Photo of Turkey and Swiss burgers with mushrooms and garlic aioli by WW

Turkey and Swiss burgers with mushrooms and garlic aioli

PersonalPoints™ per serving
Total Time
37 min
25 min
12 min
Minced mushrooms add moisture and flavor to lean ground turkey burgers. It’s an easy way to give a meaty note to non-beef patties. Use the same technique when making meatloaf, turkey-meat sauce or the like. Vary the types of mushrooms for different flavor profiles or try a mixed box of gourmet mushrooms. Though we finish these with lettuce and tomato, get creative with roasted onions and peppers, sauteed spinach, and more.


Cremini mushroom(s)

3 cup(s), sliced, divided

Uncooked shallot(s)

2 large, chopped

Reduced calorie mayonnaise

7 tsp, divided


1½ tsp, minced, divided

Worcestershire sauce

1 tsp, divided

Uncooked 93% lean ground turkey

1 pound(s)

Kosher salt

½ tsp

Black pepper

¼ tsp

Cooking spray

6 spray(s)

Uncooked shallot(s)

2 large, thinly sliced

Table salt

½ tsp

Dijon Mustard

½ tsp

Minced garlic

1 tsp

Low-fat Swiss cheese

3 oz, four 3/4 oz slices

Light English muffin(s)

4 item(s), toasted


4 piece(s)

Fresh tomato(es)

4 slice(s)


  1. To make burgers, pulse 1 c mushrooms, chopped shallots, 1 Tbsp mayonnaise, 1 tsp rosemary and 1/2 tsp Worcestershire sauce in a food processor until minced. Gently fold mushroom mixture into turkey; shape into four 3 1/2-inch patties. Season burgers with kosher salt and pepper; chill until ready to grill (can be prepped up to 12 hours ahead).
  2. To make sautéed mushrooms, off heat, coat a medium nonstick sauté pan with cooking spray; heat over medium heat. Saute 2 cups mushrooms, sliced shallots, salt and 1/2 tsp rosemary until softened, 5-6 minutes; stir in 1/2 tsp Worcestershire sauce and Dijon, and set aside.
  3. To make aioli, combine 4 tsp mayonnaise and garlic in a small bowl; keep chilled until ready to use.
  4. When ready to cook, off heat, coat a grill or grill pan with cooking spray; heat over medium-high heat. Cook burgers, flipping once, until an internal temperature of 165°F, 5-6 minutes per side. Top each fully cooked burger with a slice of cheese; cover briefly to melt cheese.
  5. To assemble burgers, spread 1 tsp aioli on each muffin bottom; top each with a lettuce leaf, tomato slice, burger, 1/4 c sautéed mushrooms and a muffin top.
  6. Serving size: 1 burger