Ingredients:
- 5 lb (680 g) Ground Turkey (93% Lean)
- 1/4 cup Panko Breadcrumbs
- 1 large Egg, lightly beaten
- 1 tbsp Onion, finely grated
- 1 tsp Garlic Powder
- 1 tsp Worcestershire Sauce
- 1/2 tsp Dried Thyme or Sage
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper, freshly ground
- 4 oz Sharp Cheddar or Provolone Cheese, cut into 4 equal cubes
- 1 tbsp Cooking Oil (Canola or Vegetable)
- 4 Burger Buns (Brioche or Potato)
- 4 leaves Lettuce (Romaine or Butter)
- 4 slices Tomato
- Optional Sauces (Ketchup, Mayo, Mustard), to taste
Instructions:
- Cube the cheese into four uniform 1-ounce blocks. Place the cheese cubes back into the fridge immediately; they must be cold and firm.
- In a large bowl, gently combine the ground turkey, panko, egg, grated onion, garlic powder, Worcestershire sauce, dried herbs, salt, and pepper. Do not overmix.
- Divide the mixture into eight equal portions (approx. 3.5 oz / 100g each). Flatten each portion into a thin disc, about 4 inches in diameter.
- Place one chilled cheese cube in the center of four of the thin patties. Top each cheese-laden patty with a second, empty patty disc.
- Carefully and firmly pinch the edges of the two discs together, ensuring the seal is absolutely tight all the way around to prevent leakage during cooking. Gently reshape the sealed patties.
- Place the four sealed burgers onto a tray and chill in the refrigerator for a minimum of 30 minutes. This is crucial for structural integrity.
- Preheat your grill or cast-iron skillet to medium heat. Brush the cooking surface lightly with oil. Lightly toast buns if desired.
- Place the chilled burgers onto the hot surface. Cook for 6–7 minutes per side. Flip gently once, ensuring not to press the burger.
- Continue cooking until the internal temperature reaches 165°F (74°C) in the center. Remove from heat and let rest for 3 minutes.
- Place the rested burger onto the toasted bun and top with desired garnishes (lettuce, tomato, sauces). Serve immediately while the cheese is molten.