Gather a mixing bowl and combine the ground turkey, breadcrumbs, grated onion, beaten egg, salt, and pepper. Gently fold everything together until just combined, being careful not to overmix to keep the patties tender.
Add a splash of chicken broth to the mixture and fold it in gently. This helps keep the patties moist and tender during cooking.
Divide the mixture evenly into four portions and shape each into a patty about 1.5 cm thick. Press a slight indentation in the center of each to prevent puffing up during cooking.
Heat a skillet over medium heat and add a tablespoon of oil. When shimmering, carefully place the patties in the pan, spacing them apart.
Cook the patties for about 5-6 minutes on the first side, until they develop a golden-brown crust and release easily from the pan.
Flip the patties gently using a spatula and cook for another 4-5 minutes on the second side. Check for an internal temperature of 74°C (165°F) with a probe thermometer to ensure they are fully cooked.
If the patties start to crack or seem dry, splash a little broth into the pan and cover briefly to help retain moisture.
Once cooked through, transfer the patties to a plate and let them rest for 2 minutes. This allows the juices to redistribute, keeping them juicy and flavorful.
Serve the patties immediately on buns with your favorite toppings, or crumble them into salads for a juicy protein boost.
