Keto turkey burgers with tomato butter
Ingredients
- 1½ lbs 650 g ground turkey or ground chicken
- 1 1 eggeggs
- ½ (2 oz.) ½ (55 g) yellow onion, grated or finely choppedyellow onions, grated or finely chopped
- 1 tsp 1 tsp kosher or ground sea salt
- ½ tsp ½ tsp ground black pepper
- 1 tsp 1 tsp dried thyme or crushed coriander seed
- 2 oz. 55 g butter, for frying
- 1½ lbs 650 g green cabbage
- 3 oz. 85 g butter
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp ground black pepper
- 4 oz. 110 g butter
- 1 tbsp 1 tbsp tomato paste
- 1 tsp 1 tsp red wine vinegar (optional)
- sea salt and pepper to taste
Per serving
Instructions
- Preheat the oven to 220°F (100°C). Mix all ingredients for the patties in a bowl.
- Shape the ground turkey into patties using wet hands. Fry in butter on medium-high heat until golden brown and fully cooked through. Place in the oven to keep warm.
- Shred the cabbage using a sharp knife, mandolin slicer, or food processor.
- Fry the cabbage in a generous amount of butter on medium-high heat until browned on the edges, but still has somebody. Stir occasionally to make sure it cooks evenly. Season with salt and pepper. Lower the heat towards the end.
- Place all ingredients for the tomato butter in a small bowl and whip them together using an electric hand mixer. Plate the turkey patties and fried cabbage and place a dollop of tomato butter on top.
Recommended special equipment
- Mandolin slicer or food processor
Tip!
If you want an even creamier tomato butter, try replacing half of the butter with cream cheese.
I didn't make the butter of cabbage just the chicken patties :)
Kids also liked flavour and texture of this dish.
The carb count is for the entire meal, including the cabbage.