If you’re looking to switch up your dinner options with a leaner protein, without losing out on flavor & moisture, these turkey burgers are for you!  I like to buy ground turkey every now & then so I don’t get too burnt on ground beef~ gotta switch things up sometimes.
 
 
I know turkey comes with a negative connotation sometimes; many people hear turkey & think “dry, flavorless, health food, diet, etc.”… not fun words.  These turkey burgers will change your mind!  
 
I stuff them with tons of veggies for nutrients, egg whites for moisture, and fresh garlic and sun dried tomatoes for big flavor.  
 
 
No need for a bun either – I throw these guys on top of a salad, or just eat them on their own with a fork & knife (and homemade oven fries or crispy green beans!)
 
These are really simple to make & can easily be stored in the refrigerator for a quick protein option during the week.  You could also freeze the patties before cooking and save them for a rainy day. 
 
I hope you enjoy these juicy, flavorful burgers!  They are so delicious, you’ll never believe they’re Whole30 and Paleo!
 
(PS:  See my notes under the recipe for tips & suggestions!)
 
 
 
 
 
 
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Print Recipe

Savory Stuffed Turkey Burgers | Paleo, Whole30

Servings: 4
Calories: 161kcal

Ingredients

  • 1 lb ground turkey
  • 1/2 cup sliced mushrooms, roughly chopped
  • handful arugula or baby spinach torn
  • 1/4 cup diced white onion
  • 1 tsp ghee
  • 2 cloves fresh garlic, minced
  • 2 tbsp sun dried tomatoes, julienned then chopped
  • 2 egg whites
  • pinch salt and pepper

Instructions

  • Melt the ghee in a skillet over medium heat.  Add the mushrooms, onion, garlic, and arugula, and cook until the veggies just begin to soften and greens are wilted (about 3 minutes).
  • Transfer to a large bowl, and allow to cool.  Stir in the remaining ingredients (turkey, egg whites, salt & pepper).*
  • Divide the mixture & shape into 4* equally sized patties. I pinch with my fingers to make them a little thinner in the middle (helps keep them from getting too round when they cook). Sprinkle each side with salt & pepper.
  • Heat a large skillet to medium-high heat, and coat with cooking oil of your choice (I like avocado oil). Add all four patties to the skillet and cook for 6 minutes.  Flip the burgers, and continue cooking for 4 minutes.
  • Serve hot!

Notes

  • Step one is optional!  If you’re short on time, just mix the raw veggies in without sautéing (this just adds more flavor).  They will cook just fine with the burgers!
  • If your meat mixture doesn’t seem firm enough to form a patty, add a couple of tablespoons of flour (almond, coconut, whatever you have on hand).
  • You can also make these into smaller patties, and treat them more like a slider. 
  • Feel free to substitute whatever other mix-ins you like:  green onion, bacon, prosciutto, roasted peppers, etc.

Nutrition

Calories: 161kcal | Carbohydrates: 3g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 90mg | Potassium: 503mg | Fiber: 1g | Sugar: 2g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

Filed   poultry, Whole 30