Time: 20 mins
Servings: 4
Ingredients:
- 454g Extra Lean Ground Turkey
- 14g Sun Dried Tomatoes (chopped)
- 2g Oregano (dried)
- 8g Parsley (chopped)
- 1 Egg
- 2g Sea Salt
- 15ml Avocado Oil
- 113g Cheddar Cheese (sliced)
- 15g Arugula
- 4 Whole Wheat Hamburger Buns
Directions:
- In a large bowl, add the turkey, sun dried tomatoes, oregano, parsley, egg, and salt and mix well to combine. Form into patties and set aside.
- Heat a cast-iron skillet over medium heat and add the oil. Working in batches if needed, add the burgers and cook for five minutes per side or until cooked through.
- During the last minute of cooking, add the cheese on top.
- Divide the arugula on the bottom of the burger buns and top with the turkey burger. Add the other bun on top. Enjoy!
Notes!
More Flavour:
Add your favorite burger toppings like ketchup, mustard, mayonnaise, relish, onions, mushrooms, and/or tomatoes. Grill on the barbecue instead of cooking on the stove.
Leftovers:
Refrigerate the turkey patties in an airtight container for up to three days. Freeze leftover patties in between layers of parchment paper and in a zipper-lock bag for up to two months.
Serving Size:
One serving equals approximately one patty and bun.
Dairy-Free:
Omit the cheese or use vegan cheese instead.
Nutritional Info:
Amount per serving
Calories – 481
Fat – 26g
Carbs – 29g
Fiber – 4g
Sugar – 5g
Protein – 36g
