Mushroom & Spinach Turkey Burgers (Bunless)

How to Make It

1. 1

   Prep the Mushroom-Spinach Blend

   Add cremini mushrooms to a food processor and pulse until finely minced (about the texture of coarse breadcrumbs). Transfer to a dry skillet over medium-high heat and cook for 3–4 minutes without oil, stirring occasionally, until all moisture has evaporated and mushrooms are slightly golden. Remove from heat and allow to cool for 5 minutes. Roughly chop the baby spinach and set aside.

   Tip: Dry-sautéing the mushrooms first is critical — it removes excess water so your patties won't fall apart or steam instead of sear.
2. 2

   Mix the Turkey Patties

   In a large mixing bowl, combine the ground turkey, cooled mushroom mixture, chopped spinach, minced garlic, grated onion, Dijon mustard, Worcestershire sauce, smoked paprika, garlic powder, black pepper, and sea salt. Mix gently with your hands until just combined — do not over-mix, as this toughens the protein.

   Tip: Chill the mixture for 10 minutes before shaping if it feels too soft. Cold meat holds its shape better during cooking.
3. 3

   Shape the Patties

   Divide the mixture into 4 equal portions (approximately 175–180g each). Shape into round patties about 1.5 cm thick and slightly wider than you want the final result — they will shrink slightly during cooking. Press a small indent in the center of each patty with your thumb to prevent puffing.

   Tip: Uniform thickness ensures even cooking throughout. Use a kitchen scale for consistency, especially for meal prep.
4. 4

   Cook the Patties

   Heat olive oil in a large non-stick or cast iron skillet over medium-high heat. Once shimmering, add the patties and cook undisturbed for 5–6 minutes until a deep golden crust forms. Flip once and cook an additional 5–6 minutes until the internal temperature reaches 74°C (165°F). Avoid pressing down on the patties with a spatula.

   Tip: Use a meat thermometer to confirm doneness — turkey must reach 74°C (165°F) for food safety. This also prevents overcooking, which dries out lean turkey.
5. 5

   Make the Yogurt Sauce

   While the patties cook, stir together the plain Greek yogurt, lemon juice, and a pinch of black pepper in a small bowl. This simple sauce replaces mayo and adds a creamy tang with a fraction of the saturated fat, plus a boost of protein and probiotics.

   Tip: Add a pinch of dried dill or garlic powder to the yogurt sauce for a more complex flavour profile.
6. 6

   Assemble and Serve

   Lay two large romaine or butter lettuce leaves on each plate to act as a bun cradle. Place the rested patty on top, then layer with thick tomato slices, avocado, red onion rings, and a dill pickle. Drizzle with the Greek yogurt sauce. Serve immediately while the patty is hot and the lettuce is crisp.

   Tip: Rest the patties for 2 minutes off heat before plating — this allows juices to redistribute and keeps every bite moist.