Start by heating a skillet on the stove with about 1/2 tbsp avocado oil or butter.
Once the skillet is hot, place the chopped mushrooms in the skillet, mixing frequently for about 5 minutes, until the mushrooms have almost halved in size. Give a generous pinch of salt at the end once they are done cooking.
Allow the mushrooms to come to room temperature while you mix the patties. Combine the ground turkey meat, cumin, rosemary, sea salt, pepper, chopped garlic, mayonnaise and egg together in a mixing bowl. Once the mushrooms are room temperature, add them to the mixture as well. Mix gently. it's important to not over mix here, otherwise the patties will be tough. Mix until just combined.
Gently form the patties into 6 relatively even burger patty shapes. Press down the center slightly of each patty to make a small indent for even cooking.
Cook on a greased grill for around 3 -4 minutes on one side until it has a nice crust. Flip and cook for another 3 minutes until the internal temperature is 165 or the middle is no longer pink. Put the lid on for about a minute if not cooked fully in the middle. I highly recommend a meat thermometer to not overcook the meat! (Stovetop method: Heat an oiled cast iron skillet at medium-high heat and cook the patties for 5-6 minutes per side until internal temperature reached 165, or its no longer pink in the middle.)
Serve immediately with any toppings you like! I love, lettuce, tomato, mayonnaise, and onion. You could also top with sliced cheese, jalapeños, avocado or BBQ sauce. ENJOY!