Egg-in-a-hole Burgers

In a large bowl, gently mix turkey, Worcestershire, oregano, thyme, parsley, garlic, salt and pepper until combined. Divide mixture into 3 even balls; firmly press down creating a 5-inch (12 cm) round patty. Using a 2-inch (5 cm) round cutter, cut out the centre of each patty. Use the cut meat to make the fourth patty.  Place patties on a small parchment-lined baking sheet; freeze for 5 minutes to firm up. 

Preheat a 10-inch (25 cm) cast iron pan to medium-high heat.  Add 1 tbsp (15 mL) olive oil.  Working in batches, cook 2 patties for 6 minutes. Flip and crack 1 egg into each hole.  Cook for 4 minutes.   Reduce heat to medium low, cover and cook egg until desired doneness, about 3 to 5 minutes. Remove from pan and sprinkle each patty with 2 tbsp (30 mL) cheese. Repeat with remaining two patties. 

Spread each bun bottom and top with mayonnaise and ketchup. Place patty on bottom bun, followed by lettuce and tomato slice. Finish with bun top. Serve warm.

Try jazzing it up with different toppings! Make it Greek inspired by substituting tomato with sun-dried tomatoes and sliced olives.