In a large mixing bowl, combine ground turkey, finely chopped shallot, minced garlic, grated asiago or parmesan cheese, dried rosemary, onion powder, red pepper flakes, salt, and black pepper. Use your hands to mix gently until just combined.

Divide the mixture into 8 to 10 equal portions, rolling each into a ball before flattening to form patties about ¾-inch thick. Chill in the refrigerator for about 10 minutes.

Heat a cast-iron skillet or non-stick pan over medium to medium-high heat, adding 1 tablespoon of olive oil. Allow to heat for approximately 2 minutes until shimmering.

Place the chilled turkey patties into the hot skillet and cook for about 4-5 minutes on one side until golden brown. Flip and cook for another 4-5 minutes until juices run clear and internal temperature reaches 165°F.

Once fully cooked, remove from skillet, let rest for a few minutes, then serve on gluten-free buns or lettuce wraps with preferred toppings.