Juicy Turkey Burgers with Manchego Cheese

5 from 5 votes

Juicy Turkey Burgers with Manchego Cheese

These juicy turkey burgers are packed with savory flavor from portobello mushrooms, shallot, parsley, and manchego cheese. The patties stay moist and tender on the grill and pair perfectly with avocado, lettuce, and toasted buns for an easy summer dinner.

Prep Time40

Cook Time18

Total Time58

Course: Grilling

Servings:

Calories: 375kcal

Author: Sally Humeniuk

Ingredients

1 large portobello mushroom cap
2 Tablespoons coarsely chopped shallot
3 Tablespoons lightly packed fresh parsley
1 ¼ pounds 85% lean ground turkey
2 Tablespoons extra-virgin olive oil, plus more for brushing
2 teaspoons Worcestershire sauce
1 teaspoon salt
½ teaspoon freshly ground pepper
8 thin slices manchego cheese
4 English muffins, split or other favorite burger bun
Dijon mustard, mayonnaise, cayenne pepper
lettuce and sliced avocado, for topping

Instructions

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 shallot and parsley and pulse until chopped.
1 large portobello mushroom cap, 2 Tablespoons coarsely chopped shallot, 3 Tablespoons lightly packed fresh parsley
Transfer the mushroom mixture to a large bowl. Add turkey, olive oil, Worcestershire sauce, 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.
1 ¼ pounds 85% lean ground turkey, 2 Tablespoons extra-virgin olive oil,, 2 teaspoons Worcestershire sauce, 1 teaspoon salt, ½ teaspoon freshly ground pepper
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, 3 to 4 more minutes. Flip the patties and grill until cooked through, 5 to 6 more minutes or until internal temperature reaches 165F degrees; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.
8 thin slices manchego cheese
Toast the English muffins on the grill, then make a spread with mustard and mayonnaise and cayenne pepper. Start with half and half quantities of mustard and mayo, then adjust from there, increasing the mustard a bit. Add a dash to ¼ teaspoon cayenne pepper, depending on preference. Serve the patties on the English muffins; top with avocado and lettuce.
4 English muffins,, Dijon mustard, mayonnaise, cayenne pepper, lettuce and sliced avocado,

Notes

Use turkey that’s at least 85% lean for the best texture and flavor.
Don’t skip chilling the patties before grilling. This helps them hold together better.
Manchego cheese adds a rich, nutty flavor that pairs beautifully with turkey.
These burgers are also delicious served burger-style over greens with avocado.

Nutrition