Make your own super-quick turkey burgers, then freeze for later
One of the things that was a drag about going low-sodium was finding out how many pre-made foods were now off limits. Exhibit A: the turkey burger. Turkey is a nutritious food, lower on the food chain, with less of a planetary footprint. But pick up a package of frozen turkey burgers, and you don’t know what you’ll find in there. Except tons of sodium, and maybe other stuff you don’t want to be eating.
This turkey burger recipe uses one trick from Melissa Joulwan’s Well Fed 2 cookbook: a combination of cream of tartar and baking soda that makes these absolutely tender and succulent. If you’re watching your sodium super-closely, skip that step. I use both dried and fresh herbs to amp up the flavor and a drizzle of olive oil to help add moisture and healthy fats.
paleo, gluten-free, celiac diets
Not recommended for:
paleo, low-sodium, migraine diets
You might also like:
Mediterranean turkey burgers
- 1 handful basil leaves (fresh) or 1 package
- 1 clove garlic large, or two small
- 1 pound turkey (ground) (package might be a little over, that's okay)
- 1 tbsp Italian seasoning or see notes below
- 1/2 tsp black pepper
- 1/2 tsp cream of tartar
- 1/4 tsp baking soda
- 1 tbsp olive oil (extra virgin)
- Place the basil and peeled garlic in a food processor fitted with the S-blade. Process for a few seconds until finely minced.
- Heat 2 tablespoons filtered water on the stove or microwave. Add the cream of tartar and the baking soda and stir. It will fizz up.
- Add the turkey (in a few chunks), dried herbs, olive oil, and warm water mixture to the food processor. Pulse a few times (about 5-7 short pulses) until evenly blended. Do not over mix.
- Form into evenly sized patties. I use an egg ring on a silicone-lined baking sheet. Then I can freeze them for later. If freezing, take frozen patties off the silicone sheet, separate with waxed paper, and freeze in a ziptop freezer-safe bag for up to three months.
- If cooking, heat a grill, grill pan, or skillet to medium. Cook for 5 minutes per side. Serve immediately.
- For paleo/grain-free/Whole30, use lettuce or Savoy cabbage leaves as the bun.