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.
vegan, vegetarian, gluten-free, celiac diets
Not recommended for:
paleo, low-sodium, migraine diets