These smoky, satisfying burgers are proof that ditching the bun doesn't mean settling for less. Ground turkey gets seasoned with smoked paprika, garlic powder, and a splash of coconut aminos — that last ingredient doing the heavy lifting of adding a savory, umami-rich depth without any soy or grains in sight. Crispy bacon, creamy lemon-kissed avocado, and a juicy tomato slice round out each cup, so every bite has real texture and contrast. Butter lettuce leaves stand in as the wrap, and honestly they're a better vehicle than most buns — cool, crisp, and sturdy enough to hold everything together. The whole thing comes together in one skillet, which means less cleanup and more time actually enjoying dinner. Each recipe makes four servings, so it's an easy weeknight win or a crowd-pleasing option for a casual weekend cookout.
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Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate. Pour off all but 1 tsp of the bacon fat from the skillet and reserve the skillet.
In a large mixing bowl, combine the ground turkey, coconut aminos, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined, then form into 8 equal patties, each about 1/2 inch thick.
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