Combine turkey, spices, and egg in a large mixing bowl. Add enough breadcrumbs so that it's not sticky enough to handle. Combine well.
Divide into 4 sections and form into thin, large patties, about 1/2 to 3/4-inch thick. (I make a little indentation in the middle so it's thicker around the edges, because they tend to puff up in the middle while you cook them. This way, they end up flat and patty-like instead of like a giant meatball. )
Preheat a pan or indoor grill to medium high and melt butter. Cook patties for about 7 minutes on each side or until cooked through. Halfway through cooking the second side, top with cheese, if desired, so it melts from the heat of the burger and pan.
Serve on an onion roll or brioche bun with tomato, avocado, and Hollandaise sauce.
Purchase 85-93% fat free turkey, but not the 97-99% fat free kind - you do want a little fat in there for flavor and juiciness! Leave the patties alone (no moving around in the pan or extra flipping) while cooking to get a nice browned exterior or grill marks.