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!


Turkey Burgers:


  • 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)


  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.


Grilled Portobello Mushrooms:


  • 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


  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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