Low Carb Turkey Burger

• February 11, 2015
• 0comments

Meal Type:

Overview:

This is my personal favorite turkey burger... and it's so easy to fix these savory and juicy low carb turkey burgers.

The 3 pepper & onion veggie blend is commonly available in frozen food section of the supermarket, and saves lots of time and prep work; combining with the Thick-it-up™ low carb thickener keeps 'em juicy and moist.

Enjoy!

~Brenda~

Ingredients:

1 16 oz. package ground turkey (we used 93%- lean)
1 12 oz. package frozen 3 Pepper & Onion Veggies, partially defrosted
3/4 Teaspoon Thick It Up™ Low Carb Thickener
1/2 teaspoon garlic powder (like Lawry's)
1/2 teaspoon Salt
1/4 teaspoon Pepper

Optional:
1 teaspoon Cajun Seasonings or 2 teaspoons Italian seasonings

Instructions:

Chop the veggies in smaller pieces. In medium-size bowl, combine veggies and

all other ingredients. Stir with spoon to blend well.

Cook's tips:

*If using a non stick skillet or fry pan you probably won't need to coat it first.

*Partially defrosting the frozen veggies makes them easier to chop.

*Individually wrapping the prepared patties before freezing makes it easy to separate them later. Just pop in microwave to reheat.

low carb turkey burger ingredients

Coat a large 10" skillet with non stick cooking spray and heat skillet on medium high till sprinkled on water bounces off.

Spoon burgers into skillet in 7 mounds and press down to make patty size portions. Lightly spray the tops of the burgers with non-stick cooking spray.

Cook patties for 10 minutes, flip and cook for 10 minutes more until juices run clear.

Add a bit of water to the skillet if necessary to prevent sticking. Store in fridge for 3 days or tightly freeze for six months. Makes 7 burgers, just 2 net carbs per burger.

Serving suggestion: As shown with Instant Mashers™-Low Carb-Classic and low carb gravy or as burgers open faced on Carb Counters™ Bistro™ Bread, or between low carb buns.