Turkey Burger

Method

1. mix4 min
   gently — wet hands, minimal working
   turkey + grated onion with its juice + mayo + Dijon + Worcestershire + garlic powder + salt + pepper, folded just to combine — the grated onion is the dish's central fix: its moisture cooks into steam inside the patty, doing for turkey what fat does for beef; overworked, any ground-meat patty bounces, and turkey bounces first
2. prep5 min
   4 patties, dimpled, chilled 10 if the mix is soft
   patted into patties a half-inch thick with a thumb-dimple pressed into each center — the dimple counters the bulge every burger makes as it cooks; this mix is wetter than beef and a short chill firms it for the flip
3. sear10 min
   medium-high, oiled pan, 4-5 min a side, to 165°F exactly
   undisturbed until the first side releases on its own and carries real color, flipped once, cheese on for the last minute — the thermometer is not optional equipment here: turkey must reach 165°F for safety and falls apart in dryness by 175°F, so the entire quality window is ten degrees wide and a probe is how you hit it
4. rest3 min
   while the buns toast in the pan's fat
   patties off, buns cut-side down in the drippings — then built lettuce-under-patty so the bottom bun stays dry, tomato and the rest above; a turkey burger made this way needs no apology to its beef cousin, which is the whole argument of the entry