• Before starting, lightly oil the grill.
• While you prep, preheat the grill to medium-high (approx. 500°F).
• Wash and dry all produce. 
• Reserving pickle juice, strain pickles. Roughly chop half the pickles.
• Halve buns.
• Peel, then cut onion into 1/4-inch slices.
• Layer two 12x12-inch pieces of foil. Arrange onions on one side of the foil. Drizzle with 1 tbsp oil. (NOTE: For 4 servings, make 2 pouches, using 1 tbsp oil and 2 sheets of foil per pouch.) Season with salt and pepper, then toss to combine.
• Fold foil in half over onions and pinch edges to seal pouch.

• To a large bowl, add ranch and reserved pickle juice. Season with pepper, then whisk to combine.
• To the bowl, add spring mix and chopped pickles.
• Place in the fridge. (NOTE: The salad will be tossed in step 5.)

• Line a baking sheet with parchment paper.
• To a medium bowl, add turkey, 1/2 tsp (1 tsp) garlic salt and 1/4 tsp (1/2 tsp) pepper, then combine.
• Form mixture into 2 (4) equal-sized balls.
• Place on the prepared baking sheet. 
• Using a spatula, flatten balls into 1/4-inch-thick patties. Season with salt.

• On one side of the grill, place the foil pouch with onions. Close lid and grill for 10-13 min, until tender.
• Meanwhile, add patties to the other side of the grill.
• Reduce heat to medium, close lid and grill patties for 4-5 min, until golden on grilled side.
• Flip patties, then sprinkle cheese over top. Close lid and grill for 4-5 min, until patties are cooked through and cheese is melted.**

• When patties are almost done, add buns to the top shelf of the grill, cut-side down.
• Close lid and grill for 1-2 min, until toasted. (TIP: Keep an eye on them so they don't burn.)

• Spread ketchup over top buns. Stack remaining pickles, then patties and grilled onions on bottom buns. Close with top buns.
• Divide burgers and pickle salad between plates.

If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook beef.**