Turkey burgers in the oven are often the first choice for people to prepare healthy lunches. But compared to other minced meats, I always find them a bit dry and disappointing. That said, until I discovered this grated turkey burger recipe, it somehow added more moisture while adding more nutritious vegetables to the mixture.
A few months ago, I worked with my friend Alyssa Gagarin Meal preparation chef in a Online cooking class. Of course, we focus on making recipes in advance, because that is the specialty of her incredible personal chef service in New York City. I used my book to make epic caper herb potato salad and southwestern wedge salad, SIBO made simple. She brought these smoked spinach avocado turkey burgers to our virtual table.
The burger uses one of my favorite healthy cooking techniques: frozen chopped spinach. Once you defrost the package and squeeze out all the moisture, you will get a very nutritious green hockey ball, perfect for adding body to a vegetarian or turkey burger.I even have a green falafel my book Use the same technique.
To wrap these paleo hamburgers together, Alyssa uses almond flour and eggs. But the final glue is the avocado itself! Cooking avocado may seem strange, but once you mash it, the mixture becomes another delicious healthy fat that keeps the burger soft and moist.
Avocado is a strange medium FODMAP food, you can use a small amount, to be precise, one-eighth avocado. This is very awkward unless you immerse it in water or stretch it as part of another dish. Since this ground turkey burger recipe produces 8 patties, it is actually the perfect way not to overuse it before avocado. To keep your diet low FODMAP, you can eat two patties, or one patties, and use the remaining half avocado as a topping.
If you don’t like coriander, feel free to use any herbs in the burger mix. Fresh dill, parsley, chives or mint will be delicious. But I like the combination of coriander and Southwestern spices, such as smoked paprika and chili powder.
Finally, if you don’t want to make these turkey burgers in the oven, you can easily bake them on the stovetop. The mixture is very wet and sticky, so I find it easier to make a meatloaf on a baking sheet lined with parchment paper. But Alyssa prefers to bake them in a non-stick pan and then transfer them to the oven to finish. I found that if you flip them halfway through the baking process, you can still get lovely browning on both sides.
Since Charlie no longer eats meat, I have been looking for a good option that can be kept in the refrigerator. These spinach avocado turkey burgers have always been the first choice for breakfast and lunch. Keep reading for the turkey burger recipe!
With health and hedonism,
Smoked Spinach Avocado Turkey Burger (Low FODMAP)
You can make these turkey burgers in the oven, which is one of the reasons they are so simple. They are adapted from my friend Alyssa Gagarin Meal preparation chef, And is the favorite of customers there. By adding spinach and avocado, these burger patties are highly nutritious and are an excellent source of antioxidants, fiber, protein, omega-3 fatty acids and vitamin A. The best part is that they stay moist and juicy, thanks to the creamy avocado! Since it is divided into 8 pies, if you stick to one serving, the FODMAP of the avocado is still very low. To make this AIP, spices, mayonnaise and eggs were omitted, and 2 tablespoons of arrowroot powder were used instead of almond powder. If served “naked” on lettuce wraps, these are friendly to Whole30. To make smoked vanilla mayonnaise, simply mix 1/4 cup mayonnaise with 1/4 teaspoon smoked paprika and 2 tablespoons chopped coriander.These are mine Preferred GF Bun!
Preheat the oven to 425 degrees Fahrenheit.
In a large bowl, roughly mash half of the avocado. Add the turkey, eggs, almond meal, coriander, olive oil, smoked paprika, chili powder and salt until fully combined.
Collect the thawed spinach in a dish towel and squeeze out all the water. Add the turkey mixture to the bowl. Use clean hands to mix the ingredients until the turkey is evenly distributed but not overweight.
Form the turkey mixture into 8 small burgers — ice cream scoops or wet hands help — and distribute them evenly on a baking sheet lined with parchment paper. Pat the ball and form a patties on the slices. The mixture will be very wet, but it will stick together in the oven!
Lightly drizzle the burger with olive oil or spray with cooking spray. Transfer to the oven until cooked through, about 15 minutes. Turn the burger over and cook on the second side for another 5-10 minutes, until it turns light brown.
Place the burger on toast or “naked” lettuce wrapped in a ball of smoky herb mayonnaise (see note), the remaining half of the avocado slices and a few leaves of arugula.