Why This Recipe Works :
Turkey burgers often get a bad reputation due to their dry, crumbly texture and lackluster flavor. With a few tricks, though, we were able to turn this keto-friendly dish into a rich, moist, flavor-packed burger you’ll want to add to your weekly routine. To give the sauce’s flavors time to meld, we made it first. A combination of mayonnaise, olive oil, and sour cream was brightened up with some lemon juice and zest (we love the zest for its concentrated lemon flavor that’s not too sour or carb-heavy). Then, we worked on the patties. To add moisture to ground turkey, we mixed in grated zucchini and sweet carrot. Grated Parmesan (think meatballs) not only helped to bind the patties, but also gave them texture and the perfect salty bite. Shaping a slight depression or divot in the center of the patty helped the meat expand evenly over heat rather than swelling up in the middle. Searing the patties first resulted in proper browning and a crisp exterior; we made sure to give them lots of oil to soak up so they were rich and deliciously keto. For “buns” we used crisp iceberg lettuce leaves, satisfyingly crunchy and subtly sweet. Finally, fresh cherry tomatoes and sliced avocado brought everything together. Be sure to use ground turkey, not ground turkey breast (also labeled 99 percent fat-free), in this recipe.
Jump to RecipeDirections :
- Combine mayonnaise, 1 tablespoon oil, sour cream, and lemon zest and juice in bowl. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
- Break ground turkey into small pieces in large bowl. Add zucchini, carrot, Parmesan, 1 tablespoon oil, and pepper and gently knead with your hands until well combined. Divide turkey mixture into 4 equal portions, then gently shape each portion into ¾-inch-thick patty. Using your fingertips, press center of each patty down until about ½-inch thick, creating slight divot.
- Sprinkle patties with salt. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until just smoking. Transfer patties to skillet, divot side up, and cook until well browned on first side, 4 to 6 minutes. Flip patties, reduce heat to medium-low, and continue to cook until browned on second side and burgers register 160 degrees, 5 to 7 minutes. Transfer burgers to plate, tent with aluminum foil, and let rest for 5 minutes.
- Toss tomatoes and basil with remaining 1 tablespoon oil and season with salt and pepper to taste. Using 2 lettuce leaves stacked together, create 4 lettuce wraps. Serve burgers on wraps, topped evenly with sauce, tomato mixture, and avocado.
Turkey Veggie Burgers
Ingredients
- 6 tablespoons mayonnaise
- ¼ cup extra-virgin olive oil divided
- ¼ cup sour cream
- ½ teaspoon grated lemon zest plus 1 tablespoon lemon juice
- 1 pound ground turkey
- 1 small zucchini 6 ounces, shredded
- 1 carrot 3 ounces, peeled and shredded
- 1 ounce Parmesan cheese grated (½ cup)
- ¼ teaspoon pepper
- ¼ teaspoon table salt
- 5 ounces cherry tomatoes halved
- 1 tablespoon chopped fresh basil
- 8 large iceberg lettuce leaves
- 1 avocado 8 ounces, halved, pitted, and sliced ¼ inch thick
Instructions
- Combine mayonnaise, 1 tablespoon oil, sour cream, and lemon zest and juice in bowl. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
- Break ground turkey into small pieces in large bowl. Add zucchini, carrot, Parmesan, 1 tablespoon oil, and pepper and gently knead with your hands until well combined. Divide turkey mixture into 4 equal portions, then gently shape each portion into ¾-inch-thick patty. Using your fingertips, press center of each patty down until about ½-inch thick, creating slight divot.
- Sprinkle patties with salt. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until just smoking. Transfer patties to skillet, divot side up, and cook until well browned on first side, 4 to 6 minutes. Flip patties, reduce heat to medium-low, and continue to cook until browned on second side and burgers register 160 degrees, 5 to 7 minutes. Transfer burgers to plate, tent with aluminum foil, and let rest for 5 minutes.
- Toss tomatoes and basil with remaining 1 tablespoon oil and season with salt and pepper to taste. Using 2 lettuce leaves stacked together, create 4 lettuce wraps. Serve burgers on wraps, topped evenly with sauce, tomato mixture, and avocado.