Add the ground turkey to a large mixing bowl.

Thinly slice the green onions and coarsely chop the fresh cilantro. Add both to the bowl with the turkey.

In a separate medium bowl, whisk together the ground cumin, ground coriander, chili powder, gluten-free soy sauce, and eggs until evenly combined. Pour the egg mixture over the turkey and fold together gently with your hands or a spatula until the seasoning is just distributed — avoid overworking the meat, which makes the patties dense.

Divide the mixture into 8–10 equal portions. Shape each into a patty about 4 inches (10 cm) in diameter and ½ inch (1.3 cm) thick. Press a shallow dimple into the centre of each patty with your thumb — this prevents the burgers from puffing up into a dome as they cook.

Heat 1 tablespoon of neutral oil in a large non-stick or cast-iron skillet over medium-high heat. Once the oil shimmers, add the patties in a single layer without crowding (cook in batches if needed). Cook for 4–5 minutes per side until the internal temperature reaches 165°F / 74°C on an instant-read thermometer. The exterior should be golden brown and slightly charred at the edges.

Serve immediately on toasted gluten-free hamburger buns with your favourite toppings — sliced avocado, lettuce, tomato, and a squeeze of sriracha mayo all work well.