Cook onion and garlic in a small saucepan with oil until very translucent and tender. Once cooked, place in a large bowl and cool.

Add almond flour, egg, Dijon mustard, salt and pepper, and mix well.

Mix in turkey using your hands until combined.

Form the turkey mixture into six patties.

Refrigerate patties for 2 hours.

Next, start making the basil aioli by boiling salted water in a large pot. Then, Put the basil leaves into the boiling water for about 20 seconds.

Take out the basil leaves and squeeze out as much excess water as possible.

In a blender, whirl blanched basil leaves with olive and avocado oils. Then pour the blended basil in a measuring cup or small pitcher and reserve.

In a medium bowl, whisk together garlic, mustard, egg yolks, lemon juice, salt, and pepper.

Whisk in a drop of the basil oil; continue adding drops of oil, whisking until mixture thickens to a mayonnaise-like consistency.

Continuing to whisk, pour in the remaining basil oil in a very thin stream.

Season with additional salt and pepper to taste. And set aside.

Once patties are refrigerated, grill, sauté, or bake until done, turning once until internal temperature reaches 170°F.

When the burger patties are almost cooked, top with cheese; cover and let stand until cheese melts.

Assemble burger with tomatoes, lettuce, and creamy basil aioli.