Save the heels from your favorite gluten-free bread - freeze them and they'll be ready to turn into bread crumbs.
Ingredients
½ cup finely grated Gruyere cheese
4 scallions, thinly sliced
¼ cup gluten-free breadcrumbs
¼ cup Dijon mustard
1 garlic clove, minced
1½ pounds ground turkey (93 percent lean)
Coarse salt and ground pepper
Vegetable oil (for the grill)
Instructions
Heat up your grill to high heat.
Meanwhile, add the cheese, scallions, breadcrumbs, mustard and garlic to a large bowl. Stir with your hands or a large fork. Add the turkey and gently combine. Season with salt and pepper.
Divide the turkey into four portions and form each portion into a one-inch patty.
Lightly oil the grill. Sear each burger on the hottest part of the grill; about 2-3 minutes a side. Move the burgers to a cooler part of your grill and continue grilling, about 5-7 minutes a side, until cooked through.
Serve protein-style on iceberg lettuce or on gluten-free (or regular) hamburger buns.
Suggested accompaniments include guacamole; slices of tomato, onion and pickles; ketchup, mustard and, of course, potato chips.