Perfect Turkey Burgers

Ingredients

• Portobello mushrooms

  raw

  1 cup diced or 86g

• Shallots

  raw

  1 tbsp chopped or 10g

• Parsley

  raw

  3 tbsp or 11g

• Ground turkey

  raw

  1 lb or 454g

• Olive oil

  2 tbsp or 27g

• Worcestershire sauce

  1 tsp or 6g

• Salt

  table

  1 tsp or 6g

• Black pepper

  ground

  1 tsp or 2g

• Cheddar cheese

  8 oz or 227g

• Whole-wheat English muffin

  4 muffin or 264g

• Dijon mustard

  Grey Poupon

  4 tsp or 20g

• Light mayonnaise

  2 tbsp or 30g

• Avocado

  raw

  ½ fruit or 101g

Directions

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 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.
3. 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.
4. Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.
5. Recipe inspired by: http://www.foodnetwork.com/recipes/food-network-kitchens/perfect-turkey-burgers-recipe.html