A burger with the cheese on the inside—what’s not to love?
In large bowl, use your hands to gently mix together turkey, panko, cheese, mayonnaise, ¼ teaspoon salt, and ⅛ teaspoon pepper.
Use your hands to divide turkey mixture into 4 lightly packed balls. Gently flatten each ball into circle that measures 4 inches across. Place patties on large plate. Wash your hands.
In 12-inch nonstick skillet, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Tilt and swirl skillet to coat evenly with oil.
Use spatula to carefully place patties in skillet. Cook, without moving patties, until well browned on first side, about 5 minutes. Use clean spatula to gently flip patties (ask an adult for help). Cook until burgers register 165 degrees on instant-read thermometer, about 5 minutes.
Turkey burgers can be delicious as long as they aren’t too dry. Be sure to buy 93 percent lean ground turkey (99 percent fat-free ground turkey breast will be very dry). Also, mixing the cheese right into the burgers helps keep the meat moist. The panko bread crumbs (crispy Japanese-style bread crumbs) and a little bit of mayonnaise lighten up the burgers and hold the patties together.