Best Juicy Turkey Burgers: Easy, Umami-Packed, Gluten-Free

4 standard portions

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Ingredients

• 1 large shallot peeled and roughly chopped (about ⅓ cup)
• ¼ pound white button mushrooms stemmed and roughly chopped (about 2 cups)
• ½ teaspoon Diamond Crystal kosher salt
• ¼ teaspoon Freshly ground black pepper
• 1 pound ground turkey (93% lean)
• 1½ tablespoons mayonnaise
• 1 tablespoon coconut aminos
• avocado oil as needed for forming turkey burgers
• 4 gluten free hamburger buns (optional)
• Lettuce leaves, sliced tomatoes and condiments, as desired (optional toppings)

Method

1. Grab a food processor fitted with a S-shaped blade and add shallot, mushrooms, salt, and pepper to the work bowl. Lock the cover and blitz until the veggies are finely ground (about 20 seconds), scraping down the sides if needed.
2. Add ground turkey, mayonnaise, and coconut aminos. Pulse 8–12 times, or until just combined. Don’t over-process, or the patties can turn dense.
3. Transfer the mixture to a sealed container or covered bowl and refrigerate until ready to cook (up to 2 days). Or freeze turkey mixture for up to 1 month. (Yes, you can totally cook the burgers right away with out chilling them but it will be a little messier when you form the patties.)
4. Heat a 12-inch cast iron, carbon steel skillet, or non-stick skillet over medium heat.
5. Lightly oil your hands with avocado oil and divide the turkey mixture into 4 equal portions.
6. Place two patties into the hot pan and press down until they are about a half inch thick. Cook, until browned on the bottom (about 3 minutes). Flip the patties and cook the other side until lightly browned (about 2 minutes). The patties are finished cooking when both sides are golden brown and the internal temperature of the patties is 165°F. Repeat with the remaining two patties.
7. Toast your buns (if using), and top the patties with your favorite fixings. Enjoy!