1 1/4 pounds 93% lean ground turkey
1 teaspoon Worcestershire sauce
1 teaspoon brown mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
4 ounces reduced fat cheddar cheese, shredded
4 hamburger buns, toasted
12 pickle slices, optional
Combine the turkey, Worcestershire sauce, mustard, salt, and pepper in a bowl, and divide into 8 even piles. Form each into a thin 3-inch-wide patty.
Set aside about a quarter of the cheese. Equally divide the remaining cheese and place on top of four of the patties, leaving a half-inch ring around the perimeter clear. Place a second patty over the cheese and pinch the sides together to form a tight seal. Reshape the patties as needed to make them a nice even thickness. Gently press the top center of each to indent it slightly, but be sure to not expose any of the cheese filling.
Brush a nonstick skillet lightly with oil and heat over medium-high. Add the patties and cook until browned on the underside, 4 to 5 minutes. Flip the burgers and top with the reserved cheese; cook another 2 to 3 minutes until cooked through.
Place the burgers on the buns, top with the pickles (if desired), and serve.