Combine ingredients: Stir the Turkey Patty ingredients together (except turkey) in a large bowl until well combined. Add the turkey and mix with your hands just to combine (don’t over-mix or your patties will be tough).

Form patties: Wet your hands with cold water, shake, then lightly spray your hands with cooking spray to prevent the mixture from sticking. Form the mixture into 4 loose, equal balls (I use a kitchen scale) and transfer to a parchment paper lined baking sheet. Shape the balls into round patties, about ½ inch thick, 4 inches wide. The mixture will be soft, wet and sticky.

Dimple patties: Make a ¼”-½" deep indentation in the middle of each patty with the back of a lightly greased ¼ cup measuring cup (this will prevent shrinking and ensure even cooking).

Chill: Transfer the patties on the baking sheet to the refrigerator for 30 minutes (or longer as needed) or the freezer for 15 minutes (cold patties stay intact better).

TO COOK TURKEY BURGERS ON THE STOVE TOP

Heat oil: Heat 1 ½ tablespoons olive oil in a large cast iron skillet over medium heat (or brush a gill pan or use 1 TBS for a nonstick frying pan).

Transfer patties: Don't attempt to use your hands or a spatula to transfer the burgers. Instead, tear or cut the parchment paper from around each burger patty, then flip the patty onto the skillet once hot, then peel the parchment paper off.

Cook: Cook until the bottom is browned/charred and easily releases from the pan, about 3-4 minutes. Flip and continue to cook until the burgers register 160 degrees F on an instant read thermometer, about an additional 3-4 minutes. (If using cheese, add about 2 minutes before you think the burgers will be done.) Remove to a plate and tent with foil and let rest 5 minutes.

TO COOK TURKEY BURGERS ON THE GRILL:

Prep grill: Preheat grill to medium-high heat, 450 degrees F. Clean, then grease VERY well with vegetable oil.

Transfer: Don't attempt to use your hands or a spatula to transfer the burgers to the grill. Instead, tear or cut the parchment paper from around each burger patty, then flip the patty onto the grill, then peel the parchment paper off.

Grill: Once hot, add patties and cover. Cook for about 4-5 minutes, until browned and they easily release from the grill. Flip burgers (but do not press down), and cook until the burgers register 160 degrees F on an instant read thermometer, about 4-5 additional minutes. (If using cheese, add about a minute before you think the burgers will be done.) Remove to a plate and tent with foil and let rest 5 minutes.

TO COOK TURKEY BURGERS IN THE OVEN:

Preheat oven to 400 degrees F.

Bake: Transfer the parchment lined baking sheet with the patties to the oven and bake for 10 minutes. Flip patties, and continue to cook until they reach an internal temperature of 160 degrees, about an additional 5-10 minutes.

TO SERVE:

Toast the burger buns on the grill, skillet or oven (see post for directions). Top with desired toppings (highly recommend the remoulade if you like some heat!).