Cremini mushrooms and soy sauce add umami flavor to these burgers.  Top the burgers off with Cilantro Lime Mayo.

Makes 5 burgers

Ingredients:

• 2 tablespoons olive oil
• 8 ounces cremini mushrooms, cleaned, stems removed and very finely chopped
• 1/4 teaspoon each salt and fresh ground black pepper
• 2 garlic cloves, finely minced
• 1 1/2 tablespoons soy sauce
• 1 pound ground dark meat turkey, 90% lean

Cilantro Lime Mayo

• 1/2 cup mayonnaise
• 3 tablespoons chopped fresh cilantro leaves
• 2 green onions, chopped
• 2 tablespoons freshly squeezed lime juice

Directions:

1. To cook the mushrooms, heat 1 tablespoon of oil in a 12-inch skillet over medium-low heat. Add finely chopped mushrooms, salt and coarsely ground black pepper. Cook for about 10 minutes.  Stir occasionally. The mushrooms will initially release liquid, which bubbles away as they cook.  Once all the liquid has boiled away, the mushrooms are done.
2. Add garlic and cook for 1 minute.  Remove from heat and stir in the soy sauce.
3. Place the ground turkey in a large bowl.  Gently mix in the mushroom mixture until combined.
4. Using a 1/2 cup measuring cup to portion the mushroom turkey mixture, form into 5 patties. 
5. To cook the burgers, heat the remaining tablespoon of oil in the same 12-inch skillet over medium heat. Add 5 burgers to the skillet. Cook for 4 to 5 minutes on each side.  Internal temperature should be 165°F in the center of the burgers.
6. For Cilantro Lime Mayo, add the ingredients to a medium sized bowl. Stir to combine.  Refrigerate until ready to use.
7. To serve, place each burger on a bun with leaf lettuce and topped with 1-1/2 tablespoons Cilantro Lime Mayo.

Tip:

• To save time use a food processor, pulse and very finely chop the mushrooms.