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Take half a medium onion, and use the fine side of a grater to grate the onion. You should wind up with approximately 2 tablespoons (30 g) of grated onion, as well as some juice, which you can discard. If you don’t have a grater, you can finely dice the onion with a knife. Keep in mind that the onions will be more noticeable in the finished burgers if you dice instead of grating, though. In large mixing bowl, combine 1 pound (approximately 454 g) lean ground turkey, the grated onion, 1 clove of minced garlic, 1 tablespoon (approximately 30 ml) Worcestershire sauce, 2 tablespoons (approximately 34 g) ketchup, ¾ teaspoon (approximately 4g) salt, and freshly ground pepper to taste. Use a fork to mix the ingredients until they are thoroughly combined. You may find it easier to use your hands to mix the ground turkey with the other ingredients. Just make sure to wash your hands well before and after mixing. Once all of the ingredients are well mixed, divide the mixture in 3 or 4, depending on how large you want your burgers to be. Shape each bit of the meat into a patty that’s approximately 1-inch (25.4 mm) thick. If you’re having trouble forming uniform patties for your burgers, take the lid from an old peanut butter or other jar, line it with plastic wrap, and use it as a mold to form a perfect patty.
Grate the onion. Combine the turkey, grated onion, garlic, Worcestershire sauce, ketchup, salt, and pepper. Shape the turkey mixture into patties.