Sun Dried Tomato, Spinach, & Feta Turkey Burger On a Portobello Bun

  • U Serves 3 People
  • P Prep: 20:00
  • P Cook: 20:00
Sun Dried Tomato, Spinach, & Feta Turkey Burger On a Portobello Bun

Nutritional Facts

per 1 serving size (Recipe makes 3 servings)

Amount Per Serving

Calories 349

Calories from Fat 72

% Daily Values*

Total Fat 8.05


Saturated Fat 1.97


Polyunsaturated Fat 0.95

Monounsaturated Fat 2.00

Cholesterol 74.83


Sodium 945.33


Potassium 1615.00

Total Carbohydrate 25.06


Dietary Fiber 7.20


Sugars 13.38

Protein 48.90

Vitamin A 73.33%

Vitamin C 49.00%

Calcium 13.00%

Iron 30.67%

* Nutritional Values are estimated and may vary

³ Description

Mediterranean-styled burger on a giant Portobello bun

² Ingredients

  •  100 g Florida Avocados
  •  1 serving (serving = 1 cap) Dole Portobello Mushroom Caps
  •  1 serving (serving = 4 oz) Jennie-O Extra Lean Ground Turkey Breast
  •  1 serving (serving = 1 serving) Trader Joe's Fat Free Crumbled Feta
  •  1 cup Baby Spinach
  •  100 g Sun-Dried Tomatoes
  •  1 serving (serving = 1 egg) Food Club Large Egg

q Directions

Preheat Grill Med-high heat
Brush grill grates with olive oil
Wash and pat dry mushroom caps and cut down
Spray with olive oil and add seasoning salt, set aside
Chop sun dried tomatoes and spinach
Beat egg and add to ground turkey in med size bowl
Mix in seasoning, tomatoes, spinach, and feta
Form into 3 balls and press into thick patties
Place mushrooms on grill and cook for ~8 minutes flipping halfway through
Place burgers on olive oil brushed grates and cook ~7 minutes each side or until center is not pink
Slice avocado the long way to reach pit, twist and remove skin
Slice into 6 pieces (roughly uses half avocado)
Place burger on top of mushroom and spread Dijon Mustard, layer avocado, and top with feta and tomatoes

Recipe Provided by Ellen Renee

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