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.
The number of servings equals the number of patties. You can adjust the serving at the top of the ingredients list.