Tired of Dry Turkey Burgers? This Juicy Smashed Version Fixes That

Ingredients

• 1 large egg
• 1 small clove garlic, roughly chopped
• 2 tablespoons fresh cilantro leaves and tender stems, chopped
• 1 tablespoon (15 ml) Dijon mustard
• 1 tablespoon (15 ml) fresh lemon juice
• 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup (120 ml) neutral oil such as vegetable oil
• Nonstick cooking spray
• 1 pound (454 g) ground turkey (about 85% lean)
• 1 link Portuguese chouriço (8.6 ounces; 245 g), chopped into 1-inch pieces (see notes)
• 1 cup shredded sharp cheddar cheese (2.5 ounces; 70 g)
• 1/4 cup (10 g) chopped cilantro
• 1 small (50 g) shallot, minced
• 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1/2 teaspoon freshly ground black pepper
• Neutral oil such as vegetable oil
• Bolo buns, potato buns, or brioche burger buns, split horizontally through the middle (see notes)
• Cheddar cheese singles, optional
• Dill pickle chips, optional

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