Air Fryer Turkey Burgers (Dairy-Free)

• 1 1/2 lbground turkey — 93/7 — do not buy 99% lean; it cooks up like packing material
• 1large egg — the binder
• 1/2yellow onion — grated on the box grater, juice and all
• 2 clovesgarlic — grated
• 1 tbspolive oil
• 1 tspkosher salt
• 1 tspsmoked paprika
• 1/2 tspblack pepper
• 1/4 cupfresh parsley — chopped

Method

1. 01

   Grate the onion into a large bowl — you want pulp and juice, not chunks. Whisk in the egg, garlic, olive oil, salt, paprika, and pepper.

2. 02

   Add the turkey and parsley and mix with your hands just until it comes together. It will feel wetter and looser than beef burger mix. That's correct; wet mix is where the juiciness comes from.

3. 03

   Shape into 4 patties about 3/4 inch thick with damp hands, and press a deep thumb dimple in the center of each — turkey puffs into a meatball without it.

4. 04

   Air fry at 375°F for 8 minutes, flip carefully with a spatula, then 5-6 minutes more, until the center reads 165°F. No exceptions on that number with poultry — but no overtime either.

5. 05

   Rest 3 minutes, then build on toasted buns (or in lettuce cups) with whatever your table demands — buns are a serve-alongside choice and usually carry gluten, egg, or sesame, while the patty itself stays clear. The patty is the recipe; the rest is politics.