Ingredients:
- 1 lb (500 g) Ground Turkey, ideally 93% lean
- ¼ cup (60 ml) Panko Breadcrumbs
- 2 tablespoons (30 ml) Whole Milk
- ¼ cup (60 ml) Yellow Onion, finely grated and squeezed
- 1 large clove Garlic, minced very finely
- 2 tablespoons (30 ml) Fresh Flat-Leaf Parsley, finely chopped
- 1 teaspoon (5 ml) Fresh Thyme Leaves
- ½ teaspoon (2.5 ml) Fine Sea Salt
- ¼ teaspoon (1.25 ml) Freshly Ground Black Pepper
- 1 teaspoon (5 ml) Worcestershire Sauce
- 1 teaspoon (5 ml) Lemon Zest
- 2 tablespoons (30 ml) Olive Oil or neutral cooking oil
- Optional: 1 tablespoon (15 ml) Unsalted Butter
Instructions:
- In a small bowl, combine the Panko breadcrumbs and milk. Stir briefly and set aside for 5 minutes to soften. Grate the yellow onion and immediately transfer it to a paper towel. Squeeze firmly to remove excess liquid. Mince the garlic and herbs, and zest the lemon.
- Place the ground turkey into the large mixing bowl. Add the soaked Panko mixture, squeezed grated onion, minced garlic, parsley, thyme, salt, pepper, Worcestershire sauce, and lemon zest. Using clean hands or a spatula, mix the ingredients just until they are uniformly combined. Avoid overmixing.
- Divide the mixture into four equal portions. Gently form each portion into a patty, about ¾-inch thick. Make a slight indentation in the center of each patty. Place the patties on a parchment-lined baking sheet and chill for a minimum of 30 minutes. This step is crucial for structural integrity.
- Heat the olive oil in a large skillet over medium heat until shimmering. Carefully place the chilled patties into the hot oil. Cook for 5–7 minutes until a deep golden-brown crust forms. Flip the patties. Lower the heat slightly to medium-low, cover the pan loosely, and continue cooking for another 5–8 minutes, until the internal temperature reaches 165°F (74°C).
- Remove the patties from the pan and place them on a cutting board or wire rack. Allow them to rest for 5 minutes to allow the juices to redistribute. Serve immediately.