Place the meat in a large bowl. With your fist, make a dent in the middle of the meat. Add the finely chopped shallot, garlic, cheese, dried rosemary, onion powder, red pepper flakes, salt, and black pepper.
2 pounds ground Turkey (93% lean), 1 shallot, 2 large garlic cloves, 1 cup hard grated Asiago or Parmesan Cheese, 1 teaspoon dried Rosemary, 1 teaspoon onion powder, ¼ teaspoon red pepper flakes, 2 teaspoons salt, 1 teaspoon black pepper
Use your hands to combine all the ingredients. Divide the mixture into 8 or 10 equally-sized parts.
Roll each piece into a ball. Use the palms of your hands to flatten them into turkey burger patties.
Coat the bottom of a large skillet with 1 tablespoon of olive oil and heat over medium heat (for about 2 minutes). I like to sprinkle the bottom of the pan with some salt (optional).
Place the turkey burgers in the skillet and cook on both sides for 5 minutes or until cooked through and slightly browned on both sides. Add more salt and pepper to taste.
Note: Cook them first on one side for 4 to 5 minutes until browned. Then gently flip the burgers and press them down slightly with your spatula for a few seconds so they don't rise up—don't smash them. Then allow browning on the other side for another 4 to 5 minutes.
Enjoy with a large salad (low-carb) or place on your favorite (gluten-free) bhamburger uns.
Extra garnishes: extra slices of Asiago cheese, bread and butter pickles, tomato slices, thinly sliced red onions, sugar-free ketchup, sweet and spicy mustard, and ¼ teaspoon olive oil to coat the bun.