Rosemary Turkey Burger Over Baby Kale Salad Recipe | @Atkins

Rosemary Turkey Burger Over Baby Kale Salad Recipe


Atkins Rosemary Turkey Burger Over Baby Kale Salad
5.8g
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

35.5g

Protein

51.8g

Fat

3.8g

Fiber

636cal

Calories

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INGREDIENTS

  • 20 oz Ground Turkey
  • 2 tbsp Heavy Cream
  • 6 teaspoon Rosemary, fresh (0.7 g per teaspoon)
  • 1 tbsp Black Pepper
  • 1 tsp Salt
  • 2 cup Baby Kale (1 cup=42.5 g)
  • 6 cup shredded Cos or Romaine Lettuce
  • 4 oz Feta Cheese
  • 8 Tbsp Pumpkin Seeds (Pepitas), hulled, roasted
  • 4 Tbsp Mayonnaise (Hellman's Real)
  • 0 1/4 cup Olive Oil
  • 2 tablespoon Tap Water
  • 0 1/2 lemon yields Lemon Juice
  • 0 1/2 tsp Lemon Zest
  • 1 clove Garlic

DIRECTIONS

  1. Preheat a medium non-stick skillet over medium heat with 1-2 teaspoons of oil.  
  2. 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.
  3. 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.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.