Naked Persian Turkey Burgers

PERSIAN SALAD 

● 2½ cups chopped English cucumber 

● 1½ cups quartered small cherry tomatoes 

● ⅓ cup chopped red onion 

● 2 TBSP finely chopped fresh mint leaves 

● 2½ TBSP fresh lemon juice 

● 1 TBSP extra-virgin olive oil 

● ¼ tsp kosher salt 

● Freshly ground black pepper, to taste

BURGERS 

● ¾ cup grated zucchini 

● 1½ pounds 93% lean ground turkey (or chicken) 

● ⅓ cup finely chopped red onio 

● 2 garlic cloves. Minced 

● ¼ cup keto bread crumbs (I like Carrington Farms) 

● ¼ cup chopped fresh parsley 

● 1 TBSP finely chopped fresh mint 

● ½ TBSP ground cumin 

● 1 tsp ground coriander 

● ½ tsp ground allspice 

● ¼ tsp chili powder 

● ¼ tsp kosher salt 

● Freshly ground black pepper, to taste

FOR SERVING 

● 5 cups chopped romaine lettuce 

● Chopped avocado 

INSTRUCTIONS 

1. For the Persian Salad: In a large bowl, combine the cucumbers, tomatoes, red onion, mint, lemon juice, olive oil, salt and black pepper to taste. Mix well, cover, and refrigerate for at least an hour. 

2. For the Burgers: Squeeze any liquid out of the zucchini with a paper towel. Put the zucchini in another large bowl and add the ground turkey, red onion, garlic, bread crumbs, parsley, mint, cumin, coriander, allspice, chili powder, salt and black pepper to taste. Form into 6 equal, flattened patties about 1 inch thick. Refrigerate until ready to cook. 

3. Heat a large nonstick skillet over medium-high heat. Lightly spray the pan with oil. Put the burgers in the pan and reduce the heat to medium-low. Cook until browned, about 4 minutes per side. 

4. To serve, put 1 cup of lettuce on each of the 6 serving plates. Put a turkey burger on each plate, along with about ¾ cup of the salad. Enjoy! 

NUTRITION PER SERVING 

258 Calories

10g Carbohydrates 

15g Fat

24g Protein 

NUTRITION INFORMATION

Serving Size: 2 Lamb Chops + 3½ TBSP Sauce 

Calories: 248 

Fat: 10g 

Carbohydrates: 3g 

Protein: 34g