Let's talk turkey! Larry Donahue, executive chef of yummy eatery Mity Nice, located behind Water Tower Place's foodlife, tweaked the restaurant's turkey burger recipe (coined Dr. Bob's Turkey Burger) for at-home cookin'. Donahue offered the recipe to Chicago Sun-Times. I tried my hands at cooking the dish and it was delish!

1. I made six smaller burgers with the recipe, versus four which the recipe calls for. This makes the most of your ingredients, plus you eat less. 
2. I did not chill the meat in the frig and the burgers turned out great.
3. Here's another tip: grilling on an electric grill will cook the meat faster but cause it to become drier and less flavorful than on the stove.

To make 4 (or 6 smaller) Mity Nice Turkey Burgers:

In 2 tablespoons olive oil, saute ¼ cup chopped yellow onions, 1 teaspoon chopped, peeled garlic and 1/8 cup chopped green pepper until vegetables are light golden.

Cool and mix with 2 pounds ground turkey, ¼ teaspoon garlic powder, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt and ½ teaspoon cracked black pepper.

Form into 4 patties; place on sheet pan and refrigerate until chilled, 30 minutes to 1 hours. Season patties with salt and pepper; fry, broil or grill patties until well-done (165 degrees) but not overdone. Lightly toast 4 buns.