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!
- 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
- 10 tablespoons mayonnaise
- 10 red leaf lettuce leaves
- 10 tomato slices
- 10 onion slices
- 10 pickle spears
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:
Total Fat: 0