It is the beginning of January, which means that for many of us the time for healthy eating has returned after the months of indulgences from Thanksgiving through New Years. I know that many people started a Whole 30 in the past week, or are trying to reduce their sugar and carb intake so I am going to be posting a few of my favorite Whole 30 compliant recipes over the next few weeks that are all so delicious you could serve them to anyone, paleo or not.
These burgers are one of my favorite quick dinners. I like to make them out on the grill (here in sunny California) but they are just as satisfying and delicious made on a grill pan or even just a saute pan. Even my oldest, who says he doesn’t like meat, loves these burgers. The secret to good turkey burgers is moisture. I like to use ground dark meat turkey, because the fat helps keep the burgers moist. Even so, turkey is not as fatty as beef so I always add some moist vegetables to the patty to help keep them from drying out as they cook. I used spinach in these burgers, but I often use finely chopped zucchini as well.
What makes these burgers stand out, however, is the addition of duck prosciutto. The little bits of salty meat add so much depth of flavor and make this easy dinner one to remember. Since I realize that not everyone will have homemade duck prosciutto on hand, I have also tried these with lamb or beef bacon and they are delicious that way as well.
I know that over the past month or so I have been a bit spotty about posting, but I am back now. Stay tuned for all the delicious recipes I have in store for you all.
For those of you who are new to this site, welcome. Please feel free to be in touch with any questions, I am always happy to be a resource.
- Prep Time : 10 minutes
- Cook Time : 6 minutes
- Yield : 10
Combine all the ingredients and mix gently until just combined. Form the mixture into ten patties, gently pressing them until they hold together.
Heat the grill to medium. If using a grill pan or saute pan lightly coat it with coconut oil to prevent the burgers from sticking. Cook until browned and just cooked through, about 3 minutes per side. Do not over cook them or the patties will dry out. The finished internal temperature should be 165.
Serve on a bed of spinach or in a Portebella Mushroom bun.