Combine turkey, butter and a pinch of black pepper until JUST combined. You want to be able to see hunks of butter throughout. Do not over mix your meat unless you like rubbery hamburgers.
Shape your meat into six evenly-sized balls or patties. You can shape them into balls if you want to use the back of your spatula to smash them into patty shapes in the pan, or, you can pre-shape them into thin patties if you prefer.
Preheat a skillet (cast iron is preferable!) to medium-high.
Put meat patties into the pan, no more than three at a time. If you're smashing them from balls, do so AS SOON as they hit the pan. Don't worry about making them into perfect shapes. The stranger, craggier the shape, the more opportunity for delicious caramelized edges! The patties will need to cook for about two minutes on each side. As they cook, you will notice that all of the butter is melting out, which will basically pan-fry the patties.
When the patties have finished cooking, salt and pepper to taste. If you would like to add cheese, you can add it just before you remove them from the pan.
Reduce the heat of the pan to medium and toast your the inside of your buns in the delicious brown butter left in the pan.
Combine mayo, ketchup, mustard, pickles, Worcestershire, hot sauce and black pepper in a small bowl.
Construct your burgers with sauce on top and bottom buns, and between the patties if you're doing double-decker burgers. These are not meant to be tidy burgers, so don't be afraid to get a little messy!
