The Best Turkey Burgers

Add garlic, cumin, salt, harissa, Worcestershire, mayo, and onion to a large bowl. Use a fork to mix them together until well - combined.

Add the turkey to the bowl and mix thoroughly until it's well - combined with the other ingredients.

Coat a large plate with nonstick spray or oil.

Spray a 1/3 cup dry measuring cup with oil.

Use the oiled measuring cup to scoop up the turkey mixture and form about 6 mounds. You can also use your hands or an ice cream scoop instead. Transfer these mounds to the coated plate.

Place the plate with the turkey mounds in the refrigerator to chill for at least 10 minutes and up to 2 hours. This step will help keep the burgers firm.

If you plan to chill the turkey mounds for more than 2 hours, cover the plate with plastic wrap and you can chill them for up to 2 days. If you're grilling the burgers, please read the instructions found at the end of the blog post, under 'How to make turkey burgers on the grill.'

Heat 2 tablespoons of oil in a large skillet over medium heat.

Working in 2 batches, transfer the turkey mixture from the plate into the skillet. Use a spatula to press the mixture into patties.

Cook the patties until they are dark brown on the bottom, which should take about 3 minutes.

Turn the patties over. If you're using cheese, add it on top of the patties now.

Cook the patties on the second side until they are fully cooked. Insert an instant - read thermometer into the thickest part of a patty; it should read 165°F (74°C). This will take about 2 more minutes.

Let the cooked burgers rest for 5 minutes before serving.