Moving on. Turkey rocks! I know that given what I said above, this may seem biased. I really do like turkey and I think it makes an excellent burger. (It kicks butt as sausage too.) It can be dry, so you have to help it out in the moisture department. Following are tricks I stole from Martha Stewart and Paula Deen to make a moist burger.
Get your kosher salt and pepper. I never measure for this recipe and I always throw the seasoning into the bowl before the meat.Here's where I differ a bit. For turkey burgers, I have to have Worcestershire sauce. Add a couple of dashes and a little bit of water. Toss in the parsley.
Grab a pound of turkey. Use the 93% lean.
Mix everything well, but don't overdo it. You don't want to toughen the meat.
Portion into four pieces. Take a portion and begin to shape into a burger. Make it thick. Place a piece of frozen butter in the middle. I used a half tablespoon. Form the meat around the butter.