- In a small food processor, blitz the corn flakes until they are almost a powder and set them aside.
- Mix all the other ingredients together (except for the corn flakes, cheese, olive oil and vegetable oil) with a fork.
- Add half of the corn flakes and mix it well with the turkey mixture. If the turkey mixture is still too soft to easily form into patties then add the rest of the corn flakes. Let the turkey mixture sit in the fridge for an hour before forming the patties.
- Cut eight squares of wax paper to place the patties on. Brush the wax paper with vegetable oil so the formed patties won’t stick, and put them on a tray.
- Form the turkey mixture into 8 patties using a burger press or your hands. If you are using your hands then you should grease your hands as well since the turkey mixture is sticky.
- Heat the grill to a medium heat.
- Drizzle some olive oil on the tops of the mushrooms (not the gills on the underside) and sprinkle the tops with salt and pepper.
- Cut the thick mushroom stem off to make a more flat surface on the underside of the mushroom.
- Put the burgers on the grill and cook for 5-6 minutes or until the sides seem cooked and the top side starts to appear slightly juicy. Before you flip the burgers, put the mushrooms on the grill with the gill side down. Cook for 3 minutes and then flip the mushrooms.
- Put the slices of cheese on the gill side of the mushroom (the underside). Remove mushrooms from grill when the cheese is melted.
- If the burgers are ready to be flipped they will release fairly easily from the grill. Flip them and cook for another 5 minutes.
- When the burgers are cooked through to an internal temperature of 165°F (74°C), serve one burger on top of one mushroom as an open-face burger with your favourite toppings.
*Note* Toppings shown in photo are: Salsa Fresca: Chopped tomatoes, sweet onions, cilantro, lime juice and sea salt. Spicy Mayo: Mayonnaise, pinch of chipotle powder and lime juice.