Obviously within the Paleo diet, the main omission when it comes to burgers is the bready bun. But I want to show that Paleo burgers do not have to be boring pieces of meat covered in ketchup. There are plenty of flavorful options for Paleo burgers that will make you forget the bun.
Turkey burgers are a slightly healthier option for weeknight dinners. Turkey burgers have an advantage over beef burgers in that they are a little lower in calories and fat. Ground turkey breast is the leanest option. I recommend avoiding the flavored or pre-seasoned burgers that are sometimes at the store, which can be loaded with sodium. Making your own turkey burgers right at home is easy and quick.
This recipe is a great opportunity to pile on the veggies. Spinach, tomatoes, and onions all make great accompaniments to turkey burgers. Grilled onions or mushrooms can add a delicious layer of flavor. Serve avocado on the side for creaminess, or it’s really easy to stir together an aioli to top the burger. I made a garlic aioli with a little parsley mixed in.
My favorite aspect of turkey burgers is their quick cooking time. Dinner can be ready in twenty minutes. They can be thrown on the grill or cooked on a grill pan if you are cooking indoors (like me). Serve the burgers on a bed of greens and tomatoes, or wrapped in lettuce. Perhaps add a side of sweet potato fries for a complete and healthy meal.
- 1 lb. ground turkey
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 tsp coriander
- Pinch of cayenne
- 2 green onions, chopped
- 1 tomato, sliced
- 2 cups fresh spinach or arugula
- 1 avocado, sliced
- Add the ground turkey, onion powder, paprika, salt, pepper, coriander, cayenne, and green onions to a large bowl and stir to combine. Use your hands to form into burger patties.
- Heat the grill to medium-high heat and cook the burgers for 5-6 minutes on each side, or until cooked through. Serve the burgers over sliced tomato, spinach, and avocado.
|Vitamin A||129.8 µg|
|Vitamin C||15.2 mg|
|Folic Acid (B9)||88 µg|