Juicy Turkey Burger

Ground turkey is much leaner than beef, so it dries out easily. Grated onion adds moisture, mayo adds a little fat, and Worcestershire adds the savory depth turkey lacks on its own.

1. Mix. Gently combine the turkey, grated onion, mayo, Worcestershire, garlic, salt and pepper. The mixture will be soft.
2. Shape. With damp hands, form 4 patties about ¾ inch thick. Chill for 15 minutes to firm up.
3. Cook. Heat the oil in a skillet over medium heat. Cook the patties for 5 to 6 minutes per side.
4. Check the temperature. Poultry must reach 165°F (74°C) inside. Use an instant-read thermometer.
5. Add cheese in the last minute if you like, then serve on toasted buns with toppings.

• Avoid 99% lean turkey. 93/7 has enough fat to stay juicy.
• Don't smash these. Turkey is too lean for the smash technique and will dry out.

Approximately 450 calories per burger with bun, before cheese. This is an estimate.