In a large bowl, gently mix the ground turkey with the salt, pepper, garlic powder, and smoked paprika — don’t overwork it. Divide into 8 equal portions (about 3 ounces each) and roll into loose balls; set aside. In a separate bowl, toss the coleslaw mix with the mayonnaise and apple cider vinegar; season with a pinch of salt and refrigerate until serving.

Heat the olive oil in the skillet over medium-high heat until shimmering. Add 4 turkey balls, spacing them well apart, and smash each one firmly with the spatula to about 1/4-inch thick. Season lightly with salt and pepper. Sear undisturbed for 2 minutes, flip, and cook 2 minutes more, until browned and crispy at the edges. Turkey must reach 165°F internally — check with the thermometer.

Brush the tops of the patties generously with BBQ sauce and lay a half slice of cheddar on each patty (two halves = one full slice per burger). Cover the skillet for 1 minute, just until the cheese melts. Transfer to a plate and tent with foil.

Add the remaining 4 turkey balls to the hot skillet (add a drizzle more oil if the pan looks dry). Smash, sear 2 minutes per side to 165°F, then brush with BBQ sauce, top with the remaining cheese, cover, and melt. Transfer to the plate.

Spread the cut sides of the brioche buns with the softened butter. Toast cut-side down in the hot skillet for 1–2 minutes, until golden.

Place 2 patties on each bottom bun. Top with a scoop of slaw, dill pickle chips, crispy fried onions if using, and an extra drizzle of BBQ sauce. Crown with the top buns and rest 2 minutes so the juices settle before serving.