Turkey English Muffin Burgers

Ingredients

• Mushrooms

  Portabella, raw

  1 cup diced or 86g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Parsley

  Raw

  3 tbsp or 11g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Worcestershire sauce

  1 tsp or 6g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Cheddar cheese

  4 slice (1 oz) or 112g

• English muffins

  Whole-wheat

  4 muffin or 264g

• Dijon mustard

  Grey poupon

  4 tsp or 20g

• Mayonnaise

  Regular, with salt

  2 tbsp or 28g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

Directions

1. If using whole portobello caps, scrape out the dark gills. Cut the mushrooms into 1-inch pieces. In a food processor, pulse the mushrooms with the shallot and parsley until finely chopped, scraping the bowl as needed.
2. Transfer the mixture to a bowl. Add the ground turkey, olive oil, Worcestershire sauce, salt, and pepper; mix gently just until combined. Form into equal patties (about 4 ounces each), set on a plate, and refrigerate until firm, about 30 minutes.
3. Preheat the grill to medium-high and oil the grates lightly. Grill the patties until cooked through, 5–7 minutes per side, or until an instant-read thermometer inserted in the center reaches 165°F. Top each patty with cheddar during the last 2–3 minutes and close the lid to melt.
4. Split the English muffins and toast them on the grill until lightly browned. Spread the bottoms with Dijon and the tops with mayonnaise.
5. Place the cheeseburgers on the muffin bottoms and top with sliced or mashed avocado. Cap with the muffin tops and serve.