Instructions

• Toast the eight ½‑inch‑thick slices of bread and set them aside, kept warm if possible.
• In a large bowl, combine the rinsed, drained white beans, 1 tablespoon of the olive oil, and the minced garlic. Use a fork to lightly smash the beans and mix until the beans, oil, and garlic are evenly blended (mixture should be mashed but not completely puréed).
• Add the finely diced red bell pepper, plain dried bread crumbs, Worcestershire sauce, egg, and chopped chives to the bowl. Stir until evenly combined.
• Add the ground turkey to the bowl. Season with kosher salt and freshly ground black pepper to taste. Gently mix with a fork or your hands until just blended—do not overmix.
• Fill a medium bowl with water and keep it nearby. Moisten your hands with the water and shape the mixture into four patties about 3 inches in diameter and ¾ inch thick, dipping your hands in the water as needed to prevent sticking.
• Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium heat.
• Add the patties to the skillet and cook until the bottoms are browned, about 4 to 5 minutes. Flip the patties and continue cooking until they are firm to the touch and register 165°F on an instant‑read thermometer, about another 5 to 8 minutes.
• Transfer the cooked burgers to the toasted bread slices and serve immediately.