These Moroccan Turkey Burgers are fantastic served for dinner as lettuce- wrapped burgers or sandwiched between two pieces of NAAN BREAD. I highly recommend that you make this for dinner sometime. Or a bunch of other times. It’s also one of my favorite recipes for snack time. Use the exact same ingredients, just form the meatballs into golf ball–size portions and bake at 350°F for 25 minutes, or until cooked through. It’ll make about 20 meatballs.
3 cups carrot, shredded
3 celery stalks, thinly sliced
2 teaspoons coconut palm sugar
½ teaspoon sea salt
¼ teaspoon ground cumin
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon Muscat vinegar
1 pound ground turkey
¼ cup red bell pepper, seeded and diced
2 tablespoons fresh mint leaves, finely chopped
2 tablespoons red curry paste
1 teaspoon ground cumin
1½ teaspoons fresh ginger, grated
½ teaspoon Ground Coriander Seed
½ teaspoon sea salt
¼ teaspoon black pepper
Combine all of the slaw ingredients in a large bowl. Chill until ready to serve.
Line a baking sheet with parchment paper. Combine all the burger ingredients in a large bowl and mix well. Use your hands to shape the mixture into 6 even patties and lay them on the prepared baking sheet.
Preheat a grill pan over medium-high heat and generously grease with olive oil. Sear the patties for 5 minutes, flip, cover the pan, and cook for another 4 minutes, or until cooked through. Remove from the heat and serve with the Carrot Slaw.
Calories: 234
Fat: 8g
Carbohydrates: 21g
Sodium: 533mg
Fiber: 4g
Protein: 16g
Sugar: 7g