Paleo Turkey Burger

Total time30 min

Prep time15 min

Cook time15 min

Juicy turkey patties get their savory backbone from scallion greens, fresh parsley, smoked paprika, and a good glug of garlic-infused oil, all seared in a hot skillet until deeply golden on the outside and cooked through to a juicy 165°F center. That quick dimple-and-sear trick keeps the patties flat and evenly browned, so every bite has that steakhouse-style crust. The real standout, though, is the maple-mustard spread — tangy Dijon, a touch of maple syrup, and a splash of apple cider vinegar whisked into a glossy, sweet-and-sharp sauce that coats crisp lettuce and juicy tomato slices beautifully. Pile the patty high with that lettuce and tomato and you've got a satisfying, protein-forward meal with big flavor and zero fuss. It's a straightforward, ingredient-driven dinner that fits neatly into a Paleo kitchen, no elaborate techniques required.

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Ingredients

4 servings

For the patties

1 lb ground turkey (93% lean)
Simple Truth Natural 93% Lean 7% Fat Ground Turkey Simple Truth Organic 93% Lean Ground Turkey Plainville Farms 94% Lean Ground Turkey True Goodness 93% Lean Ground Turkey, 16 oz Sprouts All-Natural 93% Lean Fresh Ground Turkey
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2 tbsp garlic-infused oil, divided
3 scallions, green tops only, thinly sliced
2 tbsp fresh flat-leaf parsley, finely chopped
1 tsp dried oregano
½ tsp smoked paprika
¾ tsp kosher salt
¼ tsp black pepper

For the maple-mustard spread

2 tbsp dijon mustard
1 tbsp maple syrup
1 tsp apple cider vinegar

For serving

4 gluten free burger buns
4 leaves butter lettuce
2 medium tomatoes, sliced (about ⅔ medium per serving)

Instructions

1
In a small bowl, whisk together the Dijon mustard, maple syrup, and apple cider vinegar until smooth. Set aside.
2
In a large mixing bowl, combine the ground turkey, 1 tbsp of the garlic-infused oil, scallion greens, parsley, oregano, smoked paprika, salt, and pepper. Mix with your hands until just combined — do not overwork the meat, or the patties will be dense.

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