To be honest, I screwed this recipe up. I haven't grilled a lot of turkey burgers in my day and since they are lean they do not extract fatty juices that create a great natural divide between the grill and the meat. Instead, each time I flipped these burgers the grilled portion would stick to the grill and rip off the bottom. Thus my burgers became thinner and thinner and thinner. A medium heat and like brush of oil on the grill will solve that problem. I guess there is always next time...
Here is a great recipe from Martha Stewart's website. I would sub panko instead of breadcrumbs but if you don't have panko around it's no big deal.
1 1/2 pounds ground turkey, preferably 92 to 93 percent lean
1/2 cup finely grated Gruyere cheese
4 thinly sliced scallions
1/4 cup dried breadcrumbs
1/4 cup Dijon mustard
1 clove garlic, minced
Coarse salt and freshly ground pepper
Vegetable oil, for grill
4 hamburger buns
Sliced tomatoes, red or white onion, ketchup, mustard, mayonnaise, and lettuce leaves, for serving
Heat grill to high. In a medium bowl, use a fork to gently combine ground turkey with cheese, scallions, breadcrumbs, mustard, and garlic. Season with salt and pepper. Gently form mixture into four 1-inch-thick patties.
Lightly oil grill. Place patties on the hottest part of the grill; sear until browned, 1 to 2 minutes per side. Move the patties to cooler part of the grill; continue grilling until cooked through, 5 to 10 minutes per side.