Turkey Burgers on Iceberg Cheeks with Ranch Dressing

1 cup sour cream or Greek yogurt

⅓ cup buttermilk

¼ cup mixed finely chopped dill, chives and parsley

½ lemon, juiced (about 2 tbsp.)

2 tbsp. superfine sugar

2 tbsp. white wine vinegar or apple cider vinegar

Salt and pepper

2 lbs. ground turkey

2 scallions, finely chopped

2 tbsp. Worcestershire sauce (I like Lea & Perrins)

1 rounded tbsp. Dijon mustard

1 tbsp. canola or olive oil

2 small, firm heads iceberg lettuce

Sliced dill or bread-and butter pickles

4 slices beefsteak tomato

4 thin slices white onion

Step 1

In a small bowl, whisk the sour cream, buttermilk, herbs, lemon juice, sugar and vinegar. Season the ranch dressing with salt and pepper.

Step 2

In a medium bowl, add the turkey, scallions, Worcestershire and mustard; season and mix to combine. Form into 4 large, thin patties (thinner in the centers for even cooking).

Step 3

Heat a large cast-iron skillet over medium high. Add the oil, one turn of the pan. Add the patties and cook 8 to 10 minutes, turning occasionally.

Step 4

Cut each lettuce head in half along either side of the core, for 4 cheeks. Place 1 iceberg cheek, cut side up, on each dinner plate. Top with the burgers, pickles, tomato and onion. Pour the dressing on top.