Photo of Bacon and cheese turkey burgers by WW

Bacon and cheese turkey burgers

SmartPoints® value per serving
Total Time
32 min
20 min
12 min
Think turkey burgers are dry and tasteless? Not this version! The addition of minced portobello mushrooms give these lean burgers a juicy, meaty flavor that you and your guests will find irresistible. The patties also feature a savory 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.


Portobello mushroom(s)

1 large, stem removed, chopped

Uncooked shallot(s)

2 small, chopped

Reduced calorie mayonnaise

1 Tbsp


2 tsp, fresh, minced

Kosher salt

¾ tsp

Worcestershire sauce

½ tsp

Uncooked 93% lean ground turkey

1 pound(s)

Gruyère cheese

½ oz, shredded (about 2 Tbsp)

Low fat cream cheese

2 tsp

Dijon mustard

½ tsp

Cooking spray

2 spray(s)

Light English muffin

4 item(s), toasted

Reduced-fat cooked crisp bacon

4 slice(s)

Fresh tomato(es)

4 slice(s)


4 piece(s)


  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. Yields 1 burger per serving.