Place the basil and peeled garlic in a food processor fitted with the S-blade. Process for a few seconds until finely minced.

Heat 2 tablespoons filtered water on the stove or microwave. Add the cream of tartar and the baking soda and stir. It will fizz up.

Add the turkey (in a few chunks), dried herbs, olive oil, and warm water mixture to the food processor. Pulse a few times (about 5-7 short pulses) until evenly blended. Do not over mix.

Form into evenly sized patties. I use an egg ring on a silicone-lined baking sheet. Then I can freeze them for later. If freezing, take frozen patties off the silicone sheet, separate with waxed paper, and freeze in a ziptop freezer-safe bag for up to three months.

If cooking, heat a grill, grill pan, or skillet to medium. Cook for 5 minutes per side. Serve immediately.

For paleo/grain-free/Whole30, use lettuce or Savoy cabbage leaves as the bun.