The patties can be made up to 2 days before cooking.

WW PointsPlus value - 9

Serves - 4

Prep Time - 20 min

Cook Time - 12 min

1 large portobello mushroom(s), stem removed, chopped
2 small uncooked shallot(s), chopped
1 Tbsp reduced-calorie mayonnaise
2 tsp rosemary, fresh, minced
3/4 tsp kosher salt
1/2 tsp Worcestershire sauce
1 pound(s) uncooked 93% lean ground turkey
1/2 oz Gruyère cheese, shredded (about 2 Tbsp)
2 tsp low fat cream cheese
1/2 tsp Dijon mustard
2 spray(s) cooking spray
4 item(s) light English muffin, toasted
4 slice(s) reduced-fat cooked crisp bacon
4 slice(s) fresh tomato(es)
4 piece(s) lettuce

1 large portobello mushroom(s), stem removed, chopped

In the bowl of a food processor, combine mushroom, shallots, mayonnaise, rosemary, salt and Worcestershire sauce; pulse until finely minced. (If you don't have a food processor, finely chop mushroom and shallots with a sharp knife before combining with other ingredients).

Spoon mushroom mixture into a mixing bowl and add turkey; gently combine with your hands. Shape turkey mixture into four 3 1/2-inch burgers; cover and refrigerate until ready to grill.

Meanwhile, combine Gruyère, cream cheese and mustard in a small bowl; set aside.

Off heat, coat a grill pan or outdoor grill with cooking spray; heat over medium-high heat. Cook burgers, flipping once, until cooked all the way through, about 10 to 12 minutes.

Serve each burger on an English muffin topped with 2 teaspoons cheese spread, 1 slice bacon, 1 slice tomato and 1 piece lettuce. Yields 1 burger per serving.