For these burgers, served medium-rare, mix beef with ingredients you might use for meat loaf, like pickles. On top: a ketchup doctored with hoisin (for sweetness), lime juice (for tang) and soy sauce (for umami).
Why put the cheese on top of the burger when half of it just melts off--Instead, form the burger around the cheese so you can char the meat and safeguard the more delicate flavors. Use any mixture of hard or semihard cheeses-Emmentaler and Gouda or Asiago and Parmigiano-Reggiano also pair well.
These tasty turkey burgers, served on toasted focaccia and dressed with marinara sauce, are reminiscent of a sausage pizza. Shredded mozzarella combined with fresh basil melts beautifully inside these gems.