This recipe is from my very early days of learning to cook and was slightly adapted from Everyday Food Magazine, the July-August 2011 issue.
1 large red onion, cut crosswise into 1/4-inch rounds
1 teaspoon vegetable oil, plus more for grill
1/2 pound button mushrooms, quartered
1 whole chipotle chili in adobo sauce finely chopped
Coarse salt and ground pepper
1 pound ground white-meat turkey
1/3 cup roughly chopped fresh parsley
2 ounce Swiss cheese, thinly sliced
4 whole-wheat burger buns, lightly toasted
2 whole roasted red peppers, cut into 1-inch slices
baby arugula, for serving
Finely chop enough onion to yield 1/3 cup, reserving the remaining rounds for the burgers.
In a large skillet, heat the oil over medium-high and cook the chopped onion and mushrooms, stirring occasionally, until the onion is soft and the mushrooms are golden (about 4 minutes). Season with salt and pepper, then transfer to a cutting board and roughly the chop mixture.
Heat a grill to medium-high, then clean and lightly oil it.
Season the onion rounds with salt and pepper and grill them until lightly charred and tender (5 minutes), flipping once.
In a large bowl, combine the mushroom mixture, turkey, and parsley.
Form the mixture into four 1/2-inch-thick patties and season each one with salt and pepper.
Grill the patties for about 4 minutes, flipping once.
Top each patty with cheese and grill until the burgers are cooked through and the cheese is just melted (1 minute).
Serve the burgers on buns with grilled onions, peppers, and arugula!
Recipe by Unruly Bliss at https://unrulybliss.com/food/3010/