Original Recipe by Food Network
Makes 8 burgers
6-8 oz. baby portobella mushrooms, coarsely chopped into 1" pieces
1 shallot, coarsely chopped
3 T lightly packed fresh parsley, or 1 T dried
1 1/4 lb. lean ground turkey
2 T extra virgin olive oil, plus more for brushing
1 tsp. Worcestershire sauce
Kosher Salt and Pepper
8 slices of Swiss Cheese
8 English muffins, split
Dijon mustard, mayonnaise and sliced avocado, for topping
1. Place chopped mushrooms, shallots and parsley into food processor and pulse until chopped.
2. Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 tsp. salt, and pepper to taste; gently mix with your hands until just combined. Divide into 8 burgers. Put on a large plate, cover and refridgerate until firm, about 30 minutes.
3. Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4-5 minutes. Give the patties a quarter turn and cook until marked again, 4-5 more minutes. Flip the patties and grill until cooked through, 6-7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.
4. Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.
Chef Note: according to my hubby, it is very important to follow the grilling instructions. It will make a difference in the end result.