Pour the gelatin into a small bowl, pour over room temperature broth.
Cut the mushrooms into slices and pulse in a blender or food processor into fine crumbs. Transfer to a bowl.
Separate 1/3 of minced meat, put in a blender bowl, add soaked gelatin, soy sauce and soda. Grind until smooth. Add vegetable oil and mushrooms, turn on the blender in pulse mode 3-5 more times. When processing ingredients in a blender or food processor, remember to occasionally scrape them off the sides of the bowl.
Transfer the blender mixture to the bowl with the remaining ground turkey and mix with your hands.
Divide the minced meat into 6 parts, form round cutlets with a diameter of 10 cm. Make a small indentation in the center so that the cutlet remains flat when frying.
Preheat the grill grate, grease it with vegetable oil. Fry the cutlets for 4-7 minutes on each side. Transfer the patties to a plate and let them rest for 5 minutes. Arrange on rolls of the appropriate diameter, along with sauce and garnish to taste.