Remove the Portobello stem and scrape the
gills from the underside with a spoon. Discard. This
keeps your burgers from turning black. Cut the
Portobello cap into 1 inch cubes and put in the food
processor. Add the shallot, roughly diced, along with
the parsley. Pulse until finely diced. Pour the
mushroom mixture into a large bowl with the ground turkey.
Add the olive oil, Worcestershire sauce, salt, and pepper.
Don’t be too skimpy with the salt, a generous pinch will do.
Mix well with clean hands and form into patties, about 6 oz
each. Chill in the refrigerator about 30 minutes until
If you’re stuck inside like me, just cook
these babies in an oiled cast iron skillet until done all
the way through (until internal temp is 165 degrees F or
meat is no longer pink in the middle). If you’re lucky
enough to be outside, fire up the grill! When cooked
through, add a slice of cheddar, jack, or manchego and let
melt into the patties.
Serve on a lightly toasted English muffin