| Level: | Easy |
| Total: | 55 min |
| Prep: | 35 min |
| Cook: | 20 min |
| Yield: | 4 burgers |
Ingredients
- 1 large portobello mushroom cap
- 1 tablespoon coarsely chopped shallot
- 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
- 8 thin slices manchego or white cheddar cheese
- 4 English muffins, split
- Dijon mustard, mayonnaise and sliced avocado, for topping
Instructions
- 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 shallot 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 grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Flip the patties and grill 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 disposable aluminum pan to melt.
- Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.
Nutrition Facts
| Calories | 500 calorie |
| Total Fat | 26 grams |
| Saturated Fat | 11 grams |
| Cholesterol | 100 milligrams |
| Sodium | 741 milligrams |
| Carbohydrates | 28 grams |
| Dietary Fiber | 2 grams |
| Protein | 40 grams |
| Sugar | 1 grams |
Reviews
Excellent as they were moist & tasty too!
I just hand chopped up a few baby bella mushrooms as didn’t have a portobello and I could not be bothered to pullout the Cuisinart & then clean it for just four burgers, so that worked perfectly. I served them open face on whole wheat English muffins with additional sautéed baby bell mushrooms & sliced onion . . . Yum!
I just hand chopped up a few baby bella mushrooms as didn’t have a portobello and I could not be bothered to pullout the Cuisinart & then clean it for just four burgers, so that worked perfectly. I served them open face on whole wheat English muffins with additional sautéed baby bell mushrooms & sliced onion . . . Yum!
Fabulous burger, rich, meaty flavor, you don’t taste the mushroom, which was a concern since they’re raw. We like mushrooms, but it’s turkey burger not a veggie burger. Served on a regular bun with sriracha mayo, sliced red onion & American cheese.
The best turkey burger. Tasty, moist and simple to make. Love it with Russian dressing and coleslaw.
Absolutely the best turkey burger.
In fact, one of the best burgers bar none!
In fact, one of the best burgers bar none!
Best turkey burgers ever! This recipe never disappoints. The burgers are so juicy and flavorful.
The very best turkey burger. So meaty, texture similar to a hamburger. This will be my one and only,
The only turkey burger to make!
Delicious. Can’t believe how moist and favorable. This recipe is going into my file. My husband ate three!
I can’t say enough good things about this burger! We do it on regular buns, but that’s the only change I have made. It is delicious and my kids who are 4 and 6, even ask for them! I have never tasted a turkey burger that has almost a ground beef flavor, before this one. It is on our regular rotation now.
So yummy!