Turkey Burger Sliders, Grain Free

In my previous post "Gobble Gobble" I had said that "you could enjoy these burgers on Stages 1, 2 and 3, even though they do contain some bread crumbs – but I don’t think it’s enough to freak out about."

But what if you did want to freak out about it?  What if you wanted to have them without any bread crumbs?  I sat awake at night wondering how and if I'd failed you all with my cavalier assumption.  And so I decided to make them again without the bread crumbs to see how they'd turn out...they were gooooooood! 

I had tried using flax seed but that made them very crunchy and tough.  So I decided to try almond meal/flour and that worked well.  If you use coconut flour they'd be too sweet.

I typically serve these on greens and they are very good with hummus on top.  You could also make some grain free burger buns to put them on.

I saved the leftovers to have as sausage patties the next day for breakfast.  Just serve with a runny egg or mix into scrambled eggs.  You could even make a Flaxseed Wrap and have a great breakfast burrito.  If you decide to make a batch for breakfast especially, add some sage to it to get that sausage taste.

TIP - before I started mixing them, I coated my hands with coconut oil and that helped season the burgers and get my hands cleaned afterwards.....

Print this recipe:  Turkey Burger Sliders, Grain Free

Turkey Burgers

1 tablespoon extra-virgin olive oil

1 medium onion, finely chopped

1 lb ground turkey, I used Jennie-O

1/3 cup almond meal

2 eggs, beaten

Handful of fresh parsley or about 1 tablespoon of dried parsley

Pinch of salt or seasonings to taste

Extra-virgin olive oil for frying

In a skillet, heat olive oil over medium heat and add the onion and sauté until soft and golden.   

Put the turkey in a large bowl and add the almond meal, cooled onions, two beaten eggs, parsley and salt.  Coat your hands with coconut oil and mix the ingredients gently and completely – do not condense the mixture – use a very light touch.   If the mixture is really sticky, add a little more almond meal.

When ingredients are well mixed, shape them into 5 or 6 regular sized patties and cook in olive oil over medium heat until browned, about 5 minutes.  Turn the burgers and cover the pan, reduce the heat just a notch and continue to cook another 5 minutes.   This will steam them and keep them moist until the juices run clear.

To cook 10-12 slider sized patties, put about half of them in the pan and cook them in the same way but only about 2-3 minutes on each side.

Depending on the size of the patties, count these as 1-2 servings of protein and ½ serving of fat.