Juicy turkey patties seasoned with smoked paprika, garlic, and fresh parsley get a serious flavor boost from coconut aminos — a soy-free swap that keeps everything grain-free and compliant without sacrificing that savory, umami depth. The quick pan sauce made with Dijon mustard, apple cider vinegar, and a touch of honey ties the whole thing together in the most satisfying way. Crisp butter lettuce cups stand in for buns, and honestly, once you try it this way, you might not go back. Sliced avocado, halved cherry tomatoes, and thin ribbons of red onion pile on top for color, freshness, and a little crunch in every bite. This recipe serves 4, making it a solid weeknight dinner that comes together fast without any complicated techniques. The patties cook in a single skillet with avocado oil, so cleanup is minimal and the whole process is genuinely approachable. It's the kind of meal that feels light but leaves you completely full — a rare and wonderful thing.
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In a large mixing bowl, combine the ground turkey, 2 tbsp coconut aminos, smoked paprika, garlic powder, onion powder, salt, black pepper, and parsley. Mix with your hands until just combined — do not overwork the meat. Divide into 8 equal portions and press each into a flat patty about 1/2 inch thick.
In a small bowl, whisk together the 3 tbsp coconut aminos, Dijon mustard, apple cider vinegar, honey, and red pepper flakes, if using, until smooth. Set aside.
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