Here's a new recipe that doesn't involve salmon (unfortunately :P) and I learned something new with this!

The recipe is from - https://www.thekitchn.com/how-to-ma.....burgers-242156

* My notes / tweaks

Makes 4 burgers
What You Need

Ingredients

2/3 cup fresh breadcrumbs or 2 slices white sandwich bread bread (about 1 ounce)
1/2 cup full-fat plain Greek yogurt (* used 1 cup, you'll need all the moisture you can get)
1/4 cup minced shallot (from 1 large shallot) (* had a bit leftover from the sautéed kale you see below)
2 tablespoons Worcestershire sauce (*didn't use)
2 teaspoons low-sodium soy sauce
2 cloves garlic, grated or minced (* used 1 teaspoon dehydrated garlic, more than enough)
1 1/2 teaspoons freshly ground black pepper
1 teaspoon chili powder (* you can skip if too spicy)
1/2 teaspoon ground cumin
1/2 teaspoon ground mustard (* here, I used 1 tsp regular mustard)
1/2 teaspoon kosher salt (*skipped, you wont miss it)
1/8 teaspoon cayenne pepper (*optional here as well)
1 pound ground turkey (93% lean/7% fat) (*had four thawed out pre-made turkey burgers)
2 tablespoons olive oil
4 slices cheese (optional)
* 1/2 package of sliced mushrooms, chopped
* small bunch of fresh parsley, chopped finely

Equipment

Measuring cups and spoons
Large bowl
Plate
Cast iron pan
Spatula

Instructions

Make the breadcrumbs and make the panade: If using slices of bread, tear into pieces and pulse in a food processor fitted with the blade attachment into coarse breadcrumbs. Place the breadcrumbs in a large bowl, add the yogurt, and mix to combine.

Flavor the panade: Add the shallot, Worcestershire, soy sauce, garlic, black pepper, chili powder, cumin, mustard, salt, and cayenne pepper. Mix to combine.

Mix in the turkey by hand: Add the turkey and use your fingers to combine the meat and flavorings. Handle the meat gently and do not overmix, as this can make the burger tough.
Form into patties: Divide the mixture into 4 (6-ounce) portions. Form each a patty about 1-inch thick and 3 1/2-inches wide. Place on a plate or baking sheet. Press your thumb into the center of each patty to create a dimple. This will keep the burger from bulging in the center as it cooks.

Cover with plastic wrap and refrigerate for at least 1 hour.

Heat the oven: Arrange a rack in the middle of the oven and heat to 375°F.

Cook the burgers: Heat the oil in a large cast iron skillet over medium-high heat until shimmering. Add the burgers and cook undisturbed until a golden-brown crust forms on the bottoms, about 3 minutes. Flip the burgers with a flat spatula. Transfer the pan to the oven and bake until the burgers reach an internal temperature of 160°F, 5 to 7 minutes more.

Rest the burgers: Transfer the burgers to a plate and top each with 1 slice of cheese if desired. Rest for 5 minutes.

Assemble the burgers: Assemble the burgers on hamburger buns with desired toppings.

---

...I'll be honest, I never thought putting in breadcrumbs to meat was a "panade", I've always done that with my meatloaf since I was born (or, added rice *dies*) - so, that's new to me!

Make sure that if you are handling ground turkey (or ground chicken) that when you are done, wash your hands thoroughly!

I cooked the meat on the grill pan in the oven as is - but, searing does bring out more flavor to the burger (though the burger itself was still juicy, when taken out from the oven)...I -also- think, however, that the breadcrumbs could have been toasted a bit (in your toaster oven / pan for 3 minutes, until browned) to give the burger more oomph.

With all the extra ingredients I added into the bowl, it was enough to make a mini-meatloaf - and you can go that way and add on some turkey BACON to make it official...

- NOT ONLY THAT -

But you also turn this dish around to make it into a pate', though it would be a bit more involved.

~ Add: 3 chicken / duck livers
~ 3 chicken gizzards
~ 2 - 3 veal / beef kidneys (if beef, I'd go with 1 or 2 at the most)
~ 1/3 cup cornichons (baby pickles)
~ 1/3 cup white wine
~ BACON or prosciutto

A meatloaf pan

A larger, deep dish baking pan

Parchment paper

Saute' the livers, kidneys and gizzards in the white wine (I've seen other recipes call for adding shallots, salt and pepper) briefly - as in, on medium high for 2 - 3 minutes, if that!

Then finely chop those ingredients, baby pickles and all, and add to the turkey burger recipe - if its still too loose you can always add in a bit more breadcrumbs...

Top with the BACON or related fatty goodness...(some recipes call for adding a layer of butter on top...yikes)

Line the meatloaf pan with the parchment paper (some recipes also call for pre-greasing the pan as well)

But that second larger baking tray - fill that half-way with water, that is your "bain-marie".

Put your meatloaf...er...pate in the center of said tray, and cook at 350F for 30 minutes :B

Then when cooled, just pull it out with the parchment paper, put it on a plate and cover with plastic wrap, let chill in your refrigerator....and it should have the same flavor as the expensive stuff!

Whew, enjoy!