HELLO! I got a lot of message requests about this instagram post so thought I’d share this recipe! Most people are still confused that I post or eat meat these days. To clarify, I eat more plant foods than anything else but I’ve always eaten meat. Of course, there have been periods of time where I’ve felt better without it (mostly in hotter temperature months). In my current state, I feel better with more animal protein and fats, and more grounding, calorie-dense, cooked foods. If you pay enough attention, your body will tell you what you need too!
This meal is quick to prepare and hard to mess up. I skipped the bun because I didn’t have one, and went for a butter lettuce wrap instead! As always, my measurements are very general and my recipes are always open to tweaks and additions. Make sure you get the full fat turkey for the best consistency, taste and finish. It works best on a ceramic pan, and these are my favorite.
Turkey Zucchini Burgers on Butter Lettuce Wraps:
1/2 lb free-range full-fat ground turkey
~1/5 of a white onion, finely minced
~1/2 a large zucchini, grated (I used a cheese grater) and squeezed dry in a paper towel
Handful of baby spinach, chopped fine
small section of chives, minced
lots of grated or granulated garlic (I like to put it in a grinder or use this)
a few dashes of Worcestershire sauce (I like this vegan one)
salt & pepper
avocado oil (grapeseed or whatever oil you have works too)
desired portion of avocado, mashed
Optional: vegenaise (I mashed it into the avocado and mix with more chives for an aioli), cheese of choice (I used goat mozzarella here)
In a mixing bowl, combine turkey, onion, spinach, chive, zucchini, garlic, Worcestershire sauce, salt and pepper. Mix well with hands. Form into patties. My batch made 3.
Heat a pan (preferably ceramic nonstick) on medium-high heat. Add your oil and spread about pan. Add patties to hot pan and sear a few minutes on each side until golden brown. Add cheese to melt if desired at the end of the cooking time. Take off heat.
Pluck butter lettuce leaves off carefully and layer them for the bottom. Top with burger, avocado aioli, sprouts and another layer of leaves. Eat whole or cut in half.