Summer definitely calls for burgers, and this turkey burger recipe won’t disappoint.
Ground turkey is a great, anti-inflammatory protein option for burgers. Loaded with garlic, onion and coconut aminos, these burgers are juicy and full of flavor.
If you haven’t used them before, coconut aminos are the perfect substitute for soy sauce – especially if you need to avoid gluten, or need an anti-inflammatory option. Coconut aminos have a nutty, salty flavor and can be used in any recipe that calls for soy sauce or to just add a little umami to your dish.
This recipe is great for those who need low FODMAP, Paleo, AIP, Keto-friendly, gluten-free, dairy-free and anti-inflammatory foods.
These burgers would be delicious in a lettuce wrap or as a burger bowl. Serve with a side of homemade sweet potato fries or veggie kabobs for the perfect summer dinner.
1 lb Ground Turkey Breast
1 1/2 tsps Coconut Aminos
1/2 cup Yellow Onion (minced, fresh)
1 clove Garlic (minced)
1/4 cup Parsley (chopped)
1 tsp Salt
1/2 tsp Black Pepper
1 1/2 tsps Extra Virgin Olive Oil (Optional; Coconut or Avocado Oil may be used as well)
1. In a large bowl, add turkey, coconut aminos, minced onion, garlic, parsley, salt, and pepper.
2. Preheat a large skillet over medium-high heat.
3. Combine ingredients together and form into four patties.
4. Add Extra Virgin Olive Oil (Coconut or Avocado Oil) to pan. Add patties, flipping once during cooking. Internal temperature should be around 180 degrees F.