These turkey burgers are topped with sautéed mushrooms, creamy avocado and flavorful fresh thyme and served on top of crispy butter lettuce leaves. We opted to use organic dark meat turkey to keep the fat content higher than traditional light meat and we like that it helps keep these patties tender!
Prep Time: 5 minutes
Cooking Time: 20 minutes
3 butter lettuce leaves
8 ounces of ground turkey
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 tablespoon butter
1/3 cup cremini mushrooms, sliced
1 tablespoon coconut aminos
¼ red onion, peeled & thinly sliced
1 medium avocado, peeled & sliced
3 small sprigs of fresh thyme
Add ground turkey, sea salt, black pepper and garlic powder in a bowl and gently mix together. Form three patties with your hands and set aside.
Heat a cast-iron skillet to medium-high heat and when hot, arrange patties in the skillet, not moving once set, and sear until golden, about 5 minutes per side. When done, set aside.
In the same skillet, add butter, sliced mushrooms and coconut aminos and sauté until mushrooms are soft, about 5 minutes.
Arrange butter lettuce leaves on a plate and layer each with a turkey burger, sliced red onion, sautéed mushrooms and sliced avocado, storing any leftovers in the fridge for up to 3 days.
Net Carbs: 2