Lettuce Wrap Turkey Burger

Everyone needs to have a burger here and there. This one is a 4ounce turkey burger, but you can have whatever meat you like. 

Vegan and vegetarians watch out for all the extra sodium in the meat-free versions. They are extremely processed, but of course, you can have them—just make sure to account for the sodium in your daily budget.

Also, be careful when adding condiments to your burgers. We love condiments because they’re full of sodium and sugar. When using ketchup or mustard, buy lower sodium and use a bit less of it. Be mindful of portions and read your labels so you can make healthier choices. 

You may note that I don’t use a bun. That’s because I enjoy a lower carb diet as this works for my body. Many diabetics are counting carbs as well, which is why I share so many low carb recipes. You can absolutely have the bun if you like. Your kitchen, your rules.

Because there is no fiber in a burger, I added avocado. Fiber helps keep you full longer and is vital to keeping you “regular.” We should be getting around 30 grams of fiber per day. The average person gets about 12. When adding fiber to your diet, do it slowly—the body has to adjust to the increase. So will your family members. Slow and steady wins this race.

A medium avocado only has 19mg/oxalate. You can have 100 mg/ox per day (unless your doc has told you otherwise). Plenty of room to incorporate them into your diet.

I didn’t eat potato fries with the burger as they’re very high in oxalate. Instead, I found some delicata squash, baked them, seasoned with rosemary, and enjoyed a healthier version of this traditional American meal.

What type of burgers do you like?

Lettuce Wrap Turkey Burger

• Author: Jill Harris
• Yield: 4 1x

Ingredients

Scale 1x2x3x

• 1 medium avocado
• 1 red onion, sliced
• 1 lb. ground turkey
• 1 large head iceberg lettuce
• Freshly ground black pepper
• 1 tomato, sliced
• 4 slices swiss

Instructions

1. Slice 8 large rounds from the edges of the head of iceberg to create buns.
2. Add onion slices to a skillet and cook until tender, about 3 minutes per side. Set aside red onions and wipe the skillet clean.
3. Return skillet over medium-high heat. Shape ground turkey into 4 large burger patties. Season both sides of patties with pepper and add to skillet. Cook until seared on both sides and cooked to your liking, about 4 minutes per side, but make sure it’s not pink inside. I use a meat thermometer and wait until it reaches 165 degrees.
4. Top each burger with a slice of cheese, then cover skillet with a lid and cook until cheese has melted, about 1 minute more.
5. To build each burger, top one iceberg round with the cooked turkey cheeseburger, avocado slices, and a tomato slice. Top with second iceberg round. Repeat with remaining ingredients and serve.

Notes

Oxalate: 6mg   Calcium: 227mg   Added Sugar: 0g

Nutrition

• Calories: 376
• Sugar: 6g
• Sodium: 131mg
• Fat: 22g
• Saturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 61
• Fiber: 7g
• Protein: 31g
• Cholesterol: 98mg