Is there a way to make a turkey burger brown?
Something to add that makes a turkey burger look pretty much the same as
a beef hamburger, including, even especially, browning, but keep the
healthful benefits of the turkey?

Or if not, would mixing ground beef and ground turkey look more-or-less
the same as a beef hamburger, yet keep lower fat than a regular
hamburger?
Has anyone tried it? What ratio worked for you?

(as an aside, why doesn't turkey brown? it has proteins & sugars like
beef or any meat really, so the maillard reaction should kick in. right?
yet it doesn't seem to. any food scientists here?)