How to Make the Easiest Low-Carb Jalapeño Turkey Burgers
Grilled jalapeños and onions, a juicy homemade turkey patty covered in a blanket of melted cheese, all sandwiched in between two crisp romaine leaves. There’s nothing not to love about these Low-Carb Jalapeño Turkey Burgers – you’ll want to make them all summer long!
Servings: 8 servings
Ingredients
Turkey Patties
- 1 lb lean ground turkey (or chicken, or beef)
- 1 c spinach, chopped
- 2 large garlic cloves, finely minced or microplaned
- 1 large egg
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Pinch of cumin
- 2 tbsp evoo
Toppings
- 10 slices mozzarella cheese (or pepperjack cheese)
- 1/2 onion, sliced (either white or purple)
- 2 jalapeños, sliced (omit seeds for less heat)
- 1/4 tsp salt
- 1/4 tsp pep
- 2 tbsp evoo
- 2 roma tomatoes, sliced
- 10 romaine leaves (halved, hamburger style)
- Ketchup
- Mustard
Instructions
- Mix all of the patty ingredients (with the exception of the olive oil) into a large mixing bowl until thoroughly combined.
- Take about 2-3 tbsps at a time to form 3-3 1/2 inch patties. Set these aside.
- Heat the 1 tbsp of the olive oil in a medium-sized pan on medium heat, then cook your patties for about 4-5 minutes on the first side.
- Flip the patties and place a slice of cheese on top of each patty. Add in about 1 tsp of water to the pan—ensuring you pour the water into the pan and not onto the patty—then top it with a lid. Cook for another 4 minutes covered, then 1 minute uncovered. Repeat until all patties are cooked.
- Meanwhile, in a separate medium-sized saucepan, heat up the 2 tbsp of evoo from the topping’s ingredient list. Sauté the sliced onion and jalapeño peppers in the saucepan for about 4 minutes, stirring about every minute.
- Once all burger components are ready, assemble with the bottom half of the romaine lettuce as the ‘lower bun’ and the top half of the lettuce at the ‘top bun’.
Notes
Nutrition
Calories: 284kcal