You can make these turkey burgers in the oven, which is one reason why they are so easy. They are adapted from my friend Alyssa Gagarin of Meal Prep Chef, and are a client favorite over there. By loading them up with spinach and avocado, these burger patties are packing some serious nutrient density and are an excellent source of antioxidants, fiber, protein, omega-3 fatty acids, and vitamin A. The best part is that they remain moist and juicy, thanks to the creamy avocado! Since it’s divided between 8 patties, the avocado still remains low FODMAP if you stick to a single serving. To make this AIP omit the spices, mayo and egg, and use 2 tablespoons arrowroot starch instead of the almond flour. These are Whole30 friendly if served “naked” on a lettuce wrap. To make a smoky herbed mayo for serving, just combine ¼ cup mayo with ¼ teaspoon smoked paprika and 2 tablespoons chopped cilantro. These are my preferred GF buns!