Turkey burgers

Ingredients

For 2 people

• 12 oz ground turkey
• 1/4 cup panko breadcrumbs
• 1 large egg
• 2 tbsp mayonnaise, divided
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard, divided
• 2 oz yellow onion, finely grated
• 1 tsp minced garlic
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tsp olive oil
• 2 hamburger buns
• 2 slices sharp cheddar cheese
• 2 oz tomato, sliced
• 1 oz shredded lettuce
• 1 oz dill pickle slices
• 1 tsp lemon juice

Method

1. Mix the burger baseIn a medium bowl, combine 12 oz ground turkey, 1/4 cup panko breadcrumbs, 1 large egg, 1 tbsp mayonnaise, 1/2 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 oz finely grated yellow onion, 1 tsp minced garlic, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Mix with a fork or your hands only until the ingredients look evenly distributed. Overmixing makes the patties dense.
2. Shape and chill the pattiesDivide the mixture into 2 equal portions and form 3/4-inch-thick patties that are slightly wider than the buns. Press a shallow dimple into the center of each patty so they stay flat in the pan. Set them on a plate and chill for 5 minutes while you stir together the remaining 1 tbsp mayonnaise, remaining 1/2 tsp Dijon mustard, and 1 tsp lemon juice in a small bowl.
3. Heat the skilletSet a 10-inch cast-iron or heavy skillet over medium-high heat and add 2 tsp olive oil. When the oil shimmers, it is ready for the patties. If the pan starts to smoke hard, lower the heat to medium before the turkey goes in so the outside does not burn before the center cooks through.
4. Sear the first sideLay the turkey patties in the skillet and cook for 4 to 5 minutes without moving them so a brown crust forms underneath. Resist pressing on the burgers, which squeezes out juices. The patties should release more easily once the first side is properly browned.
5. Flip, melt, and finish to temperatureTurn the patties and cook for 3 to 4 minutes more. Top each burger with 1 slice sharp cheddar cheese, cover the skillet, and cook for 30 to 60 seconds until the cheese melts and the thickest part of the turkey reaches 165 F. Transfer the burgers to a plate and let them rest for 2 minutes.
6. Toast the bunsPlace the 2 hamburger buns cut-side down in the hot skillet for 30 to 45 seconds until the cut surfaces are golden. If the pan looks dry, the residual oil and cheese drippings are enough to help the buns toast without additional fat. Pull the buns to a plate as soon as the edges turn crisp.
7. Assemble and serveSpread the mayonnaise-Dijon mixture on the bottom buns. Add 1 oz shredded lettuce, 2 oz sliced tomato, and 1 oz dill pickle slices, then set the rested turkey burgers on top and close with the bun tops. Serve right away while the cheese is soft and the buns are warm.