• Wash and dry produce. • Peel and slice onion into 1⁄4-inch-thick rounds, keeping the layers intact. Mince one round (two rounds for 4 servings).

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion rounds in a single layer (work in batches if necessary!); cook until tender and browned at the edges, 2-4 minutes per side. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.

• Meanwhile, in a medium bowl, combine turkey*, minced onion, panko, stock concentrate, Fry Seasoning, and 1 TBSP water (2 TBSP for 4 servings). Season with salt (we used 3⁄4 tsp; 1 1⁄2 tsp for 4) and pepper. • Form mixture into two patties (four patties for 4), each slightly wider than a burger bun. • Heat a drizzle of oil in pan used for onions over medium heat. Add patties and cook until browned and cooked through, 4-7 minutes per side.

• While patties cook, in a medium bowl, toss mixed greens with as much dressing as you like. Taste and season with salt and pepper if desired. • Halve and toast buns until golden brown. • Spread smoky mustard on cut sides of buns. Fill buns with seared onion and turkey patties. Divide burgers and salad between plates; serve. TIP: Feel free to top your burgers with some salad! Ground Poultry is fully cooked when internal temperature reaches 165°.