Ok here is where I’m offering a solution for meat eaters. I know it’s hard for some of us to lead a strictly vegetarian or vegan lifestyle, so trying to force everyone at your party to eat only veggie burgers may not go over well. To cater to your meat eating guests, try lightening up the typical burger recipe. We know burgers are tasty, but they can be high in fat and sodium. To lean this recipe out (and to sneak some plant-based ingredients into it) I’m swapping out beef for turkey, and using half ground turkey and half veggies to create the patties. I’m infusing these patties with quinoa, kale, and carrots so that it isn’t a 100% meat burger. To keep it low soduim, I’m also using coconut amino acids to give it a savory flavor.
- 1 lb ground turkey
- 1 cup kale
- 1/2 cup carrots
- 1 cup quinoa
- 1/2 cup onion
- Garlic powder
- 1/4 cup Coconut amino acids
- Chop the kale and carrots into thinly diced pieces.
- Chop the onion into thinly diced pieces.
- In a large mixing bowl mix together the turkey, kale, quinoa and carrots until well blended. Do this with your hands.
- Add the onion, garlic powder, and coconut amino acids to the bowl and mix together again.
- Heat a skillet with coconut oil.
- Shape each patty with your hands into a fist size portion and place 2 or 3 of them in the skillet.
- Cook on each side for about 5 or 6 minutes (or until well cooked through).
- Serve on a whole wheat or gluten free bun, or on lettuce wraps. Top with dijon mustard, coleslaw, or BBQ sauce for taste!