Mix the slaw dressing: In a medium bowl, whisk lime zest and juice, apple cider vinegar, honey, mayo, Greek yogurt, celery seed, a pinch of salt, and pepper until smooth.

Toss the slaw: Add shredded cabbage, carrot, red bell pepper, corn, and green onions. Toss to coat well. Taste and adjust salt, pepper, or honey. Chill while you make the burgers to let flavors meld.

Prep the turkey mixture: In a separate bowl, combine ground turkey, grated 2 tablespoons onion (squeeze out excess liquid), minced garlic, Dijon, 1 tablespoon mayo, Worcestershire, smoked paprika, 1/2 teaspoon salt, and a few grinds of pepper. Mix gently with your hands until just combined.

Form patties: Divide into two equal portions. With damp hands, shape into patties about 1/2 inch thick, slightly wider than your buns. Press a shallow dimple in the center to prevent doming.

Cook the patties: Heat 1 tablespoon oil in a skillet over medium to medium-high. Cook patties 4–5 minutes per side, until browned and the internal temperature reaches 165°F. If adding cheese, place a slice on each patty during the last minute and cover to melt.

Toast the buns: Split buns and lightly toast in the skillet, cut side down, until golden. A thin swipe of mayo on the cut sides helps them crisp.

Assemble: Add lettuce and tomato to the bottom bun. Place the turkey patty on top. Spoon a little slaw over the patty or pile it on the side. Cap with the top bun.

Serve: Plate with extra slaw. A squeeze of lime over the slaw right before serving brightens everything up.