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. 1In a large mixing bowl, combine the ground turkey, panko, Worcestershire sauce, tomato paste, Frank's RedHot Sauce, and onion powder. Crack the eggs into the bowl, scramble with a fork to break the yolks, then gently fold all ingredients together until just combined—do not overwork the meat or the burgers will be tough.
2. 2Shape the mixture into 4 patties approximately ½-inch thick and 4½ inches across. The mixture will be wet and soft; work gently and shape with your hands, ready to transfer directly to the skillet.
3. 3Heat the canola oil in a large cast iron or nonstick skillet over medium-high heat until shimmering, about 2–3 minutes.
4. 4Carefully place the patties directly into the hot skillet and cook for 4 minutes on the first side without moving them, until the bottom is golden brown and releases easily.
5. 5Flip the patties and cook for 3–4 minutes on the second side over medium-high heat until an instant-read thermometer inserted at the thickest part reaches 165°F and the surface is golden brown.
6. 6During the last 2–3 minutes of cooking, toast the whole wheat hamburger buns in the skillet or a separate toaster if desired.
7. 7Transfer the cooked turkey burgers to a plate and let rest for 1 minute.
8. 8Divide the burgers evenly into 4 airtight containers while still warm, with buns and avocado stored separately in the same containers or in separate compartments. Refrigerate for up to 4 days; reheat gently over medium heat or in a microwave before serving.