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