Prep the mix-ins: Grate half a small yellow onion on the fine side of a box grater. Squeeze it with a paper towel to remove excess moisture. Mince one small garlic clove if using fresh.

Make the burger mixture: In a large bowl, combine 1 lb ground turkey, 2 tablespoons almond flour, 1 egg, 2 tablespoons mayonnaise, 1 teaspoon Dijon, 1 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, the grated onion, and garlic. Mix gently with a fork or your hands until just combined. Do not overwork.

Form the patties: Divide into 4 equal portions. With wet hands, shape into patties about 3/4 inch thick, slightly wider than your lettuce “bun.” Press a small dimple in the center of each patty to prevent doming.

Chill briefly: Place the patties on a plate, cover, and chill for 10–15 minutes. This helps them hold together and sear better.

Heat the pan: Preheat a cast-iron skillet or heavy pan over medium-high heat. Add 1–2 tablespoons avocado oil or ghee.

Sear the burgers: Add the patties and cook without moving them for 4–5 minutes, until a deep golden crust forms. Flip and cook another 4–5 minutes. If using cheese, add it during the last minute and cover to melt.

Check doneness: Turkey should reach an internal temperature of 165°F (74°C). If the center needs a bit more, lower the heat and cook 1–2 minutes longer.

Make a quick sauce: Stir 2 tablespoons mayonnaise with 1 teaspoon Dijon, a squeeze of lemon, a pinch of salt, and a few drops of hot sauce.

Assemble: Layer large lettuce leaves to make a sturdy wrap. Add the burger, sauce, pickle slices, avocado, a thin slice of tomato (optional), and red onion. Top with more lettuce and wrap snugly.

Serve: Pair with cucumber slices, a simple side salad, or roasted vegetables for a satisfying low-carb meal.