Paleo Tuscan Herb Turkey Burger

Total time55 min

Prep time20 min

Cook time20 min

Ground turkey gets packed with fresh basil, oregano, rosemary, and a hit of turmeric and ginger, then seared in a hot skillet until the outside turns deep golden and the inside stays juicy. Garlicky wilted spinach with a splash of apple cider vinegar brings a bright, tangy contrast, and a simple lemon-olive oil drizzle ties the whole plate together right before serving. The cassava flour flatbreads underneath give you something sturdy to build on without pulling focus from the herb-forward patty itself. Every component here — from the whole-food seasonings to the quick pan-seared spinach — is the kind of straightforward, produce-and-protein cooking that fits naturally into a Paleo kitchen. It's a satisfying, restaurant-worthy burger night that still feels light and green.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!