“Protein-style” turkey burgers with avocado

Paleo, Gluten Free, Dairy Free, Soy Free, Low Calorie

2 Servings, 700 Calories/Serving

25 Minutes

Fans of California's In-N-Out Burger may recognize this bun-less burger as a riff on the chain's famous Protein® Style patty. Chef Justine makes this one Sun-Basket style, using low-fat ground turkey instead of beef, and boosting the flavor of the meat with lime zest, cilantro, and a little serrano chile for added heat. She tops it off with her own "secret sauce," a sriracha-laced mayonnaise.

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Ingredients

  • 1 to 2 shallots
  • 1 serrano chile (optional)
  • Fresh cilantro
  • 1 lime
  • 10 ounces ground turkey
  • 1 to 2 cucumbers
  • 2 to 3 red radishes
  • Fresh mint
  • 1 tomato
  • 1 avocado
  • 2 ounces butter lettuce
  • Chile mayonnaise (mayonnaise - sriracha chile sauce)
  • 1 serrano chile (optional)
  • Fresh cilantro
  • 1 lime
  • 10 ounces ground turkey
  • 1 to 2 cucumbers
  • 2 to 3 red radishes
  • Fresh mint
  • 1 tomato
  • 1 avocado
  • 2 ounces butter lettuce
  • Chile mayonnaise (mayonnaise - sriracha chile sauce)

Instructions

1

Season and prep the burgers

  • Peel and finely chop the shallot.
  • Remove the ribs and seeds and finely chop the serrano chile, if using.
  • Coarsely chop the cilantro.
  • Zest and juice the lime.
In a mixing bowl, combine the ground turkey with the shallot, as much of the serrano chile as you like, cilantro, and lime zest. Season with ½ teaspoon salt. Using wet hands to keep the meat from sticking, shape the turkey into two patties about ½-inch-thick.

2

Cook the burgers

In a frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Cook the burgers until well browned and no longer pink in the center, about 5 minutes on each side.
While the burgers cook, prepare the toppings and make the salad.

3

Prep the toppings and make the salad

  • Thinly slice the tomato.
  • Pit, peel and thinly slice the avocado.
  • Cut the cucumbers on a diagonal into half-moon slices.
  • Cut the radishes into half moons.
  • Chop the mint leaves. Discard the stems.
In a salad bowl, combine the cucumber, radishes and mint. Add the lime juice and 1 tablespoon oil and toss to coat. Season with salt to taste.

4

Serve

Arrange the butter lettuce on individual plates. Top with the tomato slices, burgers, chile mayonnaise and avocado. Serve with the cucumber-radish salad on the side.

Nutrition per serving: Calories: 700 Protein: 32g Total Fat: 47g Monounsaturated Fat: 20g Polyunsaturated Fat: 1g Saturated Fat: 16g Cholesterol: 120mg Carbohydrates: 42g Fiber: 9g Added Sugar: 0g Sodium: 1370mg

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