Low Carb Turkey Burger Recipe
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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
Directions
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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. |  |
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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. |  |
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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. |  |
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