Mushroom & Swiss Turkey Burger Bake
When I made this, I wasn’t sure how much I was actually going to like it. I have a love/hate relationship with mushrooms, but I love them with Swiss cheese on a burger. Otherwise, I could take or leave them. Something amazing about mushrooms is that they are pretty hearty, easy to cook, but super low macros! So if you like mushrooms, this one is for you.
I love this because it has some of my favorite components of a burger, but way less fat or carbs than a big greasy burger smothered with mushrooms and cheese on a huge bun. It is creamy and cheesy, but still has texture thanks to the crescent roll dough! I ate this as-is, but served my husband’s with No Sugar Added Ketchup from Heinz.
Here is the recipe for my Mushroom & Swiss Turkey Burger Bake:
- 1/3 lb each of ground turkey and ground turkey breast
- 1 cup (or 100g) slices button mushrooms
- 1 egg
- 1/4 cup (or 28g) reduced fat cheddar cheese
- 2 slices Sargento reduced fat Swiss cheese
- 1/3 cup (or 75g) fat free cream cheese
- 1/2 cup (or 150g) nonfat Greek yogurt
- 1/2 package (or 4 rolls) Pillsbury reduced fat crescent rolls
- Salt, pepper, garlic powder
Preheat your oven to 375 degrees.
In a nonstick pan, brown ground turkey mix. Once cooked through, remove from pan and add in mushrooms, sprinkle with salt and stir frequently. While they are cooking, spray an 8 x 8 baking dish with nonstick spray. Break the crescent rolls into pieces and roll into balls, placing them in the bottom of the baking dish. In a bowl, mix the egg, half each of the cheddar and Swiss cheeses, cream cheese, Greek yogurt, a pinch of salt, pepper and garlic powder. Once combined, add the cooked turkey and fold into the cheese/yogurt mixture. Pour the turkey/cheese mixture over the crescent roll balls and top with the other half of the cheddar cheese and Swiss cheese.
Place in the oven on the center rack and bake for 35-40 minutes (or until the crescent rolls puff up and are no longer gooey). Once cooked, remove from the oven and let stand for 5 minutes before portioning out.
This recipe makes 4 servings, for 21g carbs, 10g fat, and 32g protein. Each serving is a hearty portion, but you can also serve with a side of grilled veggies, or top with your favorite burger condiments if you like.
You can reduce the fat in this by using all ground turkey breast, instead of a mix of white meat and regular ground turkey. You can also use fat free cheddar cheese in place of reduced fat (but I like the melt factor of the reduced fat compared to the fat free). I also recommend using the mix of ground turkey if you have the fat to spare, more flavor and better texture. You can also double up on egg whites and skip the yolk to further reduce the fat but increase the protein. Up to you!
I don’t often casserole-it-up in the summer, but this was delicious and burgers and summer go hand-in-hand if you ask me.
