Turkey burger

I definitely still prefer a beef burger, but during my 5-day low-fiber pre-colonoscopy diet I was supposed to avoid beef, so I tried this and it was pretty good!

I started with a 16 oz. package of 94/6 ground turkey.

I used most of it to make homemade turkey breakfast sausage patties but reserved 5.3 oz. (1/3 lb.) for my turkey burger.

Seasoned with salt, freshly ground pepper, garlic powder, and cayenne pepper and formed into a burger in a 3 1/2" ring.

Grilled for 5 minutes total; 2 1/2 minutes per side.

It's not fully cooked yet! I finished it in the sous vide, 45 minutes at 158°F. This kept it moist but fully cooked through and really helped.

The other change I made was preparing it like a turkey sandwich, not a beef burger. I used mayo, Dijon mustard, and provolone cheese. I think this worked much better than ketchup and cheddar.

Served on a Wildgrain brioche roll.