Turkey Smash Burgers with Quick Dill Pickles

Steps

1. Make the pickles first: stir the cider vinegar, water, sugar and half of the salt in a bowl until dissolved. Add the cucumber and dill, press under the brine and let stand 30 minutes at room temperature, then drain.
2. While the pickles stand, gently divide the ground turkey into 8 loose balls; don't pack them. In a small bowl mix the garlic powder, onion powder, black pepper and the remaining half of the salt.
3. Toast the whole-wheat bread slices and set them aside.
4. Heat a large cast-iron skillet over medium-high heat until very hot, then add half of the canola oil.
5. Place 4 turkey balls in the skillet, sprinkle each with some of the seasoning mix, and smash flat with a sturdy spatula into thin patties. Scatter some of the red onion over the raw tops.
6. Cook 2 to 3 minutes until deeply browned and crisp at the edges, flip, and cook 1 to 2 minutes more until the patties reach 165°F (74°C). Move to a plate.
7. Add the remaining half of the canola oil and repeat with the remaining 4 turkey balls, the rest of the seasoning mix and the rest of the red onion.
8. Spread the mustard on the toasted bread. Build each burger with romaine, two stacked patties and the drained pickles, then top with a second slice and serve.