Ingredients:

  • 5 lb Ground Turkey (93% Lean)
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Onion (White or Yellow), finely grated (excess liquid squeezed out)
  • 2 tbsp Fresh Parsley, chopped
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Sage or Thyme
  • 1 tbsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tbsp Olive Oil or Vegetable Oil (for cooking)
  • 4 Burger Buns (preferably brioche or seeded)
  • 4 slices Slices of Mature Cheddar or Provolone (optional)
  • Favourite Toppings (Lettuce, Tomato, Red Onion, as needed)

Instructions:

  1. Prep the Aromatics: Grate the onion finely using a box grater. Squeeze the excess liquid out of the grated pulp using a paper towel or tea towel and discard the liquid. This is crucial for moisture control.
  2. Combine Wet Ingredients & Binders: In a large bowl, whisk together the grated onion, Dijon mustard, Worcestershire sauce, smoked paprika, dried herbs, salt, and pepper.
  3. Add Turkey & Mix: Stir in the Panko breadcrumbs and fresh parsley, then add the ground turkey mince to the bowl. Mix gently using your hands just until everything is combined. Overmixing will result in a tough, dense burger.
  4. Form and Dimple: Divide the mixture into four equal portions. Gently form each into a patty (about 3/4 inch thick), slightly wider than your bun. Use your thumb to create a shallow indentation (dimple) in the center of each patty to prevent bulging during cooking.
  5. Chill: Place the patties on a lined baking sheet and chill in the refrigerator for a minimum of 30 minutes. This essential step helps the burgers hold their shape.
  6. Cook: Preheat your grill or heavy-bottomed skillet over medium-high heat. Add oil if needed. Place the chilled patties onto the hot surface (dimple side up first). Cook for 5–6 minutes per side.
  7. Add Cheese & Finish: During the last two minutes of cooking, place a slice of cheese on top (if using). Cover briefly to help the cheese melt perfectly. Remove the burgers when the internal temperature reaches 165°F (74°C) using a digital thermometer.
  8. Rest and Serve: Transfer the cooked burgers to a plate and let them rest for 5 minutes to allow the juices to redistribute. Assemble on lightly toasted buns with your chosen toppings and serve immediately.