Open-face Mushroom Turkey “Burger”, Parmesan Zucchini “Fries”


Let’s just be honest, sometimes nothing is more satisfying than a great burger and fries, but if we’re being even more honest, we probably really shouldn’t be eating it as much as we do! Now I’ll be real with you all, this taste nothing like a burger and fries, obviously, but it is a tasty and HEALTHY (-ER) version, and I promise your arteries will thank you! The fries are a great option for the little ones if you are having difficulty getting them to even look at a vegetable, and are an AWESOME guilt-free option for chili-cheese “fries”! It is not included in this recipe but I would also definitely suggest adding a slice of roasted tomato to your “burger” (sliced vine-ripe tomato, olive oil, salt, pepper, just fyi), and/or melting a slice of smoked provolone on top of you patty!

For a fully vegan meal, skip the Parmesan on the “fries”, and use your preferred dairy-free butter substitute. In place of the turkey patty, simply use a veggie patty, or go with a mix of broccoli, cauliflower, and carrots sauteed in your garlic-basil “butter”.

*The items shown are brands that I personally use, however, there is no endorsement of these products, and you may use similar products of different brands if you are unable to find them in your local store. You may also want to use organic or fresher ingredients that you must slice and dice yourself, feel free to use what you are comfortable with eating, but do not expect the same time frame for completion. Of course omitting anything that you are allergic to or do not like may or may not change the end result, but whatever you choose to do, there should be no MAJOR compromise in flavor or quality. If you have any questions about substitutions feel free to ask in the comments!

(If you make this dish, please take a picture and post to your social media account tagging this blog, thanks so much!)

Grocery List:

  • Peeled garlic cloves
  • Pre-cut zucchini sticks (or yes can cut them yourself if you have the time!)
  • Portabella mushroom caps
  • Turkey burger patties
  • Baby Spinach
  • Red Onion (not pictured)
  • Grated Parmesan cheese
  • Flour (not pictured)
  • Bread crumbs (not pictured)
  • Olive oil (not pictured) 
  • Butter (or butter substitute, not pictured)
  • Basil (fresh or dry, not pictured)
  • Natures’s Seasoning (or mix of salt, pepper, garlic powder, onion powder)

*Quick Tip- Always check your kitchen for all ingredients before shopping to make a recipe, save yourself some money on items you already have!20170707_174255

Zucchini Fries, feeds 2-4


  • zucchini sticks (equal to 4 zucchini)
  • 1/2 cup grated Parmesan 
  • 1/2 tbsp seasoning
  • 1 cup bread crumbs
  • 1/2 cup flour
  • olive oil

Pre- heat oven to 375. In a bowl, combine Parmesan, bread crumbs, flour, and seasoning. In another bowl, drizzle zucchini sticks with olive oil until all pieces are covered. Toss zucchini into bread crumb mixture. Shake off excess, and place flat onto non stick pan. Bake in oven for 15-20 minutes. 

Zucchini fries should be lightly crisp, and golden brown.


Open-face Mushroom Turkey “Burger”, feeds 2-4


  • 2-4 portabella mushroom caps
  • 2-4 turkey burger patties
  • 4 garlic cloves
  • 8 cups baby spinach
  • 2-4 medium sliced red onion
  • 1/4 cup butter
  • 1 tbsp chopped basil
  • 1/2 tsp of seasoning

While the zucchini fries are baking, season turkey patties on both sides, cook thoroughly in a non stick skillet and set aside. (Don’t make fun of my paper plates! I just hate washing dishes!) Slice onions (as pictured), and saute in pan with olive oil until lightly browned, set aside. Remove inside contents of portabello mushroom cap (as pictured), place cap down in non stick skillet on med-high for 2-3 minutes. Smash and chop garlic cloves. In a small bowl combine butter, basil, and garlic, melt in a small pot or microwave. Pour over mushroom caps and saute an additionally minute. Remove mushroom caps and saute spinach in remaining butter mixture.

Top mushroom cap with turkey patty, spinach, and onions (tomato and provolone if you chose that as well).

*Quick Tip- for a delicious dip for your zucchini fries, try Lemon-Herb Mayo: 1/2 cup mayo (avocado oil mayo is great, and Just Mayo works as well), 1 tbsp lemon juice, 1 smashed clove of garlic, 1 tsp Italian seasoning



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