Flattening the meat gives turkey burgers much more flavor.

Turkey burgers, made with ground turkey and served in buns, have long been a practical choice for weeknight dinners. They're almost as easy to make fresh as they are to freeze, and they have their own distinct character, unlike some store-bought imitations that merely try to resemble meat. Even so, they can get boring if you don't give them a little twist now and then.

The solution came in the form of smashed burgers, which became incredibly popular. Recipes for them proliferated, and many people shared tips for perfecting the crispy crust. Many of these tips also work for turkey, making it interesting again, or at least as interesting as ground poultry. All you need is the spatula you probably already use and a little extra upper body strength.

The technique offers three advantages. Flattened burgers cook quickly, so they spend less time on the heat and dry out less. Flattening them creates a crispy caramelization on the surface. And that larger surface area leaves more room for seasonings and other ingredients.

Turkey is already leaner than beef, and less fat means less flavor. That's why it's important to pay attention to the proportions indicated by the butcher or supermarket. A 90% lean meat ratio leaves enough room for the dark meat, which provides juiciness and flavor. If the proportion is lower, the risk of it becoming dry increases, resulting in a less flavorful dish.

To make them, form balls of minced meat weighing no more than 115 grams, which are then flattened directly in a hot pan or, better yet, on a griddle if your stove allows it. Season only the outside with salt and pepper, and grease the spatula to prevent sticking. Chilling the meat in the refrigerator for a few minutes before cooking also prevents it from becoming sticky.

Smashed turkey burgers are at their best on toasted buns lightly buttered. Their slightly milder flavor compared to beef allows them to be combined with other ingredients without overpowering each other. Jalapeños are a classic, and they also pair well with any hot sauce or specialty mustard. Seasonal tomatoes add freshness.