Finely chop the shallots.

Heat a little oil in a pan over medium heat and add the shallots. Sauté for a couple of minutes until they are soft and translucent. I usually skip cooking shallots or onions before mixing them with the meat, but I realized that the cooking makes a difference. After being cooked, they are much less noticeable to certain people who complain about shallots and onions in burgers. The same thing goes for chopping them as finely as you possibly can.

While the shallots cook, rinse a good handful of dill.

Then finely chop it.

Combine the turkey, shallots, dill, and mustard. Season with salt and pepper.

Form into 4 patties.

Heat about a tablespoon of oil in a pan over medium heat. You could also grill them, should you be so fortunate to possess a grill.

Cook the turkey burgers for about 5 minutes on one side or until the bottom is browned. Then, flip the burger and cook for another 5 minutes on the other side or until cooked through. The Martha Stewart recipe suggested cooking them for 3 1/2 minutes on the first side, then 4 on the other side, but mine took longer than that. Just keep an eye on them because they dry out quickly.