Form ground turkey into nine good-sized patties with a hollow in the top of each. Place ½ to 1 teaspoon finely chopped onion in the center hollow, then lightly sprinkle with black pepper and Cajun seasoning. Fold patty over to enclose onions in the middle, and reform to patty shape. Lightly sprinkle top side of each patty with black pepper and Cajun seasoning. Heat cast iron skillet, spray entire inside surface with non-stick canola spray. Place half of patties seasoned side down into heated pan. Season top side lightly with black pepper and Cajun seasoning. Lightly score top of patties with sharp edge of spatula in diamond shapes. Lightly pour Worcestershire sauce on top of each patty, which will drain down in skillet to simmer patties. Cook about 5 to 7 minutes, then flip patties over. Lightly pour Worcestershire sauce on second side. If the patties are thick, turn them over a third or fourth time, until juices run clear. Serve on toasted sesame buns with your choice of garnish.
My English husband doesn’t care for beef or pork, which limits my recipes. He loved my beef chili, but felt it was too greasy. So I used the ground turkey in my home made chili. Then I decided I needed to try ground turkey in home made hamburgers, tweaked it a little, and came up with a recipe that is really tasty, and that he loves.