Low Carb Turkey Burger

For the burgers, divide the ground turkey meat into 4 portions. To make uniform burger patties , place a layer of plastic wrap on top of a large mayo or peanut butter lid. Lightly pack the ground turkey into the lid and then lift the plastic wrap up so the patty comes right out. Use your hands to form a thin and uniform patty and move it to a platter. Repeat with remaining ground turkey, making sure each patty is the same size. You can see exactly how I do this in the video below the recipe. Place the formed burger patties in the fridge for at least 15 minutes, or overnight.

Meanwhile, to make the cloud bread pre heat oven to 300 degrees F. Make sure the cream cheese is at room temperature or it won’t melt into the batter. Carefully crack the eggs in a large bowl and separate the egg yolks and place them in another bowl. If any of the egg yolks breaks into the egg whites, you have to throw them out and start over, so be careful. Add the cream of tartar to the egg whites and use a whisk or hand mixer to beat the egg whites until they reach a stiff peak. If you are not sure what a stiff peak is, watch the video below. Use the same mixer to combine the egg yolks with the cream cheese and beat until smooth, it’s ok if there are little flecks of cream cheese that have not melted. Use a clean spatula and add half of the egg white mixture to the egg yolk. It is very important that you fold the mixture together, and NOT STIR, otherwise you will deflate all the bubbles. Once the first batch of egg whites is mostly incorporated and the rest and fold until combined. It’s ok if the mixture is not completely smooth, you don’t want to over mix the batter.

Place a layer of parchment paper on two sheet trays and use a ½ cup measuring cup to scoop the batter on to the parchment paper. Try to make the shape the size of a bun, and use a spoon to make it even. The batter will spread a little, so make sure not to make them too thin or wide. Grate a little bit of cheese and sprinkle a little of the oregano on the top of the buns. Bake in the oven for 27-30 minutes, or until deep golden brown in color. Remove from oven and place on a wire rack so they can cool, or lean them against a plate so they can cool.

Pre-heat your grill to high for 10 minutes. Make the onions by combining the paprika, ancho, and cumin in a small bowl, mix well. Peel the onions and cut into ¼ inch thick rounds. Season the onion rounds with a pinch of salt and a generous pinch of spice rub on each side. Drizzle over 1 teaspoon of veggie oil and rub it on both sides of the onions, or you can spray some veggie oil on both sides if you have non-stick spray. Grill the onions for 7-8 minutes on each side, or until slightly charred and soft. Remove and set aside.

Season the cold turkey burgers with a generous pinch of salt and a couple cracks of pepper on one side. Make sure the grill is hot, spray some non-stick spray on the grill grates, and place the salted side of the burger down. Season the top side of the burger with more salt and pepper and allow to cook for 4-5 minutes. When juices start to pool on top and the edges of the burger are white, flip, and immediately put the cheese slices on the burger. Close the lid and cook another 4-5 minutes, so the cheese can melt evenly. Remove from grill and let rest of clean platter for 2 minutes. Assemble the burger any way you like and enjoy!