Photo of Turkey burgers with portobello buns by WW

Turkey burgers with portobello buns

Points® value
Total Time
1 hr
15 min
45 min



1 small, finely chopped


1 clove(s), crushed

Turkey Breast Mince, raw

250 g

Parsley, fresh

2 tablespoon(s), chopped

Breadcrumbs, dried

50 g, wholemeal

Ground Cumin

1½ teaspoon(s), level

Cayenne Pepper

½ teaspoon(s), level

Butternut Squash

1 whole, medium

Calorie controlled cooking spray

1 spray(s)


8 large

Reduced Fat Mayonnaise

4 tablespoon(s)

Cherry Tomatoes

16 individual


  1. Preheat the oven to 200/180/Gas 6. Peel the butternut, remove the seeds and then cut in wedges. Spread onto a lined baking tray, sprinkle with ½ tsp of the cumin and seasoning, then spritz with the low cal spray. Bake for 45 minutes
  2. In a bowl, use your hands to mix together all the ingredients apart from the mushrooms and salad. Form into 4 burger patties, cover with clingfilm and allow to chilli in the fridge for at least 30 minutes.
  3. Lightly spritz a large frying pan with the low cal spray and cook the burgers for 1-2 minutes on each side until seared and nicely browned. Transfer to a lined baking sheet.
  4. Spritz the mushrooms with the low cal spray and then rub all over to coat. Place on another lined baking sheet and bake at the same time as the burgers, for 15 minutes.
  5. Mix together the mayo and cayenne. Place a burger on the flat side of a mushroom, top with tomatoes and the spicy mayo, then top with another mushroom.