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Bunless Herbed Turkey Burgers

By June 17, 2018Recipes
Reading Time: 2 minutes
The next Whole Life Challenge starts in:

We love the grill for most any meal. And, for a slight twist on the standard, we like to mix it up by making turkey burgers.

Ground turkey is a great source of lean protein. And we keep this meal gluten-free and low-carb by foregoing a bun — replacing it with a nice Bibb lettuce “wrap.”

When paired with tomato, onion, pickle, avocado, and whatever-else-you-prefer, these turkey burgers are a delicious alternative to beef (which you’ll never hear us complain about, either).

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So, break out the grill and get practicing with this recipe. Those summer parties and holidays are right around the corner!

P.S. Feel free to add any side(s) you like. We like these Oven Baked Beet Chips!

Bunless Herbed Turkey Burgers

Ground turkey is a great source of lean protein. And we keep this meal gluten free and low carb by foregoing a bun — replacing it with a nice Bibb lettuce “wrap.”
Category Dinner, Lunch, Paleo, Turkey
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Author Brandon Cress


Burger Ingredients:

  • 1.5 pounds ground turkey
  • 2 tbsp shallot minced
  • 1 tbsp garlic minced
  • 1 tbsp lemon zest
  • 2 tbsp rosemary chopped
  • 2 tbsp thyme chopped
  • 1 tbsp sage chopped
  • Salt and pepper to taste

Serving the Burgers:

  • Lettuce for wraps
  • Tomato sliced
  • Onion sliced
  • Deli mustard and/or mayo


  1. Preheat grill to medium-high heat.
  2. In a large bowl, mix all ingredients well.
  3. Form into six-ounce burgers and season with salt and pepper on both sides.
  4. Place on well-oiled grill. Cook on medium-high for five minutes per side or until internal temperature reaches 165 degrees.
  5. Serve on lettuce wraps with toppings on side.

Recipe Notes

Click here for a simple paleo and WLC-compliant mayo recipe.

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Brandon Cress
Brandon is a slightly paleo locavore and the production manager at The Good Kitchen. He can skin and dice butternut squash in record time and has prepped thousands of pounds of local produce without blinking an eye.

Brandon has over a decade of experience working in professional kitchens and has been a part of The Good Kitchen team since the beginning. He works with The Good Kitchen marketing staff to produce delicious, healthy recipes the everyday chef can use. He’ll never turn down a pot roast, but has been known to eat up the vegetarian eggplant lasagna.