Rachel brought these outrageously different burgers to me one afternoon while I was hard at work on this book. Turkey is an especially lean meat, so you really have to add some moisture to it; Rachel's done that here by using veggies. She made a lot of these, like we always do, to be sure we have leftovers -- and I couldn't stop eating them for the next two days! Now, five years after we were introduced to eating low-carb, I've all but forgotten that burgers once came with a bun!
Ingredients
Burgers:
- 2 1/2 pounds ground turkey
- 1 cup shredded sharp Cheddar
- 1/2 cup finely chopped red bell pepper
- 1/4 cup finely chopped red onion
- 1 tablespoon Quick and Easy Sugar-Free Ketchup, recipe follows
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch cayenne pepper
- 1 large egg, beaten
- 2 tablespoons vegetable oil
Garnish:
- 10 tablespoons mayonnaise
- 10 red leaf lettuce leaves
- 10 tomato slices
- 10 onion slices
- 10 pickle spears
Directions
Make the Burgers: Mix all the ingredients together with your hands, except the oil, in a bowl.
Divide the meat mixture into 10 equal-sized patties.
Heat the oil in a large skillet over medium-high heat. Working in batches, cook the burgers, turning once, until lightly browned and cooked through, about 7 minutes per side.(A instant-read thermometer inserted in the center of the thickest burger should read at least 165 degrees F.)
Divide the burgers among plates--2 to a plate. Dollop each serving with mayonnaise and stack lettuce, tomato, onion, and pickle on top.
Quick and Easy Sugar-Free Ketchup:
8 ounces no-sugar-added tomato sauce
6 ounces no-sugar-added tomato paste
2 tablespoons white vinegar
1/4 cup sugar substitute (recommended: Splenda)
Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
Yield: 1 1/2 cups
Nutritional Analysis per serving of ketchup:
Calories: 10
Total Fat: 0
Carbohydrates: 2
Fiber: 0.5
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By wheat1968_13056481
twin falls, ID
on April 07, 2013
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Last night I made these for the second time. They are superb!! My kids asked me to make them again soon. I added a grated mix of jack and cheddar cheese this time as I had no sharp on hand. This time the taste was even better than when I used the sharp cheese, and they were moister than before- when cooking them on the stove you have to be careful when turning them, so they do not fall apart. It is best to cook half through before turning and this allows a nice crust to occur on the burger which enhances the flavor. I will be making them again with the jack/cheddar cheese.....they certainly do not need a bun!!
By Mmmm....Num, nums!
Boise, ID
on May 23, 2012
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Super moist! I have made these numerous times. They are a great low carb option without feeling deprived.
By threemacs_13104119
CRANFORD, 70
on April 21, 2012
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awesome! My son loves them. I grill them with a little canola oil and they taste great!
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