If you plan to grill these burgers, I recommend buying a coarsely ground turkey. If the grind is smooth, I recommend cooking the patties on the stovetop to maintain their shape and avoid having the meat fall through the grates. If you are using a finer grind of meat, the burger mix will be very loose—this is what makes it so deliciously moist! This moisture also gives you some room to “overcook” the meat and not result in a chalky, dry burger. Additionally, a tip for microplaning ginger is to freeze the pieces beforehand—this makes the grating process much easier.