Nashville Hot Turkey Burger

Place the 450g (1lb) 93/7 ground turkey in the medium stainless steel mixing bowl set on the maple cutting board. Add 1 tsp kosher salt, ½ tsp black pepper, and ½ tsp garlic powder to the bowl. Gently fold the seasonings into the turkey with clean hands, taking care not to overwork the meat (overmixing creates tough, dense burgers). Divide the mixture evenly into 4 portions, shaping each into a 1cm-thick patty slightly wider than the brioche buns (patties shrink slightly as they cook). Press a shallow 1cm dimple in the center of each patty to prevent bulging during cooking.

Place the 12-inch matte black cast iron grill pan on the integrated stovetop set into the right section of the soapstone counter. Preheat to medium heat (approximately 190C/375F). Dab 1 tsp canola oil on a folded paper towel and wipe lightly across the raised grill ridges to prevent sticking. Let the pan preheat for 5 full minutes until it radiates steady, even heat; a drop of water should sizzle and dance across the surface immediately when dropped.

Carefully place the 4 formed turkey patties onto the preheated grill pan, dimple-side up. Cook for 5 minutes on the first side, without moving or pressing the patties (pressing squeezes out precious juices and causes dry burgers). Use the slotted stainless steel spatula to flip each patty once, then cook for an additional 4-5 minutes on the second side. Check internal temperature with the digital meat thermometer: patties are done when they reach a safe internal temperature of 74C/165F, with distinct dark golden grill marks across both surfaces.

While the patties cook, place the 1-quart stainless steel saucepan on the empty stovetop burner adjacent to the grill pan over low heat. Add 6 tbsp (85g) unsalted butter to the pan, allowing it to melt fully. Once melted, stir in 2 tbsp cayenne pepper, 1 tbsp smoked paprika, ½ tsp garlic powder, 1 tsp light brown sugar, ½ tsp kosher salt, and ½ tsp black pepper. Whisk continuously with the small red-handled silicone whisk for 1 minute until the spices are fully incorporated into a smooth, glossy, fiery orange-red butter; do not let the mixture boil or burn, as scorched spices taste bitter.

Once the turkey patties reach 74C/165F internal temperature, reduce the stovetop heat to low. Use the boar-bristle beech wood pastry brush to generously brush every surface of each cooked patty with the spiced hot butter, applying 2-3 coats per patty to build a glossy, spicy coating. Let the patties rest in the pan for 2 minutes to absorb the glaze and lock in juices; the butter will sizzle slightly as it hits the hot patty surfaces.

Transfer the glazed turkey patties from the grill pan to a clean section of the maple cutting board to rest. Place the split brioche bun halves cut-side down directly onto the still-hot grill pan ridges. Toast for 30-45 seconds until the cut surfaces are light golden brown with faint grill marks, taking care not to burn the soft, buttery buns. Remove the toasted buns from the pan immediately once toasted to avoid over-browning.

Spread ½ tbsp mayonnaise on the cut side of each bottom toasted brioche bun. Layer ¼ cup (40g) drained crinkle-cut dill pickle slices over the mayonnaise, then place one hot glazed turkey patty directly on top of the pickles. Top each patty with ¼ cup (35g) chilled creamy coleslaw, then set the top toasted bun in place. Press down very gently on each burger to help the layers adhere without squeezing out toppings.