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    Servings: Not specified

    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).
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