Ingredients
2 slices whole-wheat sandwich bread, crusts removed, torn into pieces
8 ounces organic white mushrooms, wiped clean
3 tsp expeller-pressed extra-virgin olive oil, divided
1 medium organic onion, finely chopped
2 cloves organic garlic, minced
1 pound lean ground free range turkey breast (see Ingredient note)
1 large free-range eggs, lightly beaten
3 Tbsp chopped fresh dill
1½ Tbsp coarse-grained mustard
½ tsp salt
¼ tsp freshly ground pepper
6 whole-wheat buns (optional)
Organic lettuce leaves & tomato slices for garnish
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 tsp 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.
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 tsp 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 and tomato if desired.
Makes 6 Servings.
Total preparation time: 1 hour
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