Turkey Smash Burgers with Mushroom-Onion Lettuce Wraps

Steps

1. Prep first: slice the mushrooms and onion, mince the garlic, separate and dry the romaine leaves, slice the tomato and mozzarella, and divide the turkey into 8 loose balls without packing them.
2. In a small bowl, mix the garlic powder, smoked paprika, salt and black pepper; this is the patty seasoning.
3. Heat half the olive oil in a large cast-iron skillet over medium heat. Add the onion and cook, stirring often, for 10 minutes until soft and golden.
4. Add the mushrooms to the onion and cook 6–8 minutes until browned and their liquid has cooked off. Stir in the garlic, thyme and Worcestershire sauce (it is nonalcoholic) and cook 1 minute. Transfer the mushroom-onion topping to a bowl, cover to keep warm, and wipe out the skillet.
5. Raise the heat to medium-high and add the remaining half of the olive oil. Place 4 turkey balls in the skillet, spaced apart, and smash each flat to about 1/4 inch with a sturdy spatula. Sprinkle half the patty seasoning over the tops.
6. Cook 2–3 minutes until the edges are deeply browned and crisp, then scrape under each patty and flip. Top each with a slice of mozzarella and cook 1–2 minutes more, until the turkey reaches 165°F (74°C). Move to a plate.
7. Repeat with the remaining 4 turkey balls, the remaining half of the patty seasoning and the remaining mozzarella slices, cooking to 165°F (74°C).
8. To serve, layer 2 or 3 romaine leaves per wrap, spread with the mustard, then stack 2 patties, the tomato slices and the mushroom-onion topping. Fold the romaine around the burgers and serve right away.