Trying to come up with ways to rid yourself of your addiction to white bread? Well, this low carb jalapeño turkey burger is served sans bread— with a scrumptiously grilled portobello “bun” instead! It’s the perfect substitution so you can eat your burger to your heart’s content, without all of the unnecessary carbs (don’t get me wrong— not all carbs are bad!) and the processed white bread! Try this recipe out the next time you’re hankering for a delicious burger with a bit of spice to it!
4 ounces 99% fat free extra lean ground turkey
1/2 egg white
1/2 jalapeño, diced
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 portobello mushroom caps
Optional: lettuce, tomato, pickles, guacamole, other burger toppings
Grill the portobello mushroom caps on both sides (since it’s winter, I popped mine onto an indoor grill machine— it cooked it on both sides in less than 5 minutes). Set aside to cook. Mix together the remaining ingredients. Form the mixture into a burger, then heat on a lightly oiled pan over high heat. Cook on both sides until the turkey meat is cooked thoroughly, about 5 minutes on each side. Using the portobello mushroom caps as a bun, place the jalapeno turkey burger on the bun, along with any additional desired toppings. Enjoy!
This recipe was a much-needed taste of summer! I certainly needed something to remind me that spring is just around the corner, and it won’t be long before grilling season is in full swing! Not just grilling season… but hiking and running and camping and fishing and… oh, did I get distracted? Point is— I’m sick of snow and this burger was delicious! Hehehe.