Confetti Turkey Burgers
Burgers are always a hit in our house and I am sure yours feels the same way. The only problem I have with burger night is the lack of vegetables, its hard to get more than fries on the plates. I also know my kids are more likely to eat vegetables when they are colorful and like a rainbow. So I thought, lets stick those vegetables in the patties! These were an absolute hit with the whole fam, I even got my husband to be my hand model and he so graciously took a bite for the pictures. I did make these before the whole world fell apart but during my trips to the stores, I was abe to find all these things on the shelves still. Shredded carrots are a nice hack, you barely need to chop them. Apparently people prefer ground beef over turkey so I was able to snag some packs of turkey. Ultimately, make these with what you can find out there, its modern/urban foraging in the stores right now.
These patties are naturally gluten free, dairy free, low carb, and Whole30 approved, but all those things aside, it’s delicious and takes only a little time to get some non-sneaky vegetables in your burger night. Serve it with a melted slice of cheddar, or a swipe of mayo, on a Brioche bun, or wrapped in lettuce, with sweet potato fries on the side or a delicious salad or zucchini “fries”. Any way you make it, it will be gobbled up!
Confetti Turkey Burgers
1 pound ground turkey
2 Tablespoons Onion Ranch Powder
1/2 cup almond flour
1 egg
1/4 cup red onion, finely diced
1/4 cup green onions, sliced
1/2 cup carrots, shredded and chopped finely
1 cup bell pepper, finely diced
1 teaspoon salt
1 teaspoon pepper
- In a large bowl, mix all ingredients together carefully. Divide and form into 4 patties, place on a parchement paper lined baking sheet.
- Broil on high for 10 minutes, flip and broil for an additional 9 minutes or until the internal temperature is 165/ Serve on a bun or lettuce wrapped!
The chopping of these vegetables is kinda therapeutic, put on some music nd chop away. I used a bag of shredded carrots to get them this fine.
All mixed up and those colors are so awesome..
Formed into patties. I flatten the meat mixture in the bowl then evenly divide with my hands, then pick up and form into a patty. Spraying your hands with oil helps it from sticking as you form them. Place them on a parchement-lined baking sheet.
I prefer to broiling because they don’t stick, get burnt on the outside, and they stay super juicy. These babies are ready for cheese if you want!
Melty cheese takes just a minute under the broiler too!
