Photo of Bacon and Cheese Turkey Burgers by WW

Bacon and Cheese Turkey Burgers

Total Time
32 min
20 min
12 min
Think turkey burgers are dry and tasteless? Not this version! The addition of minced portobello mushrooms gives these lean burgers a juicy, meaty flavour that you and your guests will find irresistible. The patties also feature a savoury combination of shallots, mayonnaise, and rosemary, and they come together quickly thanks to the food processor. The best part is that the patties can be made up to 2 days before cooking; just wrap them up and store them in the fridge. If you don't have a food processor, you can finely chop mushroom and shallots with a sharp knife before combining with the other ingredients.


Portabella mushrooms

1 large, stems removed, chopped


2 small, chopped

Reduced calorie mayonnaise

1 tbsp(s)


2 tsp(s), fresh, minced

Kosher salt

¾ tsp(s)

Worcestershire sauce

½ tsp(s)

Uncooked 93% lean ground turkey

1 pound(s)

Gruyère cheese

½ oz, shredded (about 2 tbsp)

Light cream cheese

2 tsp(s)

Dijon mustard

½ tsp(s)

Cooking spray

2 spray(s)

Light English muffin

4 muffin(s), toasted

Cooked crisp center cut bacon

4 slice(s)


4 slice(s)


4 leaf/leaves, large


  1. In the bowl of a food processor, combine mushroom, shallots, mayonnaise, rosemary, salt and Worcestershire sauce; pulse until finely minced.
  2. Spoon mushroom mixture into a mixing bowl and add turkey; gently combine with your hands. Shape turkey mixture into four 3 1/2-inch burgers; cover and refrigerate until ready to grill.
  3. Meanwhile, combine Gruyère, cream cheese and mustard in a small bowl; set aside.
  4. Off heat, coat a grill pan or outdoor grill with cooking spray; heat over medium-high heat. Cook burgers, flipping once, until cooked all the way through, about 10 to 12 minutes.
  5. Serve each burger on an English muffin topped with 2 teaspoons cheese spread, 1 slice bacon, 1 slice tomato and 1 piece lettuce.
  6. Yields 1 burger per serving.