Savory Stuffed Turkey Burgers | Paleo, Whole30

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!)

Ingredients:

• 1 lb ground turkey
• 1/2 cup sliced mushrooms, roughly chopped
• handful of 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
• salt & pepper 

Directions:

1. 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).
2. Transfer to a large bowl, and allow to cool.  Stir in the remaining ingredients (turkey, egg whites, salt & pepper).*
3. 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.
4. 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.
5. 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.