To caramelize onion, sauté in pan with the olive oil over medium/low heat for about 15 minutes until glossy and soft, almost burned. Stir about once a minute. You will need to watch constantly to keep from actually burning. Set aside to cool a little before adding to meat mixture. Mix remaining ingredients with the turkey and then combine the onion. Form into patties. Grill or cook in skillet with a few drops of olive oil, until center is cooked through. Well done is best.     More tips on cooking with ground turkey:

• The Copykat Taco Seasoning Mix makes great tacos when with ground turkey breast. I add a pinch of oregano to the mix.
• Ground Turkey Breast is less gamey tasting. I use that most of the time. The 94% lean may be a good choice for meatloaf or meatballs, but in chili or spaghetti sauce it’s too strong tasting and overpowers your recipe. Use the breast meat for those sauces and soups.
• Make a yummy turkey sausage that is perfect with pancakes. Add a generous amount of one of the Penzeys Spices sausage blends to meat and make into small patties and fry in a pan with a few drops of olive oil. I use Penzeys’ Kakrow Nights blend for this.