

Ingredients:

  • 4 large portobello mushroom caps
  • 1 tbsp chopped garlic
  • 2 tbsp white balsamic vinegar
  • 1 tbsp olive oil
  • 1 tsp chopped flat leaf parsley
  • Generous pinch of salt and pepper

Instructions:

  1. Whisk together vinegar, oil, parsley, garlic, salt, and pepper.
  2. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so.
  3. Preheat grill for medium-high heat.
  4. Place mushrooms on the grill, reserving marinade for basting.
  5. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently.
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