Divide the turkey into 6 portions. Try to make them as equal as possible, and quickly form a rough ball with each.

Place the turkey portions on a sheet of parchment paper on a flat surface.

Press the rounds of ground meat into burger patties with the palm of your hand, about ¾” thick and about 4 ½” – 5” wide. They do not need to be perfect circles, nor do they need to be worked a ton. Since turkey is a lean meat, it is sticker than other meats. You may oil your hands.

Use your thumb or a spoon to create an indention in the middle of each burger to prevent the meat from warping as it cooks. If your meat feels warm, cover with plastic wrap and pop them in the fridge for 15-20 minutes.

Brush the grill grates with a little avocado oil (or another high smoke point oil) before placing the burgers on the grill.

Grill the burgers over medium-high heat (between 475°F-550°F), flipping once. We grilled ours for 5-6 minutes on the first side, then another 3-4 on the second.

Take the burger's temperature with an instant read meat thermometer. The internal temperature of the turkey needs to reach 165°F to be considered safe to eat. There is no such thing as a “rare” turkey burger.

When the burgers are cooked through, remove them from the grill, and turn off the heat.

Place the burger buns directly on the grill grates, and toast for 2-3 minutes, or until the buns are slightly toasty.

Serve the burgers on the buns with your favorite toppings, and enjoy warm.