2 ½ lb lean ground turkey
½ c Avocado oil mayonnaise
4 tsp Worcestershire sauce
2 tsp garlic powder
2 tsp ground cumin
3 tsp Kosher salt
½ c Panko
6 tbsp fresh parsley, finely chopped
½ c red onion, finely chopped
2 medium Portobello mushroom caps, gills removed and finely chopped
3 tbsp extra virgin olive oil
2 tsp Sriracha,
½ c light mayonnaise or avocado oil mayonnaise if preferred
Remove the gills from the mushroom cap. Chop the cap up into 1” pieces and add to a food processor. Add the red onion and parsley and pulse until chopped.
In a large bowl, combine the turkey, mushroom mixture, and the remaining ingredients.
Shape into burgers using a burger patty press and place on serving dish or cutting board. Cover and chill for 10 minutes or up to 2 hours.
Meanwhile combine the ingredients for the sauce and refrigerate until ready to serve.
The burgers may be cooked inside with 2 tbsp of olive oil in nonstick skillet or grilled. (about 5 minutes each side)