Anne Burrell’s Killer Turkey Burgers

Coat a large sauté pan with olive oil and toss in the onion. Season with salt and bring the pan to medium heat. Cook the onion until soft and very aromatic, 7-8 minutes. Add the garlic and cook for another 1-2 minutes. Turn off the heat and let cool.
 
In a large mixing bowl, combine the turkey, ginger, water chestnuts, soy sauce, sambal, cilantro and the cooked onions and garlic. (NOTE: Save the onion pan to cook the burgers in later!) Add 1/4 to 1/2 cup water to the mix--this will keep the burgers really moist! Use your hands to squish the mixture until everything is really well combined.

 
Make, cook and eat a little tester patty to be sure the turkey is really delicious. If the seasoning isn't just right, add a little more soy or a sprinkey-dink of salt. When you're confident the burger mix is perfectly seasoned, form it into 4 equal patties.
 
With a paper towel, wipe out the sauté pan you used to cook the onion, coat the pan with fresh olive oil, and bring it to medium-high heat. Add the burgers, being sure not to crowd the pan--if you need to work in batched, knock yourself out. Cook the burgers for 5-6 minutes on each side. The burgers should be browned and cooked through when done. If working in batched, keep the first batch warm in a 200°F oven while cooking the second batch.
 
Toast the burger buns, top with the burgers, and garnish as desired.