Ingredients

• 2 slices whole-wheat sandwich bread, crusts removed, torn into pieces
• 8 ounces white mushrooms, wiped clean
• 3 teaspoons extra-virgin olive oil, divided
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup Scallion-Lemon Mayonnaise, (recipe follows), optional
• 1 pound lean ground turkey breast, (see Ingredient note)
• 1 large egg, lightly beaten
• 3 tablespoon chopped fresh dill
• 1 1/2 tablespoon coarse-grained mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 6 whole-wheat buns, (optional)
• Lettuce leaves & tomato slices, for garnish

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Cooking Directions

Step 1

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.

Step 2

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.

Step 3

Meanwhile, prepare Scallion-Lemon Mayonnaise, if using.

Step 4

Preheat grill to medium-high.

Step 5

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.

Step 6

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°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.