Turkey-Mushroom Burgers

Directions

Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. Pulse mushrooms in the food processor until finely chopped. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, garlic and the mushrooms; cook, stirring occasionally, until tender and liquid has evaporated, about 10 minutes. Add to the breadcrumbs and let cool completely, 15 to 20 minutes. Meanwhile, prepare Scallion-Lemon Mayonnaise, if using. Preheat grill to medium-high. Add ground turkey, egg, dill, mustard, salt and pepper to the mushroom mixture; mix well with a potato masher. With dampened hands, form the mixture into six 1/2-inch-thick patties, using about 1/2 cup for each. Oil the grill rack. Brush the patties with the remaining 1 teaspoon oil. Grill until no longer pink in the center, about 5 minutes per side. (An instant-read thermometer inserted in the center should register 165°F.) Meanwhile, split buns and toast on the grill for 30 to 60 seconds, if using. Serve burgers on buns, garnished with lettuce, tomato and Scallion-Lemon Mayonnaise, if desired.

Ingredients

• 2 slices whole-wheat sandwich bread, crusts removed, torn into pieces
• 8 ounces white mushrooms, wiped clean
• 3 teaspoons extra-virgin olive oil, divided
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup Scallion-Lemon Mayonnaise (recipe follows), optional
• 1 pound lean ground turkey breast (see Ingredient note)
• 1 large egg, lightly beaten
• 3 tablespoons chopped fresh dill
• 1 1/2 tablespoons coarse-grained mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 6 whole-wheat buns (optional)
• Lettuce leaves & tomato slices for garnish

Parsed from recipe text (no separate ingredient records).