BACON CHEDDAR TURKEY BURGER
1 lb ground turkey
1 T Worcestershire sauce
1/2 t salt
more than 1 t black pepper
2 t ketchup
2 T shredded onion
1 strip of (turkey) bacon per burger
cheddar cheese (or whatever you like!)
In a non-stick pan, melt a tablespoon of butter. Cook the bacon until crispy. I used medium-high heat and did 3 minutes on one side, and 1 minute on the other side. Then set aside the bacon. Ideally, I'd do the burgers in a cast iron pan, but mine was dirty, so I used the non-stick but I didn't wipe out the bacon grease. Because the burgers are tastier that way.
So you need to mix up the burger mixture. Turkey burgers require extra things in order to be tasty, so don't skip the add ins. Add the Worcesterhire, the salt, the pepper (be generous, especially if you like pepper), the ketchup and the shredded onion. You should shred the onion on a regular grater. A microplane results in just mush. Shredding is better than chopping because it adds flavor and moisture with no weird chunks in the burgers. Gently mix the meat, don't handle too much. Form into 4 patties. Heat the pan to medium high and cook for 4 minutes on the first side. Flip the burgers and cook for 2 minutes on the second side. Then top with the cheese and cover (I used a standard metal bowl - the steaming is perfect) so that the cheese melts. Cook for 2 more minutes. Serve on toasted buns.