Ingredients:

  • 1 lb ground turkey
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1/4 cup Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp dried dill
  • 1/2 tsp garlic powder
  • 1 pinch salt
  • 1 pinch black pepper
  • 4 whole grain burger buns
  • 4 slices sharp cheddar cheese
  • 4 leaves butter lettuce
  • 1 medium tomato, sliced
  • 4 slices red onion, thinly sliced

Instructions:

  1. In a medium bowl, combine 1 lb ground turkey, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; mix gently by hand to avoid overworking the meat.
  2. Divide the turkey mixture into 4 equal portions and roll them into loose balls, roughly 2 inches wide.
  3. In a small mixing bowl, whisk together 1/4 cup Greek yogurt, 2 tbsp mayonnaise, 1 tbsp fresh lemon juice, 1 tsp dried dill, 1/2 tsp garlic powder, and a pinch of salt and pepper to create the ranch sauce.
  4. Heat a cast iron skillet over medium-high heat until shimmering, then add 1 tbsp olive oil.
  5. Place the turkey balls in the pan with space between them; immediately cover each with a square of parchment paper and press down firmly with a spatula until the patties are very thin and flat.
  6. Cook undisturbed for 2–3 minutes until the edges are mahogany-colored and crispy.
  7. Flip the patties carefully; immediately place 1 slice of sharp cheddar cheese on each burger and cook for another 1–2 minutes until the cheese is melted and the meat reaches an internal temperature of 165°F (74°C).
  8. Remove patties from the pan and let them rest; toast the 4 whole grain burger buns in the remaining pan drippings.
  9. Spread a generous layer of ranch sauce on the bottom bun, add the turkey patty, and top with a leaf of butter lettuce, a tomato slice, and a red onion slice.