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Feta Turkey Burgers with Portobello “Buns” and Cherry Tomato-Olive Tappenade

Episode 11, Season 2 of Healthy Gourmet.



  • 1.

    To prepare the mushrooms:

  • 2.

    Snap off stems of each portabello mushroom. Using a spoon, scrape gills off underside of each mushroom. Place on a pan, underside down. Season mushrooms with drizzles of balsamic vinegar and olive oil. Add sea salt and black pepper, to taste. Place under an oven brolier for 30 minutes.

  • 3.

    To make the burgers:

  • 4.

    Mix all ingredients in a large bowl. Blend all ingredients using your hands. Form into patties and place on a large broiler sheet. Broil for 6 minutes until browned, then flip. Broil another 6 minutes. Remove from oven.

  • 5.

    Lay out mushrooms in pairs, underside up. Place a patty on one mushroom and then cover with another mushroom, using the mushrooms as susbtitutes for buns.

  • 6.

    Cherry Tomato-Olive Tappenade:

  • 7.

    Place cherry tomatoes in a large pan and drizzle extra virgin olive oil over top. Season with sea salt and freshly ground black pepper, to taste. Place under an oven broiler for 10 minutes or until caramelized. Place in a large bowl and add olives. Toss with mint, shallot, and lemon juice.


Calories: 310 cal
Fat: 13 g
Sodium: 94 mg
Carbohydrates: 23.7 g
Fiber: 3.5 g
Protein: 23.5 g

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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Pinot Noir and Chardonnay are the best wines to pair with Feta Turkey Burgers with Portobello “Buns” and Cherry Tomato-Olive Tappenade.


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