I love a good turkey burger. I know, it will never rival the pink juicy tenderness of it’s brother, Big Beef. But if done properly, it can still deliver a flavorful experience to rival any standard burger at your Uncle Tito’s cookout.
This recipe came together really as a matter of happenstance. After making turkey burgers one summer afternoon, we were rooting around in the fridge for some toppings. Bacon was an obvious choice, as it makes everything better. We also had a few fried plantains leftover from breakfast. Dare we try this delectable fruit as a burger topping? We dared.
I like adding minced peppers and onions to my burger mix. A nice splash of coconut aminos also helps beef up the flavor (pun intended).
Ground turkey has the tendency to get a little sticky. Placing the patties on some parchment paper in the fridge for a while seems to help them keep their shape.
Unfortunately I don’t have access to a grill, but cast iron works in a pinch. I can still manage to get a nice sear on these turkeys.
I usually just use lettuce wraps for my burgers, but after trying the burger pun recipe from Paleo Takeout, I don’t think I can go back. These buns are flaky and delicious. With the added cilantro mayo, they really take this burger up a notch.
Bacon & Plantain Turkey Burger
1 lb ground turkey
1 egg, beaten
2 Tbs red onion, minced
2 Tbs red pepper, minced
1 1/2 Tbs coconut aminos
1 tsp all purpose herb seasoning
1/2 tsp garlic powder
1/4 tsp sea salt
1/4 tsp black pepper
3 Tbs coconut oil
8 strips cooked bacon
1 plantain, sliced
4 tomato slices
4 Green lettuce leaves
8 slices paleo bread (I used Russ Crandell’s burger bun recipe from Paleo Takeout)
1/2 cup paleo mayo
1 handful fresh cilantro
1 handful fresh basil
1 tsp smoke paprika
1 Tbs lime juice
For the Mayo:
1. Combine mayo, cilantro, basil, lime juice and paprika in a blender or food processor. Refrigerate for at leat 30 minutes.
For the Burgers:
1. In a large bowl, combine the ground turkey, egg, onion, pepper, and spices. Mix well.
2. Form mixture into four patties. Place on a parchment line plate, cover and refrigerate for 30-60 minutes.
3. Heat oil in a large cast iron skillet over medium high heat. Add the plantains and cook until golden brown on each side. Transfer to a plate lined with a paper towel to drain.
4. Return skillet to medium high heat and add the turkey burgers. Cook until meat is no longer pink, approximately 7-8 minutes per side.
5. Spread mayo on each side of the bread. Add lettuce and a burger. Top with bacon and plantains. Enjoy!