Whole30 Bunless Turkey Burger Recipe

This Whole30 Bunless Turkey Burger Recipe is not only healthy (low-carb, paleo, gluten-free), but it’s also one of the flavorful turkey burger recipes you’ll ever try! All because of the yellow mustard, onion and garlic powder inside of the burger and the avocado sauce too! On top of that, the grilled zucchini makes you want to eat this Bunless Turkey Burger over and over again. Yum!

Course Main Course

Cuisine American

Keyword burger, dinner, gluten-free, low-carb, lunch, paleo, whole30

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Calories 129kcal

Author Olivia Ribas

Ingredients

For the Turkey Burger

1 lb organic ground turkey
1 egg
1/2 cup red onions chopped
¼ red bell pepper chopped
Kosher salt and freshly ground black pepper to taste
1 teaspoon Dijon mustard or French's Yellow if you're doing Whole30
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon fresh parsley chopped
2 teaspoons extra virgin olive oil for cooking

For Serving

Big head of iceberg lettuce
Slices of red onions tomatoes, microgreen leaves and avocado sauce to serve.

For the Grilled Zucchini

1 medium zucchini cut diagonally into 1/2-inch-thick slices
1 tablespoons olive oil
Kosher salt and freshly ground black pepper to taste

US Customary - Metric

Instructions

To make the burger, combine all ingredients, except the olive oil, in a large bowl. Mix everything well to combine and using your hands divide the mixture into 4-6 burgers.
Heat the olive oil in a
over a medium-high heat. Cook the burger for 5 minutes on each side, or until reach 160°F for well-done. Set them aside.
Making the grilled zucchini: In a small bowl, mix together zucchini, olive oil and salt and pepper. Heat a grill pan over medium high heat. Add zucchini in a single layer and grill for about 2 minutes per side.
To build each burger, top one iceberg leaf with the microgreen leaves, turkey burger, avocado sauce, red onions, tomatoes, more avocado sauce, another turkey burger and grilled zucchini. Top with second iceberg leaf.

Notes

Avoid squeezing the patties together tightly as you don’t want the patties to be dense.
Do not overmix the meat, as it’ll lead to a dense and tough patty.
Avoid using zucchini that's large as they'll be watery.
To store: Keep leftover burger patties in the fridge in an airtight container for up to 5 days.
To reheat: Reheat the turkey burgers on the grill or in the microwave.
To freeze: Flash freeze the raw patties before transferring them to a freezer-safe bag and freeze for up to 3 months.

Nutrition