Turkey Protein Burger
By Jill Hough, With crunchy iceberg lettuce as the bun around a turkey patty plus tomato, onion, avocado, cheese, and ranch sauce, this burger is low on carbs but high in flavour.
INGREDIENTS
- ¼ cup ranch dressing
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 ½ lb turkey, ground
- 1 tbsp Worcestershire sauce
- 1 ½ tsp soy sauce
- 1 tsp garlic, powder
- 1 tsp onion, powder
- 1 tsp salt, or more to taste
- 1 tsp ground black pepper, or more to taste
- 1 tbsp olive oil
- 4 slices Jack cheese
- 2 heads iceberg lettuce
- 1 tomato, sliced
- 2 thin slices red onion, separated into rings
- 1/2 avocado, sliced
DIRECTIONS
- Combine the ranch dressing, mayonnaise, and sour cream in a small bowl; add salt and pepper to taste and set aside.
Slice a 4-inch-wide lobe off the top of one head of lettuce (this will be one half of a lettuce bun). Slice 3 more lobes off the sides of the head. Repeat with the second head of lettuce; set the lettuce buns aside (save the remaining lettuce for another use).
- Gently combine the turkey, Worcestershire, soy sauce, garlic powder, onion powder, salt, and pepper in a large bowl. Shape the mixture into four patties about 3/4-inch thick.
- In a large nonstick skillet over medium heat, heat the oil. (Alternately, heat a grill pan over medium heat and use a paper towel dipped in the oil to lightly oil the grate.) Cook the patties until cooked through, about 4 minutes per side. During the last minute of cooking time, top each patty with a slice of cheese and cover the pan to help melt the cheese.
Place half of the lettuce buns on plates or a platter, cut side up. Top with the onion, patties, tomato, avocado, ranch sauce, and remaining buns cut side down, and serve.