Half Pound Turkey (1/2 Lb) Recipe

Prepare aromatics

Finely grate the yellow onion and wrap the grated onion in a clean paper towel or cheesecloth and squeeze firmly to remove excess moisture. Mince the garlic and finely chop the parsley.

Make the mixture

In a medium bowl combine 0.5 lb ground turkey, 2 tbsp fine breadcrumbs, 0.5 of a large egg (beat one egg and measure half), squeezed grated onion (about 2 tbsp), 1 tsp minced garlic, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 1 tbsp chopped parsley, 3 tsp kosher salt, and 1 tsp freshly ground black pepper. Using clean hands or a fork, gently mix until just combined — do not overwork the meat to keep the burger tender.

Form the patty

Shape the mixture into a single patty about 1 to 1 1/2 inches thick and slightly wider than the bun (it will shrink while cooking). Make a shallow dimple in the center of the patty with your thumb to help it cook evenly.

Preheat pan

Heat a heavy skillet or cast-iron pan over medium-high heat for 2–3 minutes until hot. Add 1 tbsp olive oil and swirl to coat the pan.

Cook the patty

Place the patty in the hot pan. Cook undisturbed for 5–6 minutes until a deep golden-brown crust forms. Flip the patty and reduce heat to medium. Continue cooking for another 5–6 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If using cheese, place the slice on the patty in the last 1–2 minutes and cover the pan to melt.

Rest

Transfer the cooked patty to a plate and let rest 3–4 minutes to allow juices to redistribute.

Toast the bun halves in the same skillet for 30–60 seconds cut-side down until lightly golden, if desired.

Spread 1 tbsp mayonnaise or aioli on the bottom bun and 1 tsp mustard or ketchup on the top bun.

Place the rested turkey patty on the bottom bun, add the cheese (if not already melted), lettuce leaf, and 2 tomato slices. Top with the bun and serve immediately.