• 1 large cup of a cap of Portobello mushroom
  • 1 tablespoon of shallot coarsely chopped
  • 3 tablespoons of parsley lightly fresh packed
  • 1 1/4 pounds of that is approx.  85% to 93% of lean ground turkey
  • 2 tablespoons of extra-virgin olive oil or any other cooking oil, keep more to drizzle
  • 1 teaspoon of sauce of Worcestershire
  • Kosher salt or any other salt and black pepper freshly ground
  • 8 thin slices of manchego or any white cheese of cheddar
  • 4 foreign muffins, divided
  • Dijon mustard,
  • some mayonnaise
  • sliced avocado, for topping

Avocado Fresh Mint Sauce

  • 1 big cup of pitted avocado
  • 2 tablespoons of oil(olive oil)
  • 2 tablespoons of mineral water
  • 2 tablespoons of bell pepper (green)
  • 1 tablespoon of finely chopped red onion
  • 1 tablespoon of mint
  • 1 tablespoon of fresh oregano
  • 1-2 chopped or minced of cloves of garlic
  • 1 lime, lemon juice
  • salt and pepper

White Sauce

  • 1/4 cup of mayonnaise of paleo
  • 1/4 cup of milk of coconut (fat-filled)
  • 2 tablespoons of bell pepper (green)
  • 1 tablespoon of mint
  • 1 tablespoon of oregano
  • 1 medium clove of garlic
  • lemon juice
  • salt and pepper


  1. Blend it up; utilize a spoon to rub out the gills from the base of the mushroom top. Cut the top into 1-inch pieces and exchange to a nourishment processor. Include the shallot and parsley and heartbeat until hacked.
  2. Bring a bowl, exchange the mushroom blend to an expansive bowl. Include the turkey, olive oil or any cooking oil, sauce of Worcestershire, 1 teaspoon of salt, and pepper as per taste; delicately blend with your hands until the point that simply joined. Gap into 4 balls, at that point softly, press into 4 inches broad, 1-inch fat patties. Put on an expansive plate, conceal and refrigerate till stiff, around 30 minutes.
  3. Turn on the heat; preheat a flame broil to medium. Brush the meshes with olive oil. Barbecue the patties, undisturbed, until set apart on the last, 4 to 5 minutes. Stretch the patties a sector turns and cook until checked once more 4 to 5 additional minutes. Flip the patties and flame broil till cooked for about, 6 to 7 extra minutes; top each with 2 cups cheddar amid the most recent 3 minutes of cooking and cover with a dispensable aluminum dish to soften.

  1. Mix elements for white sauce in a nourishment processor or blender until consolidated. Do likewise with the avocado mint sauce.
  2. Give it a final touch, Toast the English biscuits on the flame broil, at that point distribute with a good amount of mustard as well as mayonnaise. Serve the patties on the English biscuits; top with avocado.


  • You can use any sauce as per your taste.
  • You can also shallow fry the patties for extra crunch.
  • This dish can be preserved in the refrigerator for up to 20 hours to 204 hours, just microwave it before you serve it for better results.