Asian Turkey Burgers with Garlic Zucchini Noodles

Name: Asian Turkey Burgers with Garlic Zucchini Noodles
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 or 4 people
Ingredients: 1 lb ground turkey; 1 large egg; 1/4 cup tapioca flour; 2 tsp sesame oil; 2 Tbsp Coconut aminos; 1 Tbsp fresh ginger; 2 cloves garlic; 2 green onions; 2 tsp Sriracha; 1/2 tsp sea salt; 4 medium zucchini; 3 Tbsp ghee; 1 Tbsp coconut oil; 3 cloves garlic; 3 Tbsp Coconut aminos; 1.5 Tbsp Sriracha; 2 green onions; 2 tsp sesame seeds; pinch sea salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
3 or 4 people
Calories
319 kcal
Course
Main Course
Cuisine
American

Asian Turkey Burgers with Garlic Zucchini Noodles

Tyler Espinosa

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Asian Turkey Burgers with Garlic Zucchini Noodles is a clean, nutritious, paleo, low-carb dinner recipe

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Ingredients

Servings

Asian Turkey Burgers:

1 lb ground turkey
1 large egg
1/4 cup tapioca flour
2 tsp sesame oil optional
2 Tbsp Coconut aminos or liquid aminos or soy sauce
1 Tbsp fresh ginger peeled and grated
2 cloves garlic minced
2 green onions finely chopped
2 tsp Sriracha or more to taste
1/2 tsp sea salt

Zucchini Noodles:

4 medium zucchini spirallized
3 Tbsp ghee or butter
1 Tbsp coconut oil
3 cloves garlic minced
3 Tbsp Coconut aminos or liquid aminos or soy sauce
1.5 Tbsp Sriracha
2 green onions chopped
2 tsp sesame seeds for sprinkling
pinch sea salt to taste

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Instructions

Make the Turkey Burgers:

Add everything but the turkey to a mixing bowl and whisk well to combine. Add the ground turkey and stir well using a fork or your hands, until everything is uniformly distributed. The meat will appear goopy...this is normal.
Heat 2 to 3 tablespoons of coconut oil in a cast iron skillet over medium-high heat.
Divide the burger meat into quarters or thirds (depending on the burger size you’d like) and place on the hot skillet. Note that the meat will not form perfect patties that stick together, as the meat mixture is very wet. Don’t worry - it will hold together while you’re cooking it...simply drop big balls of the mixture on the skillet and you’re good to go.
Cook 5 to 8 minutes, until golden-brown and crispy. Carefully flip burgers to the other side, then cover the skillet and reduce heat to medium. Cook another 5 to 8 minutes, or until burgers are cooked through.

Make Zucchini Noodles:

Heat the ghee and coconut oil in a large skillet over medium heat. Add the zucchini noodles and use tongs to toss the noodles until they are well-coated in oil. Add the remaining ingredients for the zoodles and stir/toss well. Allow zucchini noodles to cook untouched until much of the liquid has leached out and sauce thickens, about 5 to 8 minutes. Stir well and continue cooking to desired done-ness.
Serve burgers over zoodles and enjoy!