Gluten Free Cheddar Turkey Burger
Juicy, cheesy, and loaded with toppings, this skillet turkey burger delivers everything you want from a classic cookout staple — no compromises required. The patties are seasoned with smoked paprika, garlic powder, and a splash of gluten free Worcestershire sauce, so the flavor is deep and savory from the very first bite. One of the trickiest parts of eating gluten free at a burger joint is trusting that the bun and condiments are truly safe, but making these at home puts you in full control of every ingredient. The trick of pressing a small dimple into each patty before cooking keeps them flat and even, and cooking them in a cast-iron or grill pan gives you that gorgeous golden crust without a grill in sight. A slice of melted cheddar goes on in the final minutes, and the buns get toasted right in the same pan so nothing goes to waste. Pile on butter lettuce, fresh tomato, and thinly sliced red onion and you've got a restaurant-worthy burger that serves four and comes together on a weeknight without any stress.
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground turkey (93% lean)
- 1 tbsp gluten free worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp kosher salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 4 slices cheddar cheese
For serving
- 4 gluten free burger buns
- 4 leaves butter lettuce
- 1 large tomato, sliced
- ¼ red onion, thinly sliced (optional)
- mayonnaise or mustard, for serving (optional)
Instructions
- 1
In a large bowl, combine the ground turkey, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix with your hands until just combined — do not overwork the meat. Divide into 4 equal portions and shape each into a patty about 3/4 inch thick, pressing a shallow dimple into the center of each with your thumb to prevent doming during cooking.
- 2
Heat the olive oil in a large (12-inch) skillet or grill pan over medium-high heat until shimmering. Add the patties and cook undisturbed for 5–6 minutes, until the underside is deep golden brown and releases easily from the pan.
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