We do these burgers quite often during the summer.  The key for these holding up on the grill is a good binder (egg) and freezing them before you grill them.  I usually give these about 6 hours or more in the deep freezer out in the garage.  You can make a big batch up and only grill what you need for that day’s meal and have more for another day.  I do this will all my turkey, chicken and beef burgers.

I know you came for the food so I will get right to it…

Ingredients:

1 to 1 1/2 pounds ground turkey

1/3 cup dried minced onions

1/4 cup chopped cilantro

1 egg

1/2 tsp garlic powder

1 tsp chili powder

1 tsp cumin

salt and pepper

Instructions:

Add all the ingredients to a mixing bowl and blend until well combined throughout.  Form into quarter pound patties on a sheet pan.

I have an old patty making set from Tupperware.  I am sure I got it 20+ years ago but they might still have them available if you are in the market for one.  You can makeshift one in a number of other ways if you like or just shape the mixture into about 1/4 pound balls and then flatten them on the tray.  I line my tray with parchment paper to freeze them.  This way they don’t stick to the pan and are easily removable once they are frozen.

 

 

Now, freeze these as they are.  If they are not getting used soon you can take them off the pan once they are frozen and you can cut a square of parchment paper and place it between each patty and store them in a container in the freezer for up to about 3-4 months without any freezer burn setting in.

This is what my paleo plate looks like but my family enjoys these patties with big buns, tomato, red onion, Romaine lettuce and roasted green chilies.   Mine has just avocado and a side of sweet potato fries.

These patties are paleo and Whole30 friendly but not AIP friendly.

If you share this recipe please give credit and link back to this blog and post.