Turkey Burgers with Aioli and Roasted Potatoes

I love burgers. I would be lying if I said that I prefer turkey burgers over beef, but our healthier version definitely gives cows a run for their money. Tonight's were the juiciest we've made thus far - I think we've finally figured out the key. Mushrooms. Seriously, the mushrooms make for the juiciest turkey burgers around. And you can't even taste the mushroom flavor!! Which is why we made a topping out of the extras. 

Turkey Burgers with Aioli

For burgers:

1 lb ground turkey breast (very lean, almost fat free)
2 portobello mushroom caps, diced very small
1 small onion, diced small
4 cloves garlic, minced
handful parsley, chopped small
2-3 tbsp Worcestershire sauce
2 tbsp soy sauce
1/4 cup bread crumbs
1 tsp salt
black pepper to taste 

For mushroom topping:

1 pint baby bellas, sliced
1 small onion, sliced
4 cloves garlic, sliced
2 tbsp Worcestershire sauce
1 tbsp olive oil
salt and pepper to taste

2 slices melty cheese (we use TJ's reduced fat cheddar)
4 slices tomato
4 lettuce leaves (we prefer butterhead lettuce but any lettuce will do)
ketchup
mustard
buns

For Aioli:
(ingredients here)

For Potatoes:
(ingredients here)
 
In a medium bowl, combine all burger ingredients. I prefer to use my hands to make sure everything is well-mixed, and then I form them into patties by about a 1/2 cup-sized handful. Heat a large pan over medium heat. Spray with cooking spray, then lay the patties flat in the pan. Cook over medium heat for about 3 minutes, then flip the patties. Let them continue cooking for about 60 seconds, then add 1 cheese slice per patty and cover. After about 2 additional minutes, you will have cooked turkey patties with melty cheese.

In a separate medium sized pan over medium heat, add olive oil and heat until shimmering. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and saute for 1 additional minute. Add your mushrooms, saute for 2 minutes and then reduce the heat to medium-low. After the mushrooms have released almost all of their juices (3-4 additional minutes), add the Worcestershire, salt and pepper. Stir to coat the mushrooms. Cook for 2 additional minutes and then remove from heat. Set aside until you're ready to assemble the burgers.

Meanwhile, toast your buns. I like to add the aioli to the bottom part of the bun, then layer the patty, the mushrooms, tomato, lettuce and then add ketchup and mustard to the top bun.