Turkey Burgers

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  Ground Turkey, 99% Lean(454g)
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  Bread Crumbs, Panko, Dry(60g)

  Plain dry bread crumbs. Panko works too but is lighter per cup.

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  Worcestershire Sauce(15g)

  Lea & Perrins is the standard. A little goes a long way.

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  Tomato Paste(15g)
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  Hot Sauce, Frank'S RedHot(5g)
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  Onion powder(3g)
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  ½ teaspoon kosher salt
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  ¼ teaspoon ground black pepper
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  Egg, Whole, Large
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  Canola oil(15g)
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  Bread, Hamburger Bun, Whole Wheat
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  Avocado

Instructions

1. 1Make the patties: In a large mixing bowl, place the ground turkey. Top with the Panko, Worcestershire sauce, tomato paste, hot sauce, onion powder, salt, and pepper.
2. 2Crack the egg into the bowl. With a fork, scramble the egg to break up the yolk, the use the fork to gently combine all of the ingredients. Don't over work the meat or the burgers may be tough.
3. 3Meanwhile, in a large cast iron skillet (or similar sturdy skillet or a nonstick skillet), heat the oil over medium-high heat.
4. 4Shape the mixture into 4 patties that are about 1/2-inch thick and 4 1/2 inches across. The mixture will be very wet and soft. Work gently and trust that it will hold together once it cooks. I find it easiest to shape the patties with my hands, then carefully lower them directly onto the hot cooking surface (vs. transfer them to a plate, then transfer them to the skillet from there).
5. 5Once the oil is hot and shimmering, cook the turkey burgers for 4 minutes on the first side, flip, then continue cooking for 3 to 4 minutes on the second side, until the burgers reach 165ºF on an instant read thermometer inserted at the thickest part. If you’d like to toast the buns, do so during the last few minutes of cooking (see notes). If using cheese, place on top of the patties right after flipping. Transfer to a plate. Serve the burgers immediately on the buns, with avocado and your toppings of choice.