Turkey is no doubt, my #1 choice when it comes to burger patties.
I still love me a good grilled chicken patty, a salmon patty, or a healthy veggie patty every once in a while…and even an angus patty on rare occasions.
I also do love those new “Impossible“ burger patties, which are vegetarian, but taste and “bleed” just like beef—- those are super delicious as well!
And…ok, ok, I do love all types of burgers, but I have to say, my go-to patty, protein-wise and for its leanness, has got to be turkey.
Any time I go out to eat at burger joints or restaurants, I’ll look for the most flavorful burger options and generally, I’ll always substitute the beef patty for a turkey patty (or grilled chicken, if not available). This is like Rule#1 for me when it comes to cleaner eating.
Also, those that know me well know that I totally despise traditional burger buns. I hate ’em! Empty carbs, empty calories, they add nothing to the flavor of the burger, my digestion goes out of whack.
Sure, they make a cool Instagram photo, and the buns help keep the burger from falling apart and getting all messy, but let’s face it man—-they hold absolutely NO positive nutritional value whatsoever.
ZERO.
Whole wheat or whole grain options are better than traditional buns, but they’re still kinda heavy on the stomach, and they don’t really mesh with my digestive system like they used to.
So, every time I order a burger, I’ll ALWAYS substitute the bun for lettuce wraps or turn that burger into a salad bowl! The flavor is all in the patty and in the fixin’s anyway, and by customizing it into salad form, more greens and veggies automatically get added into the mix.
Best of both worlds.
The way I see it, if I’m going to enjoy myself when dining out, then the leaner my main course meal is, the more I can splurge and enjoy my dessert. Would I trade a pointless, high-carb, unflavorful burger bun for a more delicious pizookie? Uh….YEAH!!
Both are bad, but hey, if I’m gonna have a cheat meal, I’m gonna have a CHEAT MEAL—you know what I’m sayin’?! Might as well, just limit the damage as best as I can, hehe…
Which brings me to my latest creation…quite possibly one of my favorite, lean main course meals—-and it contains:
1) 99% fat free turkey burger patties.
2) A healthier, low carb bun option.
3) A fresh and spicy kick.
4) EXPLOSIVE flavor.
Enter my Habanero Cilantro Turkey Burgers! With Portabella Mushroom Caps for buns!
This turkey burger is made of 99% fat free ground turkey breast—ultra lean, ultra juicy, and bursting with flavor. If you follow the recipe as outlined you will get a nice, moist, and juicy burger. Believe it!
The water content from the onions and the bell peppers, add a natural moisture to the burger patties to help compliment its 99% fat free content, along with a nice flavor kick. Most 99% lean turkey burgers will dry out on the grill without the proper ingredients (and proper technique), but not this baby!
The Worcestershire sauce, Kickn Chicken seasoning, and freshly-cracked black pepper add a unique, distinguished flavor to the turkey meat. These are the secret key ingredients, that when combined, take this burger to a whole ‘nother level.
Adding olive oil to the mixture adds the needed fats and moisture that prevents this burger from drying out on the grill. This is KEY.
We’re going for a high protein, low fat burger here, and when using 99% lean ground turkey, by substituting in (extra virgin) olive oil, which contains healthier monounsaturated fats, this is a much better choice than using a higher saturated fat content ground turkey (like a 93% or 90% lean).
Habanero peppers add a nice, aggressive spiciness to this dish, and I threw in jalapeños just for good measure. The addition of cilantro is a nice stand out flavor that provides a soothing finish that balances out the kick of the habaneros rather nicely.
And let’s not forget the large, black pepper/garlic seasoned portabella mushroom caps for burger buns! Lower carbs, lower calories, all natural, and definitely more nutritious than traditional burger buns, these mushroom caps enhance the flavor of this burger like I never thought possible.
Now, on a side note, I know there are some schools of thought that don’t recommend cooking cilantro for an extended period of time as this will destroy its flavor, and I agree. I like to use cilantro, fresh, as a garnish, first and foremost.
But I’ve found that this burger still retains that fresh, cilantro zest even after about 16-20 minutes of cooking. So, nothing to fear guys!
Every bite is guaranteed to be packed with juiciness and flavor.
Look at those lovely grill marks and the nice thickness of the burger. The melted peanut butter add the perfect finishing touch. Ultimate deliciousness! My mouth is watering right now just typing about it!
Here’s a quick rundown of the nutritional benefits of some of the main ingredients for these burgers:
Habanero peppers measure at about 100,000 to 350,000 Scoville Heat Units (or SHV), which is about 75 times hotter than the average jalapeño. These peppers, and others like it, contain capsaicin, which studies have shown when consumed regularly, to help fight cancer, helps to manage diabetes, and in animal studies, have helped to lose weight and speed up metabolism.
Cilantro, according to Dr. Axe, has strong antioxidant compounds that helps to detox the body by ridding it of toxins, and also has antibacterial properties that help protect the body from certain types of infections.
Bell peppers contain high amounts of antioxidants are high in both Vitamin A and Vitamin C. Studies have shown regular consumption of red and green bell peppers to help fight cancer, fight diseases, fight sickness, and helps protects the skin.
Olive oil contains high amounts of monounsaturated fats and oleic acid, which have been shown to fight free radical damage and helps protect the heart. Studies have shown that compounds in olive oil help to fight cancer and also protects the brain from declining health.
Portabella mushrooms contain good amounts of CLA, or conjugated linoleic acid, which, according to Dr. Axe, has been shown to fight cancer by destroying cancerous or abnormal cells. Portabellas are also high in B vitamins, which help provide the body with energy.
I like a nice and thick burger, and this recipe will produce 8 juicy, protein-packed burger patties.
Warning: Thanks to the habaneros, these burgers are hot and spicy! Adjust the recipe to your liking by subbing in milder peppers, or removing the habaneros altogether!
OK, here’s what you’ll need for these ultra delicious Habanero Cilantro Turkey Burgers:
And for the Portabella Mushroom cap buns (only 2 are pictured, but for 8 patties, you would need 16 mushroom caps):
Let’s get to it!
| Prep Time | 20 minutes |
| Cook Time | 16-20 minutes |
| Servings |
burger patties
|
- 1.4 lbs ground turkey breast (99% fat free preferably)
- 1 red bell pepper
- 1 green bell pepper
- 4 habanero peppers
- 1 jalalpeno pepper
- 1/2 yellow or white onion
- 5 tbsp cilantro (finely chopped)
- 1-2 tbsp olive oil (extra virgin is recommended)
- 1-2 tbsp worcestershire sauce
- fresh cracked black pepper
- Weber's Kickn Chicken seasoning
- 1 tsp paprika
- portabella mushroom caps (2 per burger patty)
- dash coconut aminos (or soy sauce)
- dash olive oil
- dash fresh cracked black pepper
- dash garlic powder
- green leaf lettuce
- sliced tomato
- sliced red onions
- 1-2 tbsp organic peanut butter (optional)
- 1 tsp dijon mustard (optional)
Ingredients
burger patties
portabella mushroom caps
burger fixins'
|
|
- Chop the peppers, onions, cilantro and place in mixing bowl.
- Fire up grill to medium heat and add olive oil.
- Add ground turkey to same bowl. Add olive oil and all other additional seasonings. Incorporate all ingredients, mIxing thoroughly with hands.
- Form mixture into 8 thick, equal sized patties and set aside.
- Grill patties 8-10 minutes on each side, flipping over only once, until internal temperature reaches at least 165 degrees.
- Set grill to medium heat.
- Using a spoon, completely remove the gills from the underside of the mushrooms.
- Wipe both sides of the mushrooms with a damp paper towel to remove dirt and debris.
- Using a basting brush, brush olive oil and coco aminos on both sides of the mushrooms, and add seasonings.
- Cook top side down for 4-6 minutes. Flip over and cook for another 4-6 minutes until browned and tender.
- Use as burger buns. Add fixins. Enjoy!
-If you don't want it too spicy, eliminate some or all of the habanero peppers. Or just use jalapeno peppers instead of habaneros.
-Adding olive oil to the mixture adds moisture and helps the burgers become more juicy. This also adds healthier monounsaturated fats than the saturated fats you would have if you used a 93% or 90% lean turkey burger.
-Worcestershire sauce adds a great, deeper flavor to the burger, and added moisture.
-Jalapeno peppers can be optional. Add or subtract as you see fit. Even substitute other peppers like poblano, serrano, fresno peppers.
-Make an indentation in the center of the patties with your thumb before placing onto the grill. This ensures even cooking.
-Avoid touching patties as they cook on the grill. Flip over only once. This will keep juices retained inside the patties and ensure nice grill marks.
-Don't press down on the burgers with a spatula! This will release all that flavorful juice out of the burger and dry it out! We don't want that!
-Don't overcook the burgers! On medium heat, 10 minutes at the most on each side is probably the max I will go (depending on the thickness) to avoid drying it out. 9 minutes is usually enough, but always use a meat thermometer inserted all the way to the center to ensure it has reached at least the recommended 165 degrees.
-You can substitute soy sauce in for the coco aminos if you wish.
**Nutritional information is an approximation using Nutrifox, information from Google, and my own calculations to the best of my knowledge. It is not the definitive values or guaranteed to be 100% accurate information. Use only as a reference. (Peanut butter and other fixins not calculated)**
