Combine turkey, 2 tablespoons of the soup mix, and 1 tablespoon Worcestershire sauce; mix well. Shape in 4 oval patties about 1/2 inch thick.
In skillet cook patties in hot oil over medium-high heat 3 minutes or until browned; turning once. Remove; set aside. In hot skillet cook garlic in butter 30 seconds. Add mushrooms. Cook and stir 5 minutes or until tender. Add broth, wine, tomato paste, and remaining Worcestershire sauce and soup mix. Stir, scraping up browned bites. Return patties to skillet; spoon sauce over. Cover; cook over medium-low heat for 8 minutes or until patties are 160 degrees F.
In saucepan cook 2 cloves minced garlic in 2 tablespoons hot olive oil 1 minute. Stir in two 15-ounce cans white beans, rinsed and drained. Coarsely mash. Stir in chicken broth to moisten beans (up to 1/4 cup). Stir in 1/2 teaspoon crushed dried thyme and 1 teaspoon lemon juice. Season to taste; heat through. To serve, drizzle with olive oil.