AIP Friendly Tuscan Herb Turkey Burger

Total time55 min

Prep time20 min

Cook time20 min

These herb-packed turkey burgers bring serious Italian-countryside energy to your plate — fragrant with fresh basil, oregano, and rosemary, and brightened by a simple lemon and olive oil drizzle that ties everything together beautifully. The patties get their depth from real, whole ingredients: minced garlic, a touch of turmeric and ginger, and a generous handful of fresh herbs folded right into the meat. Skipping the bun is never a sacrifice when cassava flour flatbreads are doing the heavy lifting — they keep things satisfying and completely grain-free without any of the usual compromises. The garlicky wilted spinach on the side is a quick, elegant move that adds color, nutrients, and a gentle tang from apple cider vinegar. This approach works so well because every single component — from the cooking fat to the finishing drizzle — is built around clean, compliant ingredients with no hidden fillers or nightshade-based condiments to worry about. It serves four, making it a smart weeknight dinner that feels far more special than the effort involved.

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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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3 cloves garlic, minced
¼ cup fresh basil leaves, finely chopped
1 tbsp fresh oregano leaves, finely chopped
1 tsp fresh rosemary, finely chopped
½ tsp ground turmeric
¼ tsp ground ginger
¾ tsp fine sea salt
1 tbsp olive oil

For the spinach

2 tbsp olive oil
2 cloves garlic, thinly sliced
4 cups baby spinach
1 tbsp apple cider vinegar
¼ tsp fine sea salt

For serving

4 cassava flour flatbreads or cassava tortillas
1 tbsp fresh lemon juice
1 tbsp olive oil
¼ cup fresh basil leaves, torn (optional)

Instructions

1
In a large mixing bowl, combine the ground turkey, minced garlic, chopped basil, oregano, rosemary, turmeric, ginger, salt, and 1 tbsp olive oil. Mix with your hands until the herbs and seasonings are evenly distributed throughout the meat, about 30 seconds — do not overwork.
2
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. Refrigerate the patties for 15 minutes to help them hold their shape during cooking.

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