This recipe is one that both Angel and I have stumbled upon a few times. One of my main goals is to find recipes that are both cheap and relatively healthy. This one came from Broke And Healthy though I did a few things different that I thought might benefit the recipe. I did do like her, though, and made this burger bunless. It’d probably be delightful on a fluffy poppyseed bun, but that’s not part of our goal here.

Looks delicious? No? You’d be broken not to think so! Okay, let’s get started on this puppy! (Errr, turkey)

Ingredients
1 pound ground turkey, 97% fat free
1/2 large white onion or 1 medium
1 small red onion
1 large tomato
1 cup spinach
1 cup romaine lettuce
1-2 avocados
2 cloves garlic
1 tsp each cumin, marjoram, rosemary, basil
juice of 1 lime
olive oil
salt, to taste
black pepper, to taste

Nutrition: (Without Feta Cheese)
Calories: About 250g
Carbohydrates (No Bun): 15g
Fat: 12g
Protein: 28g

First thing’s first.. slice up an onion. This recipe calls for half an onion. We like onions here, so we went crazy and threw in a whole one. Put about 2 tbsp of olive oil into a pan, heat up a bit, then add the onion. Cover and cook for 20-30 minutes. Add a little oil as needed. The onions may stick a little to the pan.. just scrape them up, you want those little brown bits.

These are the onions about halfway done. By the time they’re done, they should all be this yummy caramel-y color. The extended cooking time releases the natural sugars in the onion, which caramelize, giving them this color and sweet flavor.

While the onions are cooking up, take your ground turkey. Add about a tsp each of ground black pepper, salt, marjoram, basil, rosemary, red pepper flakes and whatever else you want to add.

Make your guacamole! In this bowl I have 2 avocados (we like guacamole.. we made extra.. nom!), red onions, tomatoes, fresh chopped garlic, juice of 1 lime, cumin, salt and pepper.

Mix it all up! Your onions should be done shortly if they aren’t already. Break your turkey into four portions, then break those into halves.

Place about a tablespoon’s worth into the center of the patty. It will spread out when they cook, so put it alll in the center so that your patty seals nicely.

Patties are all sealed up and ready to go. I didn’t get grill pictures, but I did put these on a piece of oil-sprayed aluminum foil. The first one I tried to put directly on the grill and it started dropping through the grate. After it cooked for a few minutes, I flipped them over and off of the foil.

I wanted to eat these now. I showed great self restraint. Praise me.

I cut up some romaine lettuce and spinach, placed the patty, topped with a juicy slice of tomato, and finished it off with a good sized dollop of our delicious guacamole! One of the suggestions was to top it off with Feta cheese. I do have Feta cheese, but I forgot to add it. I have one patty for leftovers today.. I’m thinking.. LUNCH!