Crush the pork rinds into fine crumbs (they should resemble breadcrumbs in texture), mince the garlic, thinly slice the basil into ribbons, and chop the chives. Having everything prepped and ready before mixing ensures the turkey stays cold and maintains the best texture for forming patties.

In a large bowl, combine the ground turkey with the pork rind crumbs, onion powder, salt, black pepper, and smoked paprika. Mix gently with your hands until just combined—don't overwork the meat or the burgers will become dense and tough. The pork rinds act as a binder to keep these lean burgers moist and tender.

Add the egg, minced garlic from Step 1, basil ribbons, chives, and ketchup to the turkey mixture. Gently fold these ingredients into the base until evenly distributed. I like to add the aromatics separately after the initial mixing so they stay fresh and vibrant rather than getting broken down by overworking the meat.

Divide the mixture into four equal portions and gently form each into a patty about 3/4 inch thick, making a slight indent in the center with your thumb to prevent them from puffing up during cooking. Heat a grill or cast-iron skillet to medium heat, then cook the patties for 5-7 minutes per side until they reach an internal temperature of 165°F. Avoid pressing down on the burgers while cooking, as this squeezes out the flavorful juices.

Transfer the cooked burgers to a plate and let them rest for 2-3 minutes. This brief rest allows the juices to redistribute throughout the patty, keeping them moist and tender when you bite into them. Serve with your favorite keto-friendly toppings like lettuce wraps, cheese, bacon, or avocado.