Photo of Bacon and cheese turkey burgers by WW

Bacon and cheese turkey burgers

PersonalPoints™ 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(s)

4 item(s), toasted

Cooked crisp center cut 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.