Smoky Turkey Smash Burgers over Crispy Potatoes

Steps

1. Prepare first: slice the red potatoes, mushrooms, yellow onion and green onions, and cut the cheddar into 4 slices. Divide the salt into a quarter for the potatoes, a quarter for the vegetables and the remaining half for the turkey. Divide the black pepper in half and the canola oil into thirds.
2. Make the sauce: stir the Greek yogurt and mustard together in a small bowl and chill until serving.
3. Make the seasoning mix: stir together the smoked paprika, garlic powder, thyme, the half of the salt set aside for the turkey and half the black pepper. Divide the ground turkey into 8 loose balls without packing them tightly; keep them chilled.
4. Heat one third of the canola oil in a large cast-iron skillet over medium heat. Add the red potato slices in a single layer, sprinkle with a quarter of the salt, cover and cook 10 minutes, then uncover, flip and cook 8 to 10 minutes more until tender and crisp. Transfer to a plate and keep warm.
5. Add the second third of the canola oil to the skillet. Add the yellow onion and mushrooms with the remaining quarter of the salt and the remaining half of the black pepper; cook, stirring now and then, 12 to 15 minutes until the mushrooms are browned and the yellow onion is deep golden. Transfer to a bowl and wipe out the skillet.
6. Turn the heat to high and add the remaining third of the canola oil. Place 4 turkey balls in the skillet, smash each flat with a sturdy spatula and sprinkle with half the seasoning mix. Cook 2 to 3 minutes until crusty, flip, lay a cheddar slice on each patty and cook 1 to 2 minutes until the turkey reaches 165°F (74°C). Transfer to a plate.
7. Smash and season the remaining 4 turkey balls with the remaining half of the seasoning mix and cook the same way without cheese, until they reach 165°F (74°C).
8. Build each plate: a layer of crispy red potatoes, one plain turkey patty topped with one cheddar-topped patty, a heap of the mushrooms and yellow onion, a spoonful of the mustard-yogurt sauce and a scatter of green onions.