These juicy turkey patties get their flavor from a generous mix of fresh basil, oregano, and rosemary, with a warm hit of turmeric and ginger running through every bite. A quick sear in olive oil gives the outside a deep golden crust while keeping the inside tender and juicy all the way to that perfect 165Ā°F finish. Wilted baby spinach, brightened with a splash of apple cider vinegar, adds a savory, slightly tangy contrast alongside the burger. Everything gets piled onto a soft cassava flour flatbread and finished with a simple lemon-olive oil drizzle and torn basil for a fresh, herby lift. It's a light but satisfying dinner with big Tuscan flavor in every layer, and it's a genuinely easy one to build a Low FODMAP meal plan around.
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A serving of up to about 2 1/2 cups of baby spinach is low in FODMAPs. This recipe contains only about 1 cup per serving, making it likely Low FODMAP. If you prefer to always avoid baby spinach, please tap it and change its rating to Red.
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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