Moist and Delicious Turkey Burgers

5 from 5 votes

Moist and Delicious Turkey Burgers

Plan ahead since once the burger patties have been formed, they need to refrigerate for 30 minutes to firm up before grilling. And if possible, don't substitute the manchego cheese for anything else. You won't be sorry.

Prep Time40

Cook Time18

Total Time58

Course: Grilling

Servings:

Calories: 375kcal

Author: Good Dinner Mom

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 2 Tablespoons shallot and 3 Tablespoons parsley and pulse until chopped.
Transfer the mushroom mixture to a large bowl. Add 1 ¼ pounds turkey, 2 Tablespoons olive oil, 2 teaspoons 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, 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.
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.

Nutrition