Turkey Cordon Blue Burger

Combine the diced ham, emmenthaler cheese, yellow onion, Dijon mustard, and fresh parsley in a small bowl; set aside as the filling.

Place the ground turkey in a large mixing bowl and sprinkle with sea salt and freshly ground pepper; mix gently with hands until just combined, being careful not to overwork the meat.

Divide the turkey mixture into 8 equal portions (roughly 3 ounces each) and form each into a thin patty about ¼ inch thick.

Place 2 tablespoons of the ham-cheese filling mixture in the center of 4 patties, leaving a ½-inch border around the edges.

Top the filled patties with the remaining 4 patties and press the edges firmly together to seal, making sure the filling is completely enclosed.

Place the panko breadcrumbs in a shallow dish and gently press both sides of each burger patty into the breadcrumbs to create an even coating.

Heat a skillet or griddle over medium-high heat and lightly oil the surface; once hot, carefully place the breaded burgers on the cooking surface.

Cook for 6-7 minutes until the bottom is golden brown and a crust forms, then carefully flip each burger.

Cook for an additional 6-7 minutes until the second side is golden brown and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer in the thickest part.

Transfer the burgers to a serving plate and let rest for 2-3 minutes before serving.