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Finely grate the portobello mushrooms using a box grater.
In a large bowl, gently combine the turkey, mushrooms, shredded cheese, garlic powder, salt, pepper, and parsley. Mix just until combined—don’t overmix.
Form into 6 large patties, pressing a slight indentation into the center of each.
Cook on a lightly oiled grill, or skillet over medium-high heat for about 5–6 minutes per side, or until the internal temperature reaches 165°F.
Let the burgers rest for 3 minutes before serving.
Caramelize 2 chopped yellow onions in the melted butter/olive oil with a pinch of salt , sauteeing on medium until jammy and browned (about 20 minutes).
Whisk together the mayonnaise, lemon juice, garlic, kosher salt, and minced chives until smooth.
Spread the aioli generously on toasted buns, add the burger, then finish with another sprinkle of fresh minced chives for a bright, fresh contrast to the rich, cheesy burger.