These juicy turkey burgers get their bright, punchy flavor from a mix of fresh garlic, parsley, and oregano, plus a hit of lemon zest and juice that keeps every bite tasting light instead of heavy. A touch of Dijon mustard and a pinch of red pepper flakes work their way into the meat before it's pressed into thick patties and seared in olive oil until deeply golden on the outside and juicy all the way through. Crisp butter lettuce and ripe tomato slices add fresh crunch, and extra lemon wedges on the side let you squeeze on more brightness right before you dig in. The seasoning-forward patty is really the star here, so it holds its own piled high with those simple fresh toppings. This one's a great pick for a Paleo-friendly dinner that still feels like a proper burger night.
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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 — 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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