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Double Double Turkey Portobello

By on July 26, 2013
X Double Double Turkey Portobello



2 Portobello Mushroom Caps, Cleans
2 Tbsp Low Fat Thousand Island
2 Slice Low Fat Cheddar Cheese
2 Lean Turkey Patties
2 Leafs of Iceberg Lettuce
1 oz Grilled Onions
1 Slice Tomato


Raised in Southern California, I was lucky to be in the starting perimeters of the In-N-Out food chain. Specializing in fresh ingredient burgers, In-N-Out has brought my expectations of a burger to great heights. When making a good burger, I wanted to replicate only the best, the Double Double. I kept all the ingredients and layering of the burger the same. Only to change up the beef to a leaner turkey patty and using light thousand island sauce. To keep carbohydrates down, I also used a much healthier Portobello Mushoom cap as the burger bun.


Preheat grill to medium-high heat. Brush mushrooms caps with olive oil. Sprinkle evenly with salt and pepper. Grill mushrooms, smooth side down, covered with grill lid, for 6 to 8 minutes, or until tender. Also start grilling the two turkey patties.
Spread low fat thousand island evenly over cut sides of buns. (you can mix ketchup and light mayonnaise).  For the bottom mushroom cap bun, place tomatoes followed by a bed of lettuce. As the turkey patties are finishing up, add a slice of low fat cheddar cheese and grilled onions to sit on grill for 1 minute. Stack patties and cover with tops of buns.


turkey portobello











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