INGREDIENTS

1 lb ground turkey

½ medium onion, chopped

2 stalks celery, finely chopped

½ cup breadcrumbs, divided

8 Tbsp olive oil, divided

4 Tbsp lemon juice, divided

1 Tbsp chopped fresh tarragon leaves

1 tsp lemon zest

Salt and pepper

Preparation Serves 4

In a large bowl, combine turkey, onion, celery, ¼ cup breadcrumbs, 2 tablespoons oil, 1 tablespoon lemon juice, tarragon, lemon zest, salt and pepper. Form mixture into 4 ½-inch-thick patties. Sprinkle patties with 2 tablespoons breadcrumbs, pressing to adhere. Turn patties over and sprinkle with remaining 2 tablespoons breadcrumbs, pressing to adhere.

Working in 2 batches, heat 2 tablespoons oil in large skillet over medium-high heat. Add patties and cook until browned and cooked through, about 5 minutes per side. Transfer burgers to plate and tent with foil. Repeat with remaining oil and patties.

Add 2 tablespoons oil and 3 tablespoons lemon juice to skillet. Bring to boil, scraping up browned bits.

Season with salt and pepper and drizzle over burgers.