I had the pleasure of leading a Whole 30 group in January (and will again in March!). It was amazing. And one of the things I love most about Whole 30 is it really makes you into a better cook! When you aren’t eating grains, dairy or legumes, you need to get creative with textures and flavors to keep things interesting and avoid food boredom. These extraordinary Jalapeño Turkey Burgers are a perfect example.
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Jalapeño Turkey Burgers : Paleo, Whole 30 and Keto!
I love a burger with a little kick to it and these juicy burgers have one! To keep this recipe low carb, keto, Whole30 and Paleo friendly, I serve these burgers without a bun and add flavorful toppings.
What’s In Them?
Obviously we start with ground turkey. I use 85% lean ground turkey so the burger has enough fat so that it doesn’t dry out. Then I add lime zest, onion, fresh and dried herbs and spices and of course the star of the show, jalapeño!
The method: So Simple!
These Jalapeño Turkey Burgers are super easy to make. Just combine all ingredients in a bowl, form into patties, and fry in olive oil until just cooked through. You don’t want to overcook, because even the 85% lean to 15% fat ration turkey will dry out if cooked too long.
The Toppings and Sides:
Toppings and sides are optional, but I say why not? Click to find my guacamole, and pico de gallo, and of course I had to throw a perfectly poached egg on top, because that’s how I roll. Serve with my Rosemary Butternut Squash or Sweet Potato Fries and everybody is happy!
More for The Burger Lover!
Click to learn to make the Secrets of Making a Fantastic Burger!
The Recipe: Jalapeño Turkey Burgers!
Tips, what you will need and what to serve this with: learn to handle hot chili peppers here (trust me, you’ll be glad you did!) Serve with my Rosemary Butternut Squash or Sweet Potato Fries! Learn to poach the perfect egg here. This recipe is Whole 30 and Paleo compliant. Top with my guacamole and Pico de Gallo!
I love a burger with a little kick to it and these juicy burgers have one! I use 85% lean ground turkey so the burger has enough fat so that it doesn’t dry out.
- 1 pound ground turkey I prefer 85% lean, it has more fat which makes for a better burger! If your ground turkey has excess liquid, be sure to set on paper towels to remove the juices.
- 1/2-3/4 of one jalapeño pepper, minced (I like it hot so I use 3/4)
- 1 medium size shallot, peeled and minced
- zest and of one lime
- 2 Tablespoons chopped cilantro
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 a teaspoon sea salt
- 1/2 teaspoon black pepper
- pico de gallo
- poached egg
Note: The ground turkey I buy is the consistency of hamburger. If yours seems to have extra liquid, set on paper towels to drain juices.
Place turkey, herbs, spices and lime in bowl and use hands to mix well.
Form into four patties.
Place pan on medium heat.
Add olive oil to bottom of pan.
When pan is hot, place patties in pan and cook for about 5 minutes each side or until cooked through.
Top with guacamole, pico de gallo and poached egg if desired!
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