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2 packages ground turkey
1 sweet onion, diced
1 jalepeno pepper, diced
1/2 leek, diced
1/2 eggplant, diced
2 tablespoons mayonnaise
1 tablespoon mustard
1 teaspoon worcestershire sauce (fish free)
1 teaspoon ketchup
1 egg
taste of salt
taste of pepper
1 teaspoon garlic powder
1 teaspoon onion powder
pinch of chili powder
1 teaspoon paprika
1/3 cup panko or any bread crumbs
Head a skillet over medium-high heat and add oil. Saute onion, jalepeno, leek and eggplant until golden and soft.
Drain some of the hot oil and transfer into a large bowl to cool slightly.
Prepare a baking sheet with parchment paper.
Combine the remaining ingredients into the bowl and form into large, round patties. Add more bread crumbs if the patties aren’t holding their shape.
Transfer the baking sheet with the patties into the fridge and let sit in the fridge for 20 minutes. This step is not necessary if you are short on time but will prevent the burgers from crumbling apart while cooking.
In the same skillet that was used for the vegetables, heat the oil over medium-high heat. Cook the patties for approximately five to seven minutes per side, or until golden brown and cooked through.
Once all burgers are cooked, pat with a paper towel to remove excess oil and add return to the pan for two minutes to crisp up.
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