1 lb to 1.25 lbs ground turkey (about 7% fat) or ground beef
salt & pepper
oil for the pan
thin slices of cheese (optional)
Using your hands, on a cutting board, shape the ground meat into 3 or 4 round or oval patties of equal thickness. Sprinkle the tops with salt and pepper. Wash your hands and the cutting board with soap and hot water.
Heat the cast iron skillet over medium heat (#6). After a few minutes, place your hand over the pan, a couple of inches from the surface. If it feels hot, pour in about 2 teaspoons of oil (canola or olive). Give that a minute to warm up, then use the metal pancake turner to spread the oil evenly in the pan, then use the pancake turner to place the turkey patties in the skillet, salt-and-pepper side down, making sure to leave space between them. Salt and pepper the other side of the patties (which are now on top). Cook for 6-7 minutes, until crusty brown on the bottom and cooked about half-way up the sides. Rotate them half-way through cooking if it looks like the center of the pan is cooking faster than the edges.
Turn over carefully and cook the other side. Top with cheese, if you like, which will melt as the burger finishes cooking. Wash the pancake turner with soap and hot water. Cook for about 4 more minutes, until the patty is tender but not squishy when you lightly press the center.
Use the clean pancake turner to remove the burgers from the pan onto plates and serve.