Recipe courtesy of George Stella

Knife-and-Fork Chili Turkey Burgers

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!
  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 5 servings (2 burgers each)
  • Nutrition Info
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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

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)



  1. Make the Burgers: Mix all the ingredients together with your hands, except the oil, in a bowl. 
  2. Divide the meat mixture into 10 equal-sized patties. 
  3. 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. (An instant-read thermometer inserted in the center of the thickest burger should read at least 165 degrees F.) 
  4. 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:

  1. Mix all ingredients together in a small bowl. Refrigerate until ready to serve. 
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