Gently mix together the ground turkey, feta crumbles, chopped basil, worcestershire sauce, salt, and pepper with your fingertips. Make sure not to overwork the meat, but rather to think of distributing the ingredients evenly.
Form the meat mixture into 4 patties, keeping in mind that the burger will shrink up during cooking. For this reason, I usually make them flatter than I ultimately want, and a little bit wider than the bun. Don’t make the patties too thick or they’ll take too long to cook.
To cook on the stove, heat up a cast iron skillet over medium high heat for a couple minutes. Once the pan is hot, add the turkey patties and cook for about 3 minutes on each side. Time will vary depending on how hot your pan is and how thick your patties are, but you want the center of the turkey burger to read at 160F (carryover cooking will bring the final temperature to 165F). If you find that the burgers are browning too much before the interior is cooking through, you can put a lid on the pan, or pop the burgers into a hot oven for a few minutes to finish cooking.
You may also grill the burgers either on an indoor or outdoor grill. About 3 minutes on each side as well, depending on how intense the heat is. Check for doneness using a thermometer, aiming for 160F.
Serve the turkey burgers with any accompaniments you want, and enjoy!
If you don’t have a thermometer, please get one! They’re not expensive and they will make your life in the kitchen a lot easier.*since feta is pretty salty, I use minimal salt here and find 1/4 tsp total is perfect. You may need to adjust to taste.Storing leftovers: Keep leftover turkey burgers in the fridge for up to 5 days.Freezing: Store burgers in the freezer for up to 2 months.Make-ahead instructions: Feel free to mix in the ingredients and shape the patties, then keep them in the fridge for up to 1 day before cooking.