Turkey Burgers with Hidden Vegetables and Smoked Paprika Sauce - Low Carb, Gluten Free
Serves: 6, about 18 3" burgers
 
Ingredients
  • For the burgers:
  • 2 cups onions, chopped (1 large)
  • 3 carrots, unpeeled and grated (about 10 ounces)
  • 3 medium zucchini, grated (about 1 1/2 pounds)
  • 2 tablespoons refined coconut oil or butter plus additional for cooking the burgers
  • 2 eggs
  • 1/2 can tomato paste (3 ounces)
  • 6 tablespoons Dijon mustard (1/4 cup plus 2 tablespoons)
  • 1/2 cup drained capers, roughly chopped
  • 2 tablespoons dried herbes de Provence or 1 tablespoon dried thyme and 1 tablespoon dried rosemary
  • 2 pounds ground dark turkey (or a combination of white and dark)
  • 1 teaspoon salt
  • ground black pepper to taste
  • For the Sauce:
  • 1 1/2 cups mayonaise (I prefer Best or Hellman's)
  • 2 cups plain full fat yogurt
  • 2 tablespoons Dijon mustard
  • 1 clove garlic, squeezed in a garlic press, pounded with a mortar and pestle, or finely chopped
  • 2 tablespoons smoked paprika - Note: the best one is by Chiquilin from Spain. See recommended products page. Stay away from Spicely brand at Whole Foods. Brands vary widely in flavor so taste and add more if required.
  • 1 teaspoon salt
Instructions
  1. Prepare turkey mixture:
  2. Heat oil or butter in a large pan (10-12 inch diameter). Add onion and sauté on medium high until softened slightly, about 3 minutes. Add carrots and zucchini and continue sautéing until vegetables very soft, reduced in volume, and much of the liquid has cooked out of them, about 20-30 minutes. Stir as necessary to prevent burning. As vegetables cook down you will need to turn down the heat a bit and stir more often. Remove from heat and let cool for 5 minutes before adding to meat mixture.
  4. While vegetables are cooking, crack eggs into bowl and beat with a fork. Add tomato paste, mustard, capers, herbs, salt, and pepper. Combine. Add ground turkey and vegetables and thoroughly combine. I use my hands because it's quicker. May be covered and put in the refrigerator for 1 day.
  6. Make the sauce:
  7. Put all sauce ingredients in a medium bowl. Thorougly combine
  8. Cook the burgers:
  9. Preheat oven to 200° and put your serving plate or a rimmed baking sheet in the oven (to keep burgers warm as you cook them in batches).
  10. Heat 2 tablespoon of coconut oil or butter in a large nonstick pan (must be nonstick) on medium heat. Form burgers using 1/2 cup of meat mixture per burger. The mixture will be soft. Don't worry. Gently place burgers in pan. Make sure not to overcrowd.
  11. Cook first side longer than second side because they are easier to flip when they are more cooked. Cook first side until they are pick-upable with a spatula, about 6-7 minutes. Gently flip each burger. Cook on 2nd side until cooked through.
  13. Transfer to plate in oven.
  14. Add oil to pan as required and repeat with more burgers. Continue to cook in batches. Pan may get too much burnt stuff on the bottom and you may need to clean it out between batches. That sometimes happens.
  15. Serve immediately with sauce on the side and sauerkraut if desired (see recipe blurb for sauerkraut recommendation).
Recipe by Preheat to 350˚ at https://preheatto350.com/turkey-burgers-with-hidden-vegetables-and-smoked-paprika-sauce-low-carb-gluten-free/