Ingredients:

  • 1 lb ground turkey (93% lean)
  • 1/2 cup panko breadcrumbs
  • 2 tbsp plain Greek yogurt (full fat)
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1 tbsp avocado oil

Instructions:

  1. Chill ingredients. Place your mixing bowl in the fridge for 10 minutes. Note: Cold fat stays solid, which leads to a juicier burger later.
  2. In a large mixing bowl, whisk together the Greek yogurt, Worcestershire sauce, panko, smoked paprika, minced garlic, parsley, salt, and pepper to build the moisture matrix.
  3. Gently fold the ground turkey into the panade mixture until just combined. Avoid over-handling to maintain a light, tender texture.
  4. Divide the mixture into four equal portions. Shape into discs approx. 1-inch thick and use your thumb to create a shallow indentation in the center of each patty.
  5. Heat avocado oil in a cast iron skillet over medium-high heat until shimmering. Sear patties for 5-6 minutes, until the edges are visibly opaque and the bottom is dark brown.
  6. Flip and cook for another 5-6 minutes. The aroma of toasted garlic should be very strong now.
  7. Temperature check. Insert your thermometer into the thickest part until it reads 74°C (165°F).
  8. Mandatory rest. Move patties to a plate and wait 5 minutes. Watch as the juices redistribute back into the fibers.