Paleo Turkey Burgers (Whole30, Keto, Low Carb)
You will love these easy paleo turkey burgers! Packed with veggies then pan-seared to perfection, they're a delicious low carb recipe packed with flavor!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 2 portobello mushrooms finely diced
- 4 tbsp olive or avocado oil divided, plus more for greasing your hands
- 1 bell pepper finely diced
- 1/2 large sweet onion finely diced
- 1 lb ground dark turkey meat
- 1 egg
- 1 tsp kosher salt
- 1 tsp cracked black pepper
- lettuce for serving
- sliced tomato for serving
- sliced red onion for serving
- guacamole for serving
- jalapeno slices for serving
Heat a cast iron skillet over medium high heat. Add two tablespoons oil and heat until shimmering. Add the mushrooms to the oil and sautee, stirring occasionally, until they've released their water content and are browned and crispy, about 10 minutes.
Add the diced bell peppers and onions to the skillet and stir to combine. Continue to sautee, stirring occasionally, until the peppers and onions are just barely soft, about 5 minutes.
Remove the vegetables from heat and set aside until they're cool enough to handle (about 5 minutes).
In a mixing bowl, combine the sautéed vegetables with the ground turkey, egg, salt, and pepper. Mix gently with your hands until the veggies are evenly distributed through the turkey meat.
Place a piece of parchment paper onto a baking sheet or cutting board large enough to fit 6 burger patties.
Rub a bit of oil into your hands. Dive the mixture into 6 equal portions, then form into patties. Re-oil your hands as needed so that you can form the patties without the meat sticking to your hands.
Wipe out the cast iron skillet and place over medium heat. Add 1 tablespoon of oil and heat until it shimmers. Place three turkey burgers into the cast iron skillet, leaving space in-between. Sautee five minutes, or until a good crust forms and you meet little resistance when attempting to flip. Flip the burgers, then sautee on the remaining side for an additional 5 minutes, or until an instant read thermometer reaches at least 165*. Remove the burgers from the skillet and repeat with the remaining patties.
Build your burger. Place several lettuce slices onto a plate, then place the tomato and a burger on top of the lettuce. Top the burger with red onion, guacamole, and jalapeno slices. Alternatively, place the guacamole under the burger and top with a fried egg. Serve immediately. Leftover burgers keep in a tightly sealed container in the fridge for up to 5 days. Reheat by sautéing in a cast iron skillet over medium high heat in a bit of oil.
Calories: 223kcal | Carbohydrates: 6g | Protein: 17g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 84mg | Sodium: 260mg | Potassium: 234mg | Fiber: 2g | Sugar: 3g | Vitamin A: 300% | Vitamin C: 65.2% | Calcium: 30% | Iron: 1.8%