4 Servings 40 min Cook
1 Cup diced Mushrooms
1 Tbsp chopped Shallots
3 Tbsp Parsley
1 Lb Ground Turkey
2 Tbsp Olive Oil
1 Tsp Worcestershire Sauce
1 Tsp Salt
1 Tsp Pepper
8 Oz Cheddar Cheese
4 Muffin English Muffins
4 Tsp Dijon Mustard
2 Tbsp Light Mayonnaise
1/2 Fruit Avocados
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.
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.
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.
Toast the English muffins on the grill, then spread with mustard and mayonnaise.
Serve the patties on the English muffins; top with avocado.
Recipe inspired by: http://www.