Classic Turkey Burger with Lettuce, Tomato, and Dijonnaise

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Classic Turkey Burgers

1. In a large bowl, combine 1½ pounds ground turkey, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 tablespoon Worcestershire sauce, ¾ teaspoon kosher salt, and ½ teaspoon black pepper, mixing gently until just combined — do not overwork the meat. 4 min
2. Divide the mixture into 4 equal portions and press each into a patty about ¾ inch thick, making a slight indent in the center of each with your thumb to prevent doming. 3 min
3. Slice the beefsteak tomato into 4 rounds and, if using, thinly slice the ½ red onion; set aside with the 4 romaine lettuce leaves. 3 min
4. Heat 1 tablespoon olive oil in a large skillet or grill pan over medium-high heat until shimmering. 2 min
5. Timing-sensitive step. Add the patties and cook 5 minutes on the first side without pressing down, then flip and cook another 4–5 minutes until the internal temperature reaches 165°F. 10 min
6. Transfer the patties to a plate and rest 3 minutes while you toast the buns. 3 min
7. Timing-sensitive step. Wipe out the skillet, melt 1 tablespoon butter over medium heat, and place the brioche buns cut-side down for 1–2 minutes until golden. 2 min
8. Spread a generous spoonful of Dijonnaise on both cut sides of each bun, then layer the bottom bun with a romaine leaf, a tomato round, the turkey patty, and red onion (if using), and cap with the top bun. 3 min

Dijonnaisesauce

1. Whisk together ⅓ cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon freshly squeezed lemon juice, and ⅛ teaspoon kosher salt in a small bowl until smooth. 3 min
2. Cover and refrigerate the Dijonnaise until ready to serve. 5 min

Crispy Seasoned Oven Friesbase

1. Preheat the oven to 425°F and place two sheet pans inside to heat up while you prep the potatoes. 10 min
2. Cut 2 pounds russet potatoes into ¼-inch sticks, then soak in a bowl of cold water for 5 minutes to remove excess starch. 8 min
3. Drain the potatoes and pat them thoroughly dry with paper towels — the drier they are, the crispier the fries. 3 min
4. Toss the dried potato sticks in a large bowl with 3 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper until evenly coated. 2 min
5. Carefully remove the hot sheet pans from the oven, spread the seasoned potatoes in a single layer across both pans without overlapping, and roast for 20 minutes. 20 min
6. Flip the fries with a spatula and roast for another 15–18 minutes until deep golden and crispy at the edges. 17 min
7. Transfer the fries to a serving platter and season immediately with a pinch of extra salt if needed. 2 min