Directions

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.
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.
3.Meanwhile, prepare Scallion-Lemon Mayonnaise, if using.
4.Preheat grill to medium-high.
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.
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.

Tips & Notes
Make Ahead Tip: Prepare through Step 5. Wrap individually and refrigerate for up to 8 hours or freeze for up to 3 months. Thaw in the refrigerator before cooking.
Ingredient Note: Lean ground turkey breast has 110 calories and 1 gram fat per 3-ounce serving, compared to 193 calories and 11 grams fat in regular ground turkey (which may include leg meat and skin).

Per serving (without buns or garnishes): 193 calories; 10 g fat ( 2 g sat , 5 g mono ); 95 mg cholesterol; 9 g carbohydrates; 17 g protein; 2 g fiber; 418 mg sodium; 383 mg potassium.

Nutrition Bonus: 383 mg potassium (19% dv).

Carbohydrate Servings: 1/2

Exchanges: 1/2 vegetable, 2 medium-fat meat, 1/2 fat

Nutrition