Wash and dry produce.

Peel and slice onion into ¼-inch-thick rounds, keeping the layers intact. Mince one round (two rounds for 4 servings).

Heat a drizzle of oil in a large pan over medium-high heat. Add onion rounds in a single layer (work in batches if necessary!); cook until tender and browned at the edges, 2-4 minutes per side. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.

In a medium bowl, combine turkey*, minced onion, panko, stock concentrate, Fry Seasoning, and 1 TBSP water (2 TBSP for 4 servings). Season with salt (we used ¾ tsp; 1½ tsp for 4) and pepper.

Form mixture into two patties (four patties for 4), each slightly wider than a burger bun.

Heat a drizzle of oil in pan used for onion rounds over medium heat. Add patties and cook until browned and cooked through, 4-7 minutes per side.

Meanwhile, in a second medium bowl, toss mixed greens with as much dressing as you like. Taste and season with salt and pepper if desired.

Halve and toast buns until golden brown.

Spread smoky mustard on cut sides of buns. Fill buns with seared onion and turkey patties. Divide burgers and salad between plates; serve. TIP: Feel free to top your burgers with some salad!