Savory Stuffed Turkey Burgers | Paleo, Whole30
Servings: 4
Calories: 161kcal
Ingredients
- 1 lb ground turkey
- 1/2 cup sliced mushrooms, roughly chopped
- handful arugula or baby spinach torn
- 1/4 cup diced white onion
- 1 tsp ghee
- 2 cloves fresh garlic, minced
- 2 tbsp sun dried tomatoes, julienned then chopped
- 2 egg whites
- pinch salt and pepper
Instructions
- Melt the ghee in a skillet over medium heat. Add the mushrooms, onion, garlic, and arugula, and cook until the veggies just begin to soften and greens are wilted (about 3 minutes).
- Transfer to a large bowl, and allow to cool. Stir in the remaining ingredients (turkey, egg whites, salt & pepper).*
- Divide the mixture & shape into 4* equally sized patties. I pinch with my fingers to make them a little thinner in the middle (helps keep them from getting too round when they cook). Sprinkle each side with salt & pepper.
- Heat a large skillet to medium-high heat, and coat with cooking oil of your choice (I like avocado oil). Add all four patties to the skillet and cook for 6 minutes. Flip the burgers, and continue cooking for 4 minutes.
- Serve hot!
Notes
- Step one is optional! If you're short on time, just mix the raw veggies in without sautéing (this just adds more flavor). They will cook just fine with the burgers!
- If your meat mixture doesn't seem firm enough to form a patty, add a couple of tablespoons of flour (almond, coconut, whatever you have on hand).
- You can also make these into smaller patties, and treat them more like a slider.
- Feel free to substitute whatever other mix-ins you like: green onion, bacon, prosciutto, roasted peppers, etc.
Nutrition
Calories: 161kcal | Carbohydrates: 3g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 90mg | Potassium: 503mg | Fiber: 1g | Sugar: 2g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg