If you’d like to enjoy a juicy burger without the added carbs and guilt of a bun then you’re likely going to wrap it in lettuce.
You make low-carb, high-fiber buns out of Butternut Squash!
1 Butternut Squash
2 teaspoons fresh thyme
sea salt and white pepper to taste
¾ cup Plain Greek Yogurt
1 teaspoon lemon juice
¼ teaspoon dried garlic
½ teaspoon dried dill weed
sea salt and black pepper to taste
1 pound lean ground turkey
1 egg, beaten
1 teaspoon fresh garlic, minced
1 tablespoon worcestershire sauce
2 tablespoons fresh cilantro, minced
sea salt and black pepper
For the butternut buns: Preheat the oven to 400 degrees F. Lightly grease a baking sheet with olive oil. Slice the neck of the butternut squash into 8 rounds about ¼ inch thick. Place the rounds on the prepared baking sheet, drizzle with the olive oil, and sprinkle with the thyme, salt, and pepper. Roast in the preheated oven for 25 minutes, flipping the rounds once halfway through the roasting time.
For the yogurt sauce: In a medium bowl, combine the yogurt, lemon juice, garlic, and dill. Season with salt and pepper.
For the turkey burgers: In a large bowl, mix together the ground turkey, egg, garlic, Worcestershire sauce, and cilantro; then season with salt and pepper. Form the mixture into 4 patties.
In a medium skillet, over medium heat, heat the olive oil. Add the patties and cook until golden and cooked through, 5 minutes per side. Serve each burger between 2 butternut squash rounds with a dollop of the yogurt sauce. Enjoy!