Ingredients:

  • 1½ lb ground turkey (93% lean/7% fat)
  • 1 small (110g) yellow onion, grated
  • 2 cloves (6g) garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp melted butter, cooled
  • 1 tbsp vegetable oil
  • 4 (100g) brioche buns
  • 4 slices (80g) sharp cheddar or pepper jack cheese
  • 4 leaves (20g) butter lettuce
  • 1 large (150g) heirloom tomato, sliced
  • 1/4 cup garlic aioli or mayonnaise

Instructions:

  1. Combine the ground turkey, grated onion, garlic, Worcestershire sauce, smoked paprika, salt, pepper, and melted butter in a bowl. Gently fold the ingredients together with your hands until just combined to keep the patties tender.
  2. Shape the mixture into 4 equal patties, pressing a small indentation into the center of each to prevent doming during cooking.
  3. Preheat the smoker to 225°F (107°C). Place the patties directly on the grill grates and smoke until they reach an internal temperature of 145°F (63°C), typically taking 45–60 minutes.
  4. Heat a cast iron skillet over medium-high heat with a drizzle of oil. Sear the smoked turkey burgers for 2 minutes per side until a charred crust forms and the internal temperature reaches a safe 165°F (74°C).
  5. During the last minute of searing, place a slice of cheese on each patty and cover the skillet with a lid for 30 seconds until the cheese is melted.
  6. Toast the brioche buns and spread a generous layer of aioli on each.
  7. Assemble the burgers by placing the patty on the bottom bun, layering with a leaf of butter lettuce and a slice of tomato, then closing with the top bun.