Juicy Turkey Burgers on The Stove
Enjoy these delicious gluten-free stove-top turkey burgers as a low-carb dinner, or pair them with your favorite hamburger buns and toppings.
Servings: 10 mini burgers
Calories: 195kcal
Equipment
- 1 large 12-inch cast iron skillet or a large nonstick skillet.
Ingredients
- 2 pounds ground Turkey (93% lean) 908 grams
- 1 shallot finely chopped, 35 grams
- 2 large garlic cloves finely chopped
- 1 cup hard grated Asiago or Parmesan Cheese 85 grams, plus more to garnish
- 1 teaspoon dried Rosemary
- 1 teaspoon onion powder
- ¼ teaspoon red pepper flakes
- 2 teaspoons salt plus more to taste
- 1 teaspoon black pepper or 15 half turns with the pepper mill
- 1 tablespoon olive oil or more if needed
Instructions
- Place the meat in a large bowl. With your fist, make a dent in the middle of the meat. Add the finely chopped shallot, garlic, cheese, dried rosemary, onion powder, red pepper flakes, salt, and black pepper.2 pounds ground Turkey (93% lean), 1 shallot, 2 large garlic cloves, 1 cup hard grated Asiago or Parmesan Cheese, 1 teaspoon dried Rosemary, 1 teaspoon onion powder, ¼ teaspoon red pepper flakes, 2 teaspoons salt, 1 teaspoon black pepper
- Use your hands to combine all the ingredients. Divide the mixture into 8 or 10 equally-sized parts.
- Roll each piece into a ball. Use the palms of your hands to flatten them into turkey burger patties.
- Coat the bottom of a large skillet with 1 tablespoon of olive oil and heat over medium heat (for about 2 minutes). I like to sprinkle the bottom of the pan with some salt (optional).
- Place the turkey burgers in the skillet and cook on both sides for 5 minutes or until cooked through and slightly browned on both sides. Add more salt and pepper to taste.
- Note: Cook them first on one side for 4 to 5 minutes until browned. Then gently flip the burgers and press them down slightly with your spatula for a few seconds so they don't rise up—don't smash them. Then allow browning on the other side for another 4 to 5 minutes.
- Enjoy with a large salad (low-carb) or place on your favorite (gluten-free) hamburger buns.
- Garnish with extra slices of Asiago cheese, bread and butter pickles, tomato slices, thinly sliced red onions, sugar-free ketchup, sweet and spicy mustard, and ¼ teaspoon olive oil to coat the bun.
Notes
Helpful notes:
- Try serving these on gluten-free biscuits with extra slices of Asiago cheese.
- The meat mixture might feel sticky when shaping them into patties. Dry hands between shaping the turkey patties or dust your hands with gluten-free all-purpose flour, cassava, or almond flour.
- Shaping the burger patties: When you shape the burgers, don't overhandle the meat mixture because it impacts the juiciness when cooked. Instead, just briefly knead in the ingredients and handle the meat as quickly and as little as possible.
- Work in batches to allow enough room between the patties while cooking.
- My favorite unsweetened ketchup is Organic Ketchup from Primal Kitchen.
- My favorite sweet and spicy mustard is Primal Kitchen Organic Dijon Mustard.
- Asiago cheese is more buttery and creamy than Parmesan, so try to go for Asiago if you can. Otherwise, Parmesan is a great alternative choice.
- Nutritional data is calculated without the bun and add-ons.
Nutrition
Calories: 195kcal | Carbohydrates: 1g | Protein: 31g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 71mg | Sodium: 2003mg | Potassium: 360mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 127IU | Vitamin C: 0.5mg | Calcium: 155mg | Iron: 1mg
