Gluten Free Cheddar Turkey Sausage Burger
These juicy skillet burgers are seasoned like a proper Italian sausage — fennel seeds, smoked paprika, oregano, and a kick of red pepper flakes — so every bite punches way above its weight for a weeknight dinner. The ground turkey stays tender thanks to a light hand when mixing, and that thumb-pressed dimple in the center means the patties cook up flat and even every time. A blanket of melted cheddar goes on in the final minute under a covered pan, so you get that perfect gooey pull without any fuss. Toasting the gluten free buns cut-side down in the same pan is a small step that makes a big difference — golden, slightly crisp edges that actually hold up to the toppings. Speaking of toppings, crisp green leaf lettuce and a thick tomato slice keep things fresh and classic, with mayo and mustard on standby if you want to go full burger-joint mode. Finding a satisfying burger bun without wheat can be hit or miss at the store, but here the bun is just one component in a lineup that's already doing all the heavy lifting on flavor. This recipe makes four generous servings, so it's an easy call for a family dinner or a casual weekend cookout.
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground turkey (93% lean)
- 1 tsp fennel seeds, lightly crushed
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- 1 tbsp olive oil
- 4 slices cheddar cheese
For serving
- 4 gluten free burger buns, split
- 4 leaves green leaf lettuce
- 1 large tomato, sliced into 4 rounds
- 2 tbsp mayonnaise (optional)
- 2 tbsp yellow mustard (optional)
Instructions
- 1
In a large mixing bowl, combine the ground turkey, fennel seeds, smoked paprika, dried oregano, garlic powder, onion powder, salt, black pepper, and red pepper flakes. Mix with your hands until the spices are evenly distributed throughout the meat, about 30 seconds — stop as soon as the mixture is uniform to keep the patties tender.
- 2
Divide the mixture into 4 equal portions (about 6 oz each) and shape each into a patty roughly 4 inches wide and 3/4 inch thick. Press a shallow dimple in the center of each patty with your thumb to help them cook flat.
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