Perfect Turkey Burgers

• 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

1. Use a spoon to scrape out the gills from the underside of the mushroom cap.
2. Cut the cap into 1-inch pieces and transfer to a food processor.
3. Add the shallot and parsley and pulse until chopped.
4. Transfer the mushroom mixture to a large bowl.
5. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined.
6. Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties.
7. Put on a large plate, cover and refrigerate until firm, about 30 minutes.
8. Preheat a grill to medium.
9. Brush the grates with olive oil.
10. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes.
11. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes.
12. 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.
13. Toast the English muffins on the grill, then spread with mustard and mayonnaise.
14. Serve the patties on the English muffins; top with avocado.
15. Photograph by Kana Okada

portobello mushroom, shallot, parsley, turkey, extravirgin olive oil, worcestershire sauce, kosher salt, thin, muffins, mayonnaise

Taken from www.foodnetwork.com/recipes/food-network-kitchens/perfect-turkey-burgers-recipe.html (may not work)