Mushroom Turkey Burgers

Mushroom Turkey Burgers

cooked turkey burger with garnish surrounded by veggies on a cutting board
Easy | 60 MIN | 6 to 8 Burgers

Turkey burgers tend to be on the dry side but the mushrooms in these burgers keep them nice and moist and gives them a delicious flavor boost. Since I’m not a fan of burgers in buns I just have mine with some nice sides. A burger, some simple slaw, and sweet potato fries, and I’m a happy camper.

Depending on the size, this recipe makes from 6 to 8 burgers.


  • 2 lbs. ground turkey
  • ½ lb. cremini mushrooms
  • ½ lb. shiitake mushrooms
  • Olive oil
  • Coconut aminos – we use Coconut Secret
  • Splash of balsamic vinegar
  • 1 ½ teaspoons onion granules
  • 1 ½ teaspoons garlic granules
  • 2 teaspoons Marilyn’s Essence – either spicy or mild, depending on your taste
  • 1 teaspoon salt


  • Chop the mushrooms – quartered is just fine, then pulse in a food processor until coarsely ground. You want the mushrooms to be about half of a pea-size. 
  • Heat about 2 tablespoons olive oil in a medium-size sauté pan and add the mushrooms.
  • Add a pinch of salt, 1 tablespoon coconut aminos, and a splash of balsamic vinegar.
  • Stir regularly and cook well until they are dry – about 15 minutes or so.
  • Taste and if you’d like them more flavorful add another tablespoon of coconut aminos.
  • When the mushrooms are done, allow them to cool before adding to the turkey.
  • While the mushrooms are cooking put the ground turkey into a bowl and add the onion and garlic granules, Marilyn’s Essence, and salt.
  • Don’t add the mushrooms until they have cooled down a bit.
  • When mushrooms are cool mix all the ingredients together and shape them into 6 or 8 burgers. We tend to make burgers that are about 5.5 ounces which will make 8 burgers.
  • Heat olive oil in a skillet and cook on medium heat, as many as will fit in your pan at one time. Turn once browned on the bottom and cook to 165º.
  • Serve with your favorite sides.