You know how much I love meal prep, and this recipe is a perfect summer meal to have ready when you come home from a day at the beach! Bonus points if you have a grill to toss the burgers on and really take advantage of the outdoors before the cold eventually creeps in.
This burger mixture comes together pretty quickly and incorporates fresh summer herbs like cilantro and basil. I picked the basil leaves right off my plant! Feel free to substitute parsley if you’re one of those anti-cilantro folks. (Did you know it contains an enzyme that makes it taste terrible to some people? The hate is biological!)
Whichever herb you go with, both are known for their detoxifying properties, helping your body’s natural detoxification organs perform better and pull heavy metals out of cells. Cilantro and parsley are also extra-nourishing for the liver.
As for the turkey, the best quality you can get will be local and pasture-raised. If that’s financially or physically inaccessible to you, go with the best you can afford. While I believe quality (and humane treatment) matters, avoiding stress when it comes to food matters more.
Turkey is rich in energy-boosting B vitamins (despite containing tryptophan, which, contrary to popular belief, does not make you tired!), as well as immune-boosting zinc and selenium.
In this recipe we’re pairing it with a sort of “slaw” made from carrots, tamari, and almond butter—yum! You can make the burgers ahead and freeze between sheets of parchment paper, and keep the pre-made slaw in the fridge for up to a week.
The biggest benefit from this recipe, however, is that it will help keep your blood sugar stable. Remember the magic formula—protein, fiber, and fat? The turkey provides plenty of protein, while loading up on the slaw brings in the fiber, and the coconut oil and almond butter bring the satiating fat.
With no refined carbs like white-flour bread crumbs in the mix (typical in many burger recipes), and using a lettuce wrap instead of a bun, your body digests the food at a more regulated rate so your energy is even-keeled and you don’t experience a crash later in the day. If you’d rather have a big ol’ bun, go for it—just know it may not keep you as satisfied between meals. The lettuce wrap is a good option for those dealing with energy issues, diabetes, inflammation, or hormonal imbalances, among other health concerns.
This recipe appears in my online course, Kicking Sugar + Carb Addiction.
- For the burgers:
- 1 lb ground turkey
- 2 green onions, sliced thinly
- ¼ cup fresh cilantro or parsley, chopped
- ¼ cup fresh basil, chopped
- 2 garlic cloves, minced
- 1 tbsp grated fresh ginger
- Pinch of salt and pepper
- 1-2 tsp coconut oil
- For the slaw:
- 2 large carrots, shredded (about 2 cups)
- Juice of 1 lime
- 2-3 tbsp almond or nut butter of your choice
- 2 tbsp gluten-free tamari or coconut aminos
- Head of Boston lettuce or large romaine leaves
- Combine all burger ingredients except coconut oil in a large bowl and mix with a wooden spoon or your clean hands. Divide mixture into 4 portions. Form the patties and set aside.
- Stove-top directions: Over medium heat, ideally on a grill pan (a regular skillet will do, too), cook patties in coconut oil until cooked through, about 5 minutes per side. Remove from heat and let rest for a couple minutes.
- As burgers cook, combine all slaw ingredients and set aside.
- Place patties in whole lettuce leaves and spoon slaw on top to serve.
Adjust the almond butter to your taste. The dressing will be creamier with more almond butter.