For the burgers:
1 oz. dried mushrooms, such as porcinis
1¼ lbs. ground turkey
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
2 cloves garlic, minced or pressed
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
1 tbsp. minced fresh chives
2 tbsp. minced fresh parsley
2 tbsp. olive oil
Thinly sliced havarti, about 2-3 oz.
4 burger buns, split and lightly toasted
Lettuce, spinach, or argula
Place the dried mushrooms in the bowl of a food processor. Pulse repeatedly until the mixture is a finely ground powder. Transfer the powder to a shallow dish such as a pie plate. In a large bowl, combine the ground turkey, salt, pepper, garlic, Worcestershire, Dijon, chives and parsley. Mix together until evenly combined. Form into 4 patties. Coat the outside of the patties in the mushroom powder.
Heat oil in a skillet over medium heat. (Alternatively heat a grill, and oil the grates.) Add the patties to the pan and cook until well browned on the first side, about 4 minutes. Flip the burgers and continue to cook on the second side until well browned outside and the internal temperature reads 160˚ F in the center. A few minutes before the burgers will be done cooking, top with the sliced havarti and let melt. Remove the burgers from the pan. Assemble on buns with lettuce, etc. as desired.