ACTIVE:25 min/TOTAL: 55 min/ SERVES: 4

1 large portobello mushroom cap

1 tbsp roughly chopped shallot

3 tbsp fresh parsley

1 1/4 pounds lean ground turkey

2 tbsp extra virgin olive oil. plus more for brushing

1 tsp 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

  1. 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.
  2. Transfer the mushroom mixture to a large bowl. Add the turkey,olive oil, Worcestershire sauce, 1 tsp salt and pepper to taste; gently mix with your hands until just combined. Divide into 4 balls, then lightly press into 4-inch patties (about 1 inch thick). Put on a large plate, cover and refrigerate until firm, about 30 minutes.
  3. Preheat a grill to medium. Brush the grate with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 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.
  4. Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.

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