Ground turkey gets bright, bold flavor from garlic, fresh parsley, and oregano, with lemon zest and juice keeping every bite fresh instead of heavy. A touch of Dijon and a pinch of red pepper flakes round out the seasoning, and the patties sear in olive oil until deeply golden on the outside while staying juicy inside. That shallow thumb-print trick keeps them cooking up flat and even, no puffing or misshapen edges. Piled onto a toasted bun with crisp butter lettuce, a thick tomato slice, and a squeeze of fresh lemon at the table, it's a simple, satisfying burger night. This one's an easy win for a gluten free dinner rotation, no complicated technique required ā just a hot skillet and a good sear.
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In a large mixing bowl, combine the ground turkey, garlic, parsley, oregano, lemon zest, lemon juice, Dijon mustard, salt, black pepper, and red pepper flakes, if using. Mix with your hands until just combined ā do not overwork the meat, or the patties will be dense.
Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb to help them cook flat without puffing.
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