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Juiciest Turkey Burgers (Solanine-Free and Fungus Protocol Approved)

I am obsessed with these! I serve them on lettuce wraps to be solanine-free and fungus protocol approved (you can use organic burger buns if your diet allows). The trick to these burgers is how you prepare the onion. Instead of chopping the onion, you grate it! See below for more details. ☺️


YIELD: About 7 patties


INGREDIENTS:

  • 1.5 lb organic ground turkey

  • 3 garlic cloves, minced

  • 1 small yellow onion, grated into bowl with the juices **this is important, read below**

  • 1.5 tsp dried oregano

  • 3/4 tsp sea salt

  • 1/4 tsp black pepper


DIRECTIONS

  1. Using a grater, grate the onion into a large bowl. You want ALL of the onion juices to go into the meat.

  2. Add in the rest of the ingredients into the bowl and mix with your hands well.

  3. Form into patties, using 1/5 of the total meat depending on the size you want. They will shrink once cooked.

  4. Heat a large pan with 2 tbsp of ghee over medium heat, and once hot, add burgers.

  5. Cook for 5 minutes, flip, then turn the heat to medium low. Cover for the next 5 minutes so the inside cooks. Repeat until all burgers are cooked. The inside should be 165 degrees.

  6. I like to use my pesto as a dairy-free aioli as a quick and tasty sauce!

  7. Optional: top with avocado, vinegar-free sour kraut and/or sautéed sweet onions.

  8. Enjoy!


God Bless,


Taylor

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