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Turfuffle Burger

Turfuffle Burger

This winning burger from My Burger features a griddle-seared, hand-packed JENNIE-O® turkey patty topped with aged gruyere cheese, house-made teriyaki sauce, baby portabella mushrooms, iceberg lettuce, tomatoes and truffle aioli.  


servings Makes 4 servings 4
preparation time PREP Under 15 minutes
total time TOTAL Under 15 minutes


  • 1 (16-ounce) package JENNIE-O® Lean Ground Turkey
  • 1 teaspoon seasoned salt
  • 4 hamburger buns, sliced
  • 2 tablespoons butter, divided
  • 8 baby Portobello mushrooms, sliced
  • 4 slices Gruyere cheese
  • 2 ounces truffle aioli
  • 1 ½ ounces teriyaki sauce
  • 1 large tomato, sliced
  • 1 cup iceberg lettuce


  1. Spread half of the whipped butter on both sides of the buns. Toast on a pan until golden brown, remove from pan. Place remaining butter in the pan and add Portobello mushrooms. Sauté until soft, about 2-3 minutes. Shape turkey into 4 ½-inch thick patties and sprinkle with seasoned salt. Spray non-stick skillet with cooking spray. Preheat skillet over medium-high heat. Add turkey patties to hot skillet. Cook approximately 14 to 16 minutes, turning 2 to 3 times. Always cook to well-done, 165°F as measured by a meat thermometer.
  2. Top with Gruyere cheese when the burgers are close to done. Spread bottom bun with truffle aioli. Top with turkey burger, teriyaki sauce, mushrooms, tomato, and lettuce.


Lean Ground Turkey

Lean Ground Turkey

cooking temperature 165°F

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey


Turfuffle Burger