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!
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. (An 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:
Yield:1 1/2 cups
Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
Recipe courtesy of George Stella's Livin' Low Carb: Family Recipes Stella-Style, Simon and Schuster, 2005