Ingredients
Turkey Patties
1 lb Ground Turkey
1 Tsp of Salt
1 Egg
1 Tbsp Shredded Parmesan
4 Tbsp Butter (to use before grilling burgers)
Orange Salsa
1 Navel Orange
¼ Red Onion
1 Yellow Pepper
1 Lime
Keto Buns
1/2 Cup Cream Cheese (124 ml)
2/3 Cups Shredded Mozzarella Cheese
2 Eggs
2/3 Cup Almond Flour
1 Cup Shredded Cheddar Cheese
4 Tsp Baking Powder
1/2 Tsp Garlic Powder
Instructions
Makes Appx: 4 Burgers (I did ¼ pounders and they made good sized patties, the keto dough also makes 4 large burger style buns).
Total Cook and Prep Time: 30 Minutes (if using pre-made buns) 45 (with keto buns)
If you are not making keto buns skip steps 2-5, 9, and 11.
If you’re using frozen ground turkey, take out and refrigerate the night before, or if you need to use the same day defrost in the microwave, add salt, and set in the refrigerator until you are ready for it in step 6.
Start with the low carb buns, as the dough needs to be refrigerated for 20-30 minutes, so that you can work with it.
Add cream cheese and mozzarella into one bowl together and microwave in 20 second intervals until it’s melted (soft enough to stir together).
In a second bowl, whisk together eggs and mix in dry ingredients: garlic powder, almond flower, baking powder, & shredded cheddar cheese. Then stir in melted cream cheese/mozza mixture into the dry ingredients bowl until a sticky dough forms.
Layout Saran Wrap and sprinkle with almond flour (so the mixture doesn’t stick), place sticky dough ball (using a spatula) on the floured Saran wrap. Use the Saran Wrap to form the dough into a ball by pulling the wrap around and squeezing into a circular shape. Place in the fridge for at least 20 minutes.
Take out two baking sheets and line with parchment paper.
Take out your ground turkey meat, add parmesan cheese and egg and start to mix together with your hands.
Take out a quarter of the meat, set it on parchment paper and form into a burger shape using the hands, repeat until meat is used up (appx 4 patties).
Pull out cooled bun dough and use a knife to cut the ball into 4 quarters, cut each quarter in half and slightly form into rounder shapes with the hands, and then place on the parchment lined pan (this method will make 4 bun bottoms and 4 tops). I just formed 4 buns, flattened a little bit into circular bun shapes, and ate mine as an open-faced bun.
If you are cooking on the barbecue, start the barbecue and allow it to heat for several minutes.
Push 1 tbsp of butter into each burger patty before grilling.
Place the buns in the oven and allow to bake for 10-12 minutes.
Place the burgers on the barbecue (using a spatula as turkey meat tends fall apart a bit when raw), and allow them to cook for approximately 5 minutes on each side (or until there’s no pink left in the middle).
Both the buns and the burgers take about 10-12 minutes to cook.
While they are cooking, pull out a small hand chopper or use a knife to make the orange salsa. I peel and slice the orange, roughly chop the onion, dice pepper, and squeeze the juice of a lime and add it to my Tupperware Chopper and it makes a really fine salsa. You could also use a food processor, or dice by hand for a chunkier salsa.
Take buns out of the oven (they should be lightly browned), remove burgers from the grill, and top the bun with any other toppings you want. I had sriracha mayo with orange salsa.
