The Ingredients:
1 Large Portobello Mushroom Cap
1 Tablespoon Coarsely Chopped Shallot
3 Tablespoons Lightly Packed Fresh Parsley
1 1/4 lbs. 85%-93% Lean Ground Turkey
2 Tablespoons Extra Virgin Olive Oil – plus more for brushing the grill
1 Teaspoon Worcestershire Sauce
Kosher Salt and Freshly Ground Pepper
Sharp White Cheddar Cheese – the recipe suggested Manchego or White Cheddar (I only had sharp)
4 English Muffins – split
Dijon Mustard
Mayonnaise
Wholly Guacamole – the recipe suggested avocado, I thought I had one, but I didn’t.
Directions:
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.
I used my blender attachment because I didn’t feel like breaking out my Cuisinart. Transfer the mushroom mixture to a large bowl and add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste.
Gently mix with your hands until just combined. The photo above is just of the mushroom mixture. I forgot to snap a photo of what the mix looked like when I added the meat.
Divide the meat mixture into 4 balls, then lightly press into 4-inch wide, 1-inch thick patties. Put patties on a large plate, cover and refrigerate until firm, about 30 minutes. I actually put mine in the freezer for about 15 minutes. I was losing my light for evening photos.
Preheat your grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4-5 minutes. Mine took 5 minutes. Give the patties a quarter turn and cook until marked again – another 4-5 minutes.
Flip the patties and grill until cooked through, 6-7 more minutes. Top each burger with cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt. I skipped that part because I didn’t have one.
After the 3 minutes, my cheese melted and was oozing down the sides. The burgers looked perfect!
Toast the English muffins on the grill. I brushed mine with a tiny bit of extra virgin olive oil.
I combined my mustard and mayo and then spread it on the bottom English muffin piece and placed the burger on top of that. I spread my Wholly Guacamole on top of the burger and then placed the English muffin top piece on my finished burger.
The mushroom was definitely the key ingredient – it added moisture and flavor to the lean turkey. I will be making these throughout the Summer for sure.
Bring it!
