These juicy turkey burgers get their savory depth from a mix of scallion greens, chopped parsley, and a good hit of Dijon mustard worked right into the meat, so every bite stays flavorful without being heavy. A quick dimple in the center of each patty keeps them flat and even as they sear in a hot skillet, developing a deep golden crust before finishing with melted cheddar right on top. Piled onto toasted gluten free buns with crisp butter lettuce and a thick tomato slice, this is the kind of burger that feels like a classic backyard cookout staple. It's simple enough for a weeknight but satisfying enough for a weekend grill session, and it's a solid, reliable option for a gluten free table.
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Learn more ā4 servings
In a large mixing bowl, combine the ground turkey, sliced scallion greens, garlic-infused oil, parsley, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix with your hands just until the ingredients are evenly distributed ā stop as soon as the mixture is uniform, about 30 seconds of mixing.
Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb ā this prevents the center from puffing up during cooking.
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