Perfect Turkey Burgers

Ingredients

• 4 servings dijon mustard sliced for topping
• 4  muffins split english
• 1.3 pounds to ground turkey 85% 93% lean
• 4 servings kosher salt and pepper freshly ground
• 2 tablespoons olive oil extra-virgin plus more for brushing
• 3 tablespoons lightly parsley fresh packed
• 1 large portobello mushroom cap 
• 1 tablespoon shallots coarsely chopped
• 8 slices cheddar cheese white thin
• 1 teaspoon worcestershire sauce 

Equipment

• food processor
• bowl
• frying pan
• grill

Directions

1. Use a spoon to scrape out the gills from the underside of the mushroom cap.
2. Cut the cap into 1-inch pieces and transfer to a food processor.
3. Add the shallot and parsley and pulse until chopped.
4. Transfer the mushroom mixture to a large bowl.
5. 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.
6. Preheat a grill to medium.
7. 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.
8. Toast the English muffins on the grill, then spread with mustard and mayonnaise.
9. Serve the patties on the English muffins; top with avocado.
10. Photograph by Kana Okada