Juicy, satisfying, and built for the grill pan, these turkey burgers deliver everything you want from a classic cookout staple without any of the usual gut-trigger ingredients. One of the trickiest parts of eating this way is getting that savory, garlicky flavor without actual garlic — and garlic-infused oil solves that problem completely, giving you all the depth with none of the fructan load. Scallion greens stand in for onion and add a fresh, mild bite that works beautifully with the Dijon mustard and Worcestershire sauce folded right into the patty. The thumb-dimple trick keeps each burger flat and even as it cooks, so you get a deep golden crust on the outside and a perfectly juicy center all the way through. Gluten-free buns and a simple stack of butter lettuce and tomato round things out for a complete meal that serves four without any complicated substitutions or specialty items. Optional cheddar melts over the top in the last minute of cooking if you want to go full classic — hard aged cheese is one of those happy wins that fits right in here.
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The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
A serving of up to about 1/2 of a tomato is low in FODMAPs. This recipe contains only about 1/4 of a tomato per serving, making it likely Low FODMAP. If you prefer to always avoid tomato, please tap it and change its rating to Red.
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 — 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 — this prevents the center from puffing up during cooking.
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