Turkey Burgers -- with Instant Potatoes

Yet another use for instant potatoes: a way to stretch hamburger meat a bit further. My picky eater prefers anything with onions and garlic, so you can adjust those ingredients down to your preference. He often doesn't notice that it's turkey burgers, though, because the flavor is sufficiently good. I usually eyeball quantities, but paid close attention today to give a good estimate of quantities. Fresh herbs are always preferable (this group comes in a pack together called "poultry herbs" back home), but dried works nicely too (just rub the dried leaves a bit before tossing them in to release their flavors).

1 lb ground turkey
1 egg
1/2 onion diced fine
3 cloves garlic minced/diced fine
1/2 cup instant potatoes
1/4 cup milk
2 tbsp ketchup
1 tbsp dried rosemary (3 sprigs fresh chopped fine)
1 tbsp dried sage (2 sprigs fresh chopped fine)
1 tbsp dried thyme (1 handful fresh leaves pulled off stalks)
black pepper/salt to taste

1. In a medium mixing bowl, mix all the ingredients really well.
2. Separate the meat into burgers. You should be able to get five (5) respectable sized burgers out of this mixture.
3. I usually store individual burgers in resealable bags in the freezer to offer meal flexibility, however in Grenada the freezer is so humid that the bags quickly freeze to the walls and are difficult to remove. So here I put them in leftover containers, with burgers separated by foil or plastic wrap.