Store-bought turkey burgers are notoriously dry, but our version adds grilled onion for flavor and texture, tomato for richness and moisture, a double shot of umami with soy and Worcestershire for savoriness, and is served on a toasty English muffin.
But don’t overcook. “Most people cook turkey way past the point of no return,” says Chris Siversen, chef and owner of Burg in Newark, NJ. “If using thigh meat, it stays a little pink naturally, which doesn’t necessarily mean it’s undercooked.”
Mix grilled onion into ground turkey with the other ingredients. Form into patties 3/4-inch thick, indenting the centers. Refrigerate for 30 minutes to firm them up. Cook until the middles are opaque, about 4 minutes per side.
Add traditional toppings of your choice (such as coleslaw, pictured).