I’m a poet and now you know it.
There once was a woman who did a Whole30,
She looked for meals she could make in a hurry.
She found premade burgers at Whole Foods,
What a bummer, they broke all the Whole30 rules.
So she went to her kitchen to try and recreate,
After a few tries, all the turkey burgers she ate.
Yea, I bet you didn’t know that I was a poet AND a blogger. This recipe came about basically exactly how my poem outlines. I found some amazing premade BBQ turkey burgers in the deli case at Whole Foods and while they are fantastic, they have sugar and gluten in them, making them not Whole30 compliant. So I studied the ingredients listed on the packaging and made a few sets of burgers before I found one that was just as good as Whole Foods, but also Whole30 compliant.
One of the keys to this recipe is using a good BBQ sauce. If you are eating paleo or Whole30, you will want to find a compliant sauce. My favorites are actually this one and this one. Tessamae’s is a little sweeter and thicker, while The New Primal is spicier and a little thinner. Both are great and I actually use both in this recipe (split 50/50), but you use whatever BBQ sauce is your favorite.
I find cooking these BBQ Turkey Burgers in a skillet with a little oil is easier than the grill, so that is what I indicate below. However, you can use the grill if your heart desires! I also recommend using what I call a “foil tent” over the skillet when you cook them. It prevents splattering and helps cook the turkey burgers all the way through quicker because it keeps some of the heat inside. You just put a piece of foil slightly smaller than the diameter of your skillet over top, leaving some space for the air and steam to escape to. If not, you will end up steaming the turkey burgers in the skillet.
With a few ingredients, all you do is combine with the ground turkey, make four patties and cook them up for a few minutes on each side. Brush over the cooked turkey burger with a little more BBQ sauce and serve with tomato, onion, and mixed greens (with or without the bun).
- 1 lb of ground turkey
- 1 TBSP minced garlic
- ½ TBSP mustard (your favorite kind–I use classic yellow)
- 8 TBSP of BBQ sauce (4 for inside the burger mixture and 4 for on top of the burgers after cooking)
- ½ TBSP apple cider vinegar
- 1 ½ TBSP cassava flour
- 2 TBSP of Avocado Oil (1 for inside the burger mixture and 1 for the skillet to cook the burgers)
- 1 TBSP chopped cilantro
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- Take a large skillet or frying pan and put on medium heat with 1 TBSP of avocado oil.
- In a large mixing bowl, mix the ground turkey with garlic, mustard, apple cider vinegar, cassava flour, cilantro, salt, pepper, garlic powder, onion powder, 1 TBSP of avocado oil, and 4 TBSP of BBQ sauce.
- Once well combined, divide the turkey mixture into four equal amounts. Roll into a ball and then press flat so the burgers are about ½” thick (about 2.5” in diameter).
- Add the burgers to the skillet (you want to have a big enough skillet to fit all four at once). Create a “foil tent” by lightly setting a piece of foil on top of the skillet (leaving enough room for steam to let out). Let the burgers cook for 6 minutes.
- After 6 minutes, flip the burgers. They should be golden brown on the bottom. Add the “foil tent” back on top of the skillet and leave on for 6-8 minutes (or until the turkey burger is cooked through).
- Brush the tops of the turkey burgers with the remaining 4 TBSP of BBQ sauce.
- This recipe yields 4 burgers.
- Serve with all your favorite burger toppings. I recommend tomato, onion, and lettuce. Pineapple and guacamole are also great with these burgers.
- Serve on a bun, bed of mixed greens, or a lettuce wrap, depending on your preference and dietary needs.
- This page contains affiliate links.