Ingredients

• 1 lb lean ground turkey
• 1 large egg
• 1/4 cup gluten-free oat flour or gluten-free breadcrumbs
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Add the ground turkey, egg, oat flour or breadcrumbs, Dijon mustard, olive oil, garlic, onion powder, smoked paprika, oregano, salt, and black pepper to a large bowl.
2. Gently mix until the ingredients are just combined. Avoid overmixing, which can make the burgers dense.
3. Divide the mixture into 4 equal portions and gently shape each portion into a patty about 3/4 inch thick.
4. Press a shallow indentation into the center of each patty with your thumb to help the burgers cook evenly.
5. Refrigerate the patties for 15 to 20 minutes to help them firm up and hold their shape while cooking.
6. Preheat a grill or outdoor griddle to medium-high heat, about 375°F to 400°F, and lightly oil the cooking surface.
7. For a Blackstone, place the patties on a clean, lightly oiled section of the griddle and leave plenty of space between them.
8. Cook for 5 to 6 minutes without moving or pressing down on the patties, allowing a browned crust to develop.
9. Flip each burger once and cook for another 5 to 6 minutes, or until the center reaches an internal temperature of 165°F.
10. If using gluten-free buns, place them cut-side down on a lightly oiled or buttered cooler section of the griddle during the final 1 to 2 minutes to lightly toast them.
11. Remove the burgers from the heat and let them rest for 3 to 5 minutes before serving.

Notes & Tips

• Ground turkey is lean and can dry out easily, so avoid overmixing the meat or pressing down on the patties while they cook.
• A Blackstone or other outdoor griddle works especially well because the flat cooking surface develops an even browned crust while helping the patties retain their juices.
• Unlike smash burgers, these turkey patties should not be smashed. Form them before cooking, place them on the hot surface, and leave them alone until ready to flip.
• Chilling the formed patties for 15 to 20 minutes makes the softer turkey mixture easier to handle and helps prevent the burgers from breaking apart.
• Cook ground turkey to an internal temperature of 165°F, checking through the side of the patty with an instant-read thermometer for the most accurate reading.
• Certified gluten-free oat flour works especially well as a binder and keeps the texture tender.
• Serve on a toasted gluten-free bun or lettuce wrap, or skip the bun and pair with griddled vegetables or sweet potato wedges.
• For meal prep, cooked patties refrigerate well for up to 4 days.
• Freeze uncooked patties separated by parchment paper or freeze cooked patties for up to 3 months.