- 2 slices whole-wheat sandwich bread, crusts removed, torn into pieces
- 8 ounces white mushrooms, wiped clean
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound lean ground turkey breast
- 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
- Whole-wheat hamburger buns (optional)
- For Scallion-Lemon Mayonnaise: (optional)
- 1/4 cup nonfat sour cream
- 2 tablespoons low-fat mayonnaise
- 1 1/2 tablespoons chopped scallions
- 1/2 teaspoon freshly grated lemon zest
- 1 teaspoon lemon juice
- Pinch of salt, or to taste
- Freshly ground pepper to taste
- Garnish:
- Lettuce leaves
- Tomato slices
- 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: Combine sour cream, mayonnaise, scallions, lemon zest, lemon juice, salt and pepper in a small bowl; whisk until blended. Makes 1/2 cup.
- 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 degrees 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.