Since my doctor put me on a no-beef diet, I have been eating more poultry. I found this recipe and LOVE it! These burgers really are perfect and wonderfully flavorful. My husband is a big meat eater and he loves when I make these for dinner.
Remove the stem and the gills from the mushroom cap. Cut the cap into pieces and place in a food processor. Quarter the shallot and add it to the food processor with the parsley. Process until mixed and ground.
Spoon mushroom mixture out of the processor bowl and into a large mixing bowl. Add the rest of the ingredients and mix well with your hands. Shape into four balls and then lightly press into 4 patties. Place patties onto plastic wrap on a plate and refrigerate for 30 minutes. (At this point I usually wrap up two of the burgers, individually, and put those in the freezer for another meal.)
Preheat your indoor grill pan for 5 minutes over medium high heat. Grill the burger for 5 minutes on the the first side, turn over and grill 4 to 5 minutes longer, depending on how thick you made the patties.