Ingredients:

  • 1 Tbsp (15 ml) Olive Oil (extra virgin)
  • ¼ cup (40 g) Yellow Onion, very finely diced
  • 2 medium cloves Garlic, minced
  • ¼ tsp Fine Sea Salt (reserved for sautéing)
  • 1 lb (450 g) Lean Ground Turkey (ideally 93% lean)
  • 1 large Egg, lightly beaten
  • ¼ cup (30 g) Panko Breadcrumbs
  • 1 Tbsp (15 ml) Fresh Parsley, chopped
  • 2 tsp (10 ml) Fresh Thyme Leaves, chopped
  • Zest of ½ medium Lemon
  • ½ tsp Fine Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 1 Tbsp (15 ml) Neutral Cooking Oil (for frying)

Instructions:

  1. Sauté the Aromatics: Heat 1 Tbsp olive oil in a small pan over medium heat. Add the diced onion and the ¼ tsp reserved salt. Cook gently until soft and translucent (about 4 minutes). Add the minced garlic and cook for 1 minute more, until fragrant.
  2. Cool Completely: Transfer the onion and garlic mixture to a small plate or bowl and spread thinly. Allow to cool completely—do not add hot mixture to the raw meat.
  3. Prepare the Binder: In the large mixing bowl, whisk the beaten egg, panko breadcrumbs, parsley, thyme, lemon zest, ½ tsp salt, and pepper. Let sit for 2 minutes to allow the breadcrumbs to absorb the egg.
  4. Combine: Add the cool onion/garlic mixture and the ground turkey to the binder mixture.
  5. Mix Gently: Using clean hands (or a fork, if preferred), combine the ingredients. Mix only until just combined. Avoid over-mixing, which causes the protein to tighten and results in tough patties.
  6. Form the Patties: Divide the mixture into 4 equal portions. Lightly wet your hands and gently form each portion into a patty, about 1 inch (2.5 cm) thick.
  7. Create the Dimple: Place each patty on a baking sheet lined with parchment paper. Using your thumb, press a shallow indentation (a 'dimple') into the centre of each patty. This prevents the patty from bulging while cooking.
  8. Chill: Place the baking sheet in the refrigerator and chill the patties for at least 30 minutes. This allows the fat to firm up and the binders to set, ensuring the patties hold their shape when cooked.
  9. Preheat Pan/Grill: Heat 1 Tbsp neutral oil in a large skillet or preheat your BBQ grill to medium-high heat.
  10. Sear: Place the chilled patties onto the hot surface (dimple-side up). Cook for 4–5 minutes until a deep golden-brown crust forms on the bottom.
  11. Flip and Finish: Flip the patties. Reduce the heat slightly to medium and continue cooking for another 6–8 minutes, or until the internal temperature reaches 165°F (74°C). Use an instant-read thermometer for accuracy.
  12. Rest: Remove the patties from the heat and let them rest on a cutting board or wire rack for 5 minutes before serving. This allows the juices to redistribute.