Rosemary Turkey Burger Over Baby Kale Salad
5.8g
Net Carbs
35.5g
Protein
51.8g
Fat
3.8g
Fiber
636
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 2 tablespoons Tap Water
- 6 teaspoons Rosemary, fresh (0.7 g per teaspoon)
- 1 teaspoon Salt
- 2 cups Baby Kale (1 cup=42.5 g)
- 20 ounces Ground Turkey
- 4 tablespoons Mayonnaise (Hellman's Real)
- 1/2 lemon yield Lemon Juice
- 4 ounces Feta Cheese
- 8 tablespoons Pumpkin Seeds (Pepitas), hulled, roasted
- 2 tablespoons Heavy Cream
- 1 tablespoon Black Pepper
- 6 cups shredded Cos or Romaine Lettuce
- 1/2 teaspoon Lemon Zest
- 1/4 cup Olive Oil
- 1 clove Garlic
Directions:
- Preheat a medium non-stick skillet over medium heat with 1-2 teaspoons of oil.
- Combine the turkey and cream and form into 4 equal patties. Dice the rosemary and combine with pepper and salt in a small bowl. Sprinkle all side of the burgers, pressing seasonings into the patty. Fry in the pan for about 5 minutes on each side, until cooked to an internal temperature of 165°F. They also taste great grilled.
- Prepare the salad and dressing while meat is cooking. For the salad: combine the baby kale (tearing up any overly large leaves and removing any tough stems), thinly sliced Romaine lettuce, feta and pepitas. Plate equally on four plates and set aside while making the dressing. For the dressing: place the mayonnaise, oil, water, lemon juice and zest, and garlic in a blender. Blend until smooth then season to taste with salt and freshly ground black pepper. Drizzle onto the four salads and serve the burger on top.
