Start the salad first: In a large salad bowl, combine the cucumber, cherry tomatoes, red onion rings, and crumbled feta. Whisk the lemon juice and extra virgin olive oil in a small jar, then pour over the salad. Toss gently – you should hear the vegetables clink against the bowl as they get coated. Set aside to let the flavours mingle while you cook.

Make the patties: In a separate bowl, combine the turkey mince, diced red onion, crushed garlic, oregano, cumin, salt, and pepper. Mix with your hands until just combined – you'll feel the mixture become slightly sticky but still light. Overworking it will make the patties dense, so stop as soon as everything is evenly distributed.

Shape and rest: Divide the mixture into 4 equal portions and shape into patties about 2cm thick. Press a slight indent in the centre of each with your thumb – this stops them from puffing up into balls on the heat. Let them rest on a plate for 2 minutes while you heat the pan.

Cook the patties: Place a large non-stick pan over medium-high heat and add a drizzle of olive oil. When the oil shimmers and you see faint wisps of smoke, carefully lay the patties in the pan. You should hear a satisfying sizzle immediately – that's the sound of a good sear starting. Cook for 5 minutes without moving them, until the underside is deep golden brown and releases easily from the pan.

Flip and finish: Flip each patty gently. The cooked side should be a rich caramel colour with small crispy edges. Cook for another 4-5 minutes, until the internal temperature reaches 74°C (165°F) and the juices run clear when pressed. The kitchen will smell wonderfully of oregano and toasted cumin.

Rest the patties: Transfer the patties to a clean plate and let them rest for 2 minutes. During this time, the juices redistribute back into the meat, ensuring every bite is moist. Toast your burger buns in the same pan for about 30 seconds each side until they're warm and lightly golden.

Assemble and serve: Place a patty on each bun, then top generously with the cucumber salad. The feta will soften slightly against the warm turkey, and the cool, tangy salad will balance every bite. Serve immediately with any extra salad on the side.