Make the pickled onions: slice the red onion in half lengthwise and then slice as thinly as possible and mix with salt, sugar, and vinegar. Let sit for about an hour in the fridge, then strain.
For the wasabi yogurt: In a small bowl mix the wasabi powder with warm water and let sit for a few minutes, then mix in the yogurt.
For the burgers: Sauté about ½ a white onion, diced, until caramelized – set aside to cool. Combine turkey meat, caramelized onion, ginger, salt, pepper, and egg white. If you have a scale, cover it with a piece of plastic wrap (if not you are just going to eyeball the size of each burger), and have a plate ready for the formed patties. Then, get in there with your hands to mix everything together. It will be quite sticky and tough to work with but don’t get discouraged – form 4oz patties, trying not to overwork the meat.
Heat 2 tbl oil in large skillet and add the burgers. Over med-high heat cook patties, covered for 5-7 minutes (until dark golden brown on bottom), flip and cook another 5-7 minutes uncovered. A thermometer should read 160˚F – they will carry-over cook those last 5˚. If you don’t have a thermometer, just cut into one to make sure there is no pink.
Serve on a bun with pickled onions and a dollop of wasabi yogurt.
Notes
What you can Make Ahead: -the pickled onions keep in the fridge (once drained) for 4-6 weeks so make these ahead or just to have on hand -form the turkey burgers into patties up to two days before and keep tightly covered in the fridge until ready to cook -wasabi yogurt can also be made several days in advance
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/turkey-burgers/