Herbed Turkey Burgers with Lemon Aioli (low FODMAP)

20 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make-ahead: Steps 1-4

Best turkey burgers ever! I tucked some cooked bacon in with the turkey meat to add some extra pizzazz and, combined with the flavorful herbs and a slice of extra sharp cheddar, these burgers are delicious. Serve with plenty of lemon aioli, sliced tomatoes, and a crisp salad on the side, such as my Classic Caesar salad, and you’ll have a delicious meal. Gluten-free buns are optional and really not needed at all.

Ingredients: Turkey Burgers

1 pound bacon

2 pounds ground turkey

1 bunch green onions, green part only (finely chopped)

1 jalapeno pepper, seeded and finely chopped

3 tablespoons garlic-infused olive oil, plus more for brushing burgers before grilling

1 tablespoon flat-leaf parsley, finely chopped

1 tablespoon fresh oregano, finely chopped

1 tablespoon fresh rosemary, finely chopped

1/2 teaspoon Kosher salt and 1/2 teaspoon black pepper (or to your preference)

8 slices extra sharp cheddar cheese

Ingredients: Lemon Aioli

1 cup mayonnaise

1 tablespoon lemon zest

2 tablespoons fresh-squeezed lemon juice

1/2 teaspoon Kosher salt

1/2 teaspoon Smoke N Sanity Essence of Garlic Salt (use code IBSGC10 for 10% discount)

Directions: Lemon Aioli

(1) Make the lemon aioli: Combine all ingredients in a small mixing bowl. Whisk until smooth. Transfer the aioli to a small serving bowl and keep chilled in the refrigerator until ready to serve.

Directions: Turkey Burgers

(2) Cook the bacon: Preheat the oven to 400 degrees F. Put the bacon on a rimmed baking sheet lined with foil. Put the bacon in the hot oven and cook for 10 minutes. Turn off the oven and leave the bacon in the oven with the door closed for another 10 minutes. Remove from the oven, drain on paper towels. Chop the cooked bacon and set it aside to cool.

(3) Prepare the turkey meat: Combine ground turkey with the cooked and chopped bacon, green onions, fresh herbs, salt, and pepper. Add 2 tablespoons of garlic-infused olive oil and blend well (I use my hands to blend the meat as it ensures you really blend everything together evenly).

(4) Make the patties: Dip your fingers in olive oil to prevent the meat from sticking to your hands and form into 8 equally-sized patties. Brush the top of each patty with olive oil.

Make-ahead note: At this point, you may keep the formed patties on a plate in the refrigerator until you’re ready to cook them.

(5) Cook the burgers: Preheat your BBQ grill to medium-high (about 400 degrees F). Once the grill is preheated (about 15 minutes), put the burgers, oil side down, on the hot grill. Brush the second side of each burger quickly with olive oil, then cook for 5 - 7 minutes. Flip the burgers and cook on the other side until almost done (about 3 minutes). Then add the slice of cheese and cook another minute or two until the cheese is melted.

(6) Plate and serve: Serve with plenty of lemon aioli, sliced tomatoes, and a crisp salad on the side, such as my Classic Caesar salad. Gluten-free buns are optional and really not needed at all—especially if you make the sourdough croutons in with my Caesar salad.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

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