Turkey Burgers
    Servings
    6
    Servings
    6
    Ingredients
    • 4 celery stalkscut into 2-inch pieces
    • 1small onionchopped
    • 2 garlic cloves
    • 2tablespoons whole sage leavesabout 8 to 10 leaves
    • 1tablespoon whole fresh marjoramunchopped
    • 1/2teaspoon sea salt
    • 1 1/2pounds lowest fat ground turkey breastfree-range, hormone-free, antibiotic-free
    • 1 eggorganic, Omega-3
    • 1tablespoon macadamia nut oil
    • 12large iceberg lettuce leaves(grain free option) or 3 Oroweat Sandwich Thins (100 calorie), or gluten-free buns
    • 1large tomatosliced
    • 1 avocadothinly sliced
    • 6teaspoons Vegenaise┬«
    • 6tablespoons Dijon mustard
    Instructions
    1. In a food processor, process celery, onion, garlic, sage, marjoram, and sea salt (if desired). Process until onion and celery are finely chopped but not mushy.
    2. In a medium mixing bowl, mix turkey with egg.
    3. Add celery mixture to turkey and mix until well blended.
    4. Form turkey into six patties.
    5. Heat oil in a large skillet over medium heat.
    6. Cook turkey patties in batches for about 5 minutes each side, or until cooked through and browned on the outside.
    7. Remove patties from skillet and place on a plate as the rest finish cooking. Cover to keep warm.
    8. Double lettuce leaves and place on plates.
    9. Place turkey burgers on lettuce wraps and add condiments as desired.
    10. Top with tomato and avocado. Place Vegenaise and mustard next to each burger.
    Recipe Notes

    If using Oroweat Sandwich Thins, try having an open-faced burger, with lettuce on top.

     

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    Turkey Burgers
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    Servings
    Ingredients
    • 4 celery stalks cut into 2-inch pieces
    • 1 small onion chopped
    • 2 garlic cloves
    • 2 tablespoons whole sage leaves about 8 to 10 leaves
    • 1 tablespoon whole fresh marjoram unchopped
    • 1/2 teaspoon sea salt
    • 1 1/2 pounds lowest fat ground turkey breast free-range, hormone-free, antibiotic-free
    • 1 egg organic, Omega-3
    • 1 tablespoon macadamia nut oil
    • 12 large iceberg lettuce leaves (grain free option) or 3 Oroweat Sandwich Thins (100 calorie), or gluten-free buns
    • 1 large tomato sliced
    • 1 avocado thinly sliced
    • 6 teaspoons Vegenaise┬«
    • 6 tablespoons Dijon mustard
    Servings
    Ingredients
    • 4 celery stalks cut into 2-inch pieces
    • 1 small onion chopped
    • 2 garlic cloves
    • 2 tablespoons whole sage leaves about 8 to 10 leaves
    • 1 tablespoon whole fresh marjoram unchopped
    • 1/2 teaspoon sea salt
    • 1 1/2 pounds lowest fat ground turkey breast free-range, hormone-free, antibiotic-free
    • 1 egg organic, Omega-3
    • 1 tablespoon macadamia nut oil
    • 12 large iceberg lettuce leaves (grain free option) or 3 Oroweat Sandwich Thins (100 calorie), or gluten-free buns
    • 1 large tomato sliced
    • 1 avocado thinly sliced
    • 6 teaspoons Vegenaise┬«
    • 6 tablespoons Dijon mustard
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add to Shopping List
    This recipe is in your Shopping List
    Instructions
    1. In a food processor, process celery, onion, garlic, sage, marjoram, and sea salt (if desired). Process until onion and celery are finely chopped but not mushy.
    2. In a medium mixing bowl, mix turkey with egg.
    3. Add celery mixture to turkey and mix until well blended.
    4. Form turkey into six patties.
    5. Heat oil in a large skillet over medium heat.
    6. Cook turkey patties in batches for about 5 minutes each side, or until cooked through and browned on the outside.
    7. Remove patties from skillet and place on a plate as the rest finish cooking. Cover to keep warm.
    8. Double lettuce leaves and place on plates.
    9. Place turkey burgers on lettuce wraps and add condiments as desired.
    10. Top with tomato and avocado. Place Vegenaise and mustard next to each burger.
    Recipe Notes

    If using Oroweat Sandwich Thins, try having an open-faced burger, with lettuce on top.