Turkey Burger!

I don't know about you but I'm actually not that wild about turkey burgers. Often they are rather dry or just not that tasty. I saw this recipe on line and it looked interesting. I made a few changes given the ingredients I had on hand and I have to say, they were quite yummy. So, if  you're trying to eat less red meat and are craving a burger, this might be just the ticket.


1 large portobello mushroom cap
2 garlic cloves, coarsely chopped 
3 tablespoons lightly packed fresh parsley
1 1/4 pounds 85% to 93% lean ground turkey
2 tablespoons extra-virgin olive oil, plus more for brushing
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
4 whole wheat buns
Dijon mustard, mayonnaise, shredded sharp cheddar and sliced avocado, for topping

Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer to a food processor. Add the garlic and parsley and pulse until chopped.

Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined. Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes.

Preheat a heavy skillet. Brush the patties with olive oil and cook over high heat 5 minutes. Flip the patties and cook another five minutes. Flip the patties again and cook until cooked through, 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a lid to melt.

Spread the buns with mustard and mayonnaise. Serve the patties topped with avocado.