Ingredients

For the burgers:

• 1 medium shallot, finely chopped (1/4 cup)
• 1/4 cup finely chopped fresh parsley leaves (from 1/2 small bunch fresh parsley)
• 1/3 cup panko breadcrumbs
• 1/4 cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoons freshly ground black pepper
• 1 pound 93% lean ground turkey
• 1 tablespoon olive oil
• 4 slices cheese, such as provolone or cheddar (optional)
• 4 split hamburger buns (optional)

Topping options:

• Lettuce leaves
• Sliced tomato
• Thinly sliced red onion
• Mashed or sliced avocado
• Sliced pickles
• Mayonnaise
• Ketchup

1. Place 1 finely chopped medium shallot, 1/4 cup finely chopped fresh parsley leaves, 1/3 cup panko breadcrumbs, 1/4 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium bowl. Mix to combine. Add 1 pound lean ground turkey and mix until combined; do not overmix.
2. Divide the mixture into 4 (about 5-ounce) portions. Use your hands to gently flatten each portion into a patty about 1/2-inch thick and 3 1/2 inches wide. Place on a plate or baking sheet. Press your thumb into the center of each patty to create a dimple, which will help keep the burgers from bulging in the center as they cook.
3. Heat 1 tablespoon olive oil in a large cast iron skillet or nonstick pan over medium heat until shimmering. Cooking in 2 batches if needed so as not to crowd the pan, add the patties. Cook undisturbed until a golden-brown crust forms on the bottom, about 6 minutes.
4. Flip the burgers with a thin, flat spatula. Top each burger with 1 slice cheese if desired. Cook until the burgers are cooked through and an instant-read thermometer inserted into the center of a patty registers at least 160°F, 5 to 6 minutes more. Assemble the burgers on hamburger buns with desired toppings.