Turkey and English Muffin Burger

Ingredients:

• 600 g of ground turkey
• 4 English muffins
• 1 portobello mushroom cap
• 1 tbsp coarsely chopped shallot
• 3 tablespoons parsley
• 2 tbsp olive oil, plus more for greasing
• 1 teaspoon Worcestershire sauce
• 8 thin slices Manchego or Cheddar cheese
• Mustard, mayonnaise and avocado slices for topping

Preparation:

1. Using a spoon, scrape the gills from the underside of the mushroom cap. Cut the cap into 2.5 cm pieces and transfer to a food processor. Add the shallot and parsley and pulse until finely chopped.
2. Transfer the mushroom caviar to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until combined.
   
   Divide into 4 balls, then press them lightly to form patties 10 cm wide and 2.5 cm thick. Place on a large plate, cover and refrigerate until firm, about 30 minutes.
3. Preheat the grill to medium heat. Brush the grill grates with olive oil.
   
   Grill the patties, without moving them, for 4-5 minutes, until grill marks appear on the underside. Rotate the patties 90 degrees and grill until grill marks appear, another 4-5 minutes. Flip the patties and grill until cooked through, another 6-7 minutes. Top each patty with 2 slices of cheese for the last 3 minutes of cooking and cover with a disposable aluminum baking dish to melt the cheese.
4. Slice and grill English muffins, then spread with mustard and mayonnaise. Serve the patties on English muffins and top with avocado.
   
   Recipe Turkey hamburgers with vegetable caviar.