These juicy turkey patties are packed with fresh basil, oregano, and rosemary, plus a hit of garlic and warm turmeric that seasons the meat clean through. A quick sear gets that deep golden crust locked in before the patties finish cooking to tender, juicy perfection. Garlicky wilted spinach with a bright splash of apple cider vinegar adds savory depth alongside a lemon-olive oil drizzle that ties the whole plate together. Built on cassava flour flatbreads instead of a traditional bun, this one comes together as a naturally gluten free meal with zero sacrifice on flavor or texture. It's a vibrant, herb-forward dinner that feels fresh enough for a weeknight and special enough for company.
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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 ā do not overwork.
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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