Cheeseburger Wraps are taking our kitchen by storm as one of our favorite quick and easy dinners. I mean what’s not to like about a cheeseburger with all the fixings grilled into a crispy, crunchy wrap. Served with some crispy Turnip Fries or Carrot Fries for the perfect meal.

I don’t even know where to start with today’s Grilled Cheeseburger Wrap because we loved it so much. The inspiration came from a local restaurant that has a pressed cheeseburger sandwich that is insanely delicious and probably equally insanely high in calories given everything they stuff inside.

From the first bite, I knew I wanted to create a healthier version at home but first I needed to do a bit of investigating to learn how they flavored their beef. Turns out they add the condiments right into the beef – ketchup, mustard, and Worcestershire sauce – and the resulting flavor is spot on. Pretty genius right? So I did the same and added everything right into the ground beef once it was browned. From there, it’s easy. Add your favorite toppings, wrap it up, and grill it. Yum.


What to Serve with Cheeseburger Wraps

While this could serve as a dinner or lunch on its own, everything is more fun with side dishes. Here are some of our favorites:

  • Since this recipe doesn’t have a ton of veggies, I almost always make a green salad to go on the side. Something simple with lettuce, tomatoes, cucumbers, and this Skinny Ranch.
  • French fries are always a great option for burgers. You can make baked fries with almost anything from zucchini to green beans to butternut squash.
  • When it comes to burgers, my all time favorite side dish is onion rings and these Crispy Onion Straws are so good.
  • For something quick and easy, consider served it with some cut up raw veggies and fruit. This is something we do for the kids often.
  • For something crunchy, grab some baked chips at the grocery store.
  • And you can always add toppings to the burger itself. Add some avocado slices, a big pile of lettuce and tomatoes, or some pico de gallo.

Tips for Making Cheeseburger Wraps

  • While I normally reach for beef, you can definitely use ground turkey, chicken, buffalo, or pork. You’ll be shocked at how much flavor the ketchup, mustard, and Worcestershire sauce add and the moisture will also help drier meats, like ground turkey breast, stay tender.
  • For some reason, I am a bit of a traditionalist when it comes to this burger wrap and stick to the basics – ketchup, yellow mustard, onions, pickles, tomatoes, and cheese. However, you should definitely push the boundaries here and load in all your favorite toppings. Diced jalapenos would be delicious, try out goat or blue cheese, toss in some diced bacon, or add barbecue sauce instead of ketchup. You can basically mimic almost any burger flavors you enjoy.
  • Since you are cooking all the toppings inside the tortilla shell, I like to add the lettuce on top since I am not a huge fan of warm lettuce. Plus it looks pretty piled high on top for serving. If you don’t mind if the lettuce gets a little warm, toss it inside for a cleaner, easier to eat wrap.
  • For a vegetarian version, use vegetarian crumbles. Just make sure to warm them through completely and drain any excess moisture. If the filling is too moist, it will cause the wrap to burst open.
  • Although it’s tempting, don’t overfill your wraps. It will cause the crunchy shell to burst open and you’ll lose all the yummy filling in the pan.
  • For a fun family dinner, let everyone build their own burger wraps and then grill them up.

Looking for more healthy burger recipes?

  • Turkey Apple Burgers
  • Jalapeno Cheddar Burgers
  • Cowboy Turkey Burgers
  • Easy Vegetarian Salsa Bean Burgers
  • More healthy burger recipes

Here are some of the products and tools I used in creating this recipe:

  • Skillet: I am in love with this pan that I use to prepare this dish but you could use any heavy bottomed pan or cast iron. A wok would also work great for this recipe.
  • Wraps: Usually I use a low carb wrap or tortilla to make these since it keeps them a bit lighter. However, you could use any tortilla or wrap you like.

Seriously the most flavorful moist turkey burger you have ever had! Piled high in crisp lettuce leaves with carrots, kimchi, avocado, and a special Korean inspired sauce. Perfect for a crowd!

What you need for this recipe: ground turkey, lettuce, scallions, garlic, fresh ginger, soy sauce, sesame oil, sesame seeds, gochujang sauce, breadcrumbs (or gluten-free breadcrumbs or eliminate), and kimchi, cucumber, carrot, cilantro and avocado for toppings.

Right out of the gates I’m going to tell you that whipping up turkey burgers is not part of my typical repertoire. In my personal chef days, I had a few turkey burger favorites that were on repeat for my clients, but I never wanted them for myself. Then a few months ago I ordered some ground turkey from my CSA and got to work. What kind of a turkey burger would make my heart sing? Does a turkey burger exist that is flavorful and moist and yummy? Is there a turkey burger that I can serve to Jordan for dinner without him acting like a brat?

Yes, there is. I created it. Korean turkey burger with gochujang mayo. OMG.

Turkey, on its own, is quite bland and dry. It requires texture, flavor, and love. It requires savory, spicy fresh ingredients that transform ground turkey from boring to super tasty.

How to Make a Delicious Turkey Burger:

  • Start with high-quality ground turkey. Ground turkey is a product that has huge quality and taste diversity. So far I’ve found the tastiest comes from a local farm. If that’s not a possibility I would recommend upgrading to organic ground turkey.
  • You can use all white meat turkey or dark and white mixed. I’ve tried both. You will definitely have a more moist burger if you are using some dark meat.
  • Add flavor! Seriously, just salt and pepper will take a turkey burger only so far. Fresh garlic, ginger, and scallions are perfect, fresh herbs, mustard, or hot sauce work equally well.
  • Add moisture. Turkey can be hella dry so help it out a little. You can try soy sauce or sesame oil. Honey mustard is amazing in turkey as is chopped apples and fresh sage. Adding moisture makes all the difference.
  • Don’t overcook! I’ve found the perfect strategy is to cook on the stove top for several minutes until one side of the burger is browned and then put in the oven for 10 minutes to finish cooking. You can use a grill, but be sure to keep an eye on the burgers because they will dry out quickly.

What’s so Special about this Korean Turkey Burger Lettuce Wrap?

  • It is a healthy well-balanced meal in portable form.
  • Flavor x Flavor x Flavor x Flavor
  • Loaded with crunchy healthy vegetables and fresh herbs
  • Easy to make!
  • Perfect for a summer BBQ or party
  • Topped with a gochujang mayonnaise sauce that you will seriously want to slather all over everything this summer!

Basically, this is THE turkey burger recipe. You honestly don’t need another one in your life. Just make Korean turkey burgers forever and ever and you will die happy. The end.

Korean Turkey Burger Lettuce Wraps

Course: Main Course Cuisine: Korean Prep Time: 10 minutes Cook Time: 14 minutes Total Time: 24 minutes Servings: 6 Calories: 200 kcal Author: AbraPappa

Seriously the most flavorful moist turkey burger you have ever had! Piled high in crisp lettuce leaves with carrots, kimchi, avocado, and a special Korean inspired sauce. Perfect for a crowd!


  • 1 lb. ground turkey
  • 2 scallions, chopped
  • 2 tsp freshly grated ginger
  • 4 cloves garlic, crushed
  • 3 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp sesame seeds
  • 1 tbsp gochujang sauce
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup breadcrumbs
  • 1 tsp avocado oil

Gochujang Mayonnaise Sauce

  • 2 tbsp mayonnaise
  • 1 tsp gochujang
  • 1 tsp soy sauce


  • Lettuce Leaves I used boston or bibb lettuce leaves
  • kimchi
  • carrots
  • cucumber
  • fresh cilantro leaves
  • avocado


  1. Preheat oven to 350°

  2. In a medium bowl combine scallions, ginger, garlic, soy sauce, sesame oil, sesame seeds, gochujang sauce, salt, and pepper. Add ground turkey and breadcrumbs and using a wooden spoon (or ideally your hands) mix all together until well combined.

  3. Form into 6 patties, set aside.

  4. Heat a large cast iron skillet over medium heat. Add avocado oil.

    Gently place burgers inside skillet and cook for 4 minutes. Flip over and transfer pan to oven. Cook for an additional 10 minutes, remove from oven and allow to rest for 3 minutes.

  5. While turkey burgers are in the oven make your gochujang mayo by whisking together mayonnaise, gochujang, and soy sauce. Set aside.

  6. To assemble the lettuce wraps: Place lettuce leaves on a large platter. Line lettuce leaves with sliced avocado, shredded carrot, and sliced cucumber. Top with turkey burgers, gochujang mayo, kimchi and fresh cilantro.

Recipe Notes

For Gluten Free:

  • Use tamari instead of soy sauce
  • Replace breadcrumbs with gluten free breadcrumbs

For Paleo/Keto:

  • Replace breadcrumbs with 1/4 cup almond flour

Nutrition Facts Korean Turkey Burger Lettuce Wraps Amount Per Serving Calories 200 Calories from Fat 81 % Daily Value* Fat 9g14% Saturated Fat 1g6% Cholesterol 43mg14% Sodium 887mg39% Potassium 285mg8% Carbohydrates 8g3% Sugar 1g1% Protein 20g40% Vitamin A 60IU1% Vitamin C 1.4mg2% Calcium 42mg4% Iron 1.5mg8% * Percent Daily Values are based on a 2000 calorie diet.

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This Low-Carb Teriyaki Turkey Burger Is Both Sweet and Spicy

Lettuce wrap burgers have become a beloved staple of the low-carb bunch (along with cauliflower pizza and spaghetti squash). If you think lettuce wraps are blasphemous and anyone who says otherwise is in denial, you should start thinking of them as simply a healthy, delicious recipe idea instead of as some kind of boring food swap.

Eating a burger with no bun is not a sacrifice, and in the case of these Lettuce-Wrapped Teriyaki Turkey Burgers, created by Kelley Epstein of Mountain Mama Cooks, going bunless lets the flavorful marinade really take center stage. TBH, bread might actually do this backyard barbecue meal a disservice.

What makes these so delicious is the homemade, sticky teriyaki glaze that’s slathered on the pineapple and burger before grilling, imparting a sweet but tangy flavor. (Can’t get enough of this classic Asian blend? Grill up these teriyaki salmon skewers.) Making your own teriyaki sauce is worth a little extra effort and it will save you from lots of added sugar, sodium, and ingredients you can’t pronounce.

This recipe calls for lean ground turkey, but you could also use ground chicken or even salmon if you wanted. Here, shredded carrot and chopped scallions add an extra layer of richness to the meat, plus some bonus nutrition. The turkey burgers are topped with an “optional” spicy mayo, which, if we’re keeping it real, should really be mandatory. Place a slice of vitamin C-packed grilled pineapple on the patty before wrapping it all up in a piece of crisp lettuce (say green leaf or Boston), and you have yourself a healthy cookout.

  • By By Renee Cherry


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Sweet homemade Teriyaki combined with lean ground turkey and veggies wrapped in crisp lettuce – a perfectly light meal for lunch or dinner.

I went on a kick last year, eating lettuce wraps for lunch nearly every day for a month. My kids even love them! You can stuff just about anything in them, and it gives you a little fiber and vitamin boost too. While I try not to make claims that anything I make is specifically “healthy” or “low cal” I do know that lettuce is a lot better for you than a flour tortilla or steamed rice!

One of my favorites I shared with you last week is my Chicken Club Lettuce Wraps. They are so good! But these Teriyaki Turkey Wraps may just be edging them out as our new favorite. I like to grate up some veggies and add them in too.

First cook the ground turkey with some sauteed onion and lots of garlic. About halfway through the cooking time, toss in some fresh grated carrot and finely chopped broccoli. You could totally leave these veggies chunkier, but if I want my kids to eat them I have to get them as small as possible, in the hopes that they won’t notice they’re actually eating vegetables!

*If you opt for larger vegetables, steam them separately and add them at the end when you add the sauce.

While the meat is cooking, make your Teriyaki Sauce. I like to make a homemade Teriyaki (it’s super easy!) but you could use a prepackaged sauce if you prefer. Stir the sauce into the ground turkey and let it simmer for about five minutes.

Spoon the meat right into your lettuce leaves, wrap, and enjoy!

Teriyaki Turkey Lettuce Wraps

5 from 3 votes Pin Author: Kristin

Teriyaki Sauce

  • 1/2 cup Low Sodium Soy Sauce
  • 1/4 cup water
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons brown sugar
  • 1/4 cup granulated sugar
  • 2 teaspoons minced garlic
  • 1 teaspoon ground ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons warm water
  • 1 tablespoon vegetable oil
  • 1 pound Ground Turkey
  • 1 cup finely chopped broccoli
  • 2 large carrots peeled and grated
  • 1/2 cup diced onion
  • 2 tablespoons minced garlic
  • 8 Large Lettuce Leaves Romaine, Iceberg or Butter Lettuce work best
  • Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
  • In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved.
  • Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened.
  • Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook until soft.
  • Crumble ground turkey and garlic into the pan and cook until turkey is no longer pink. Add grated carrots and chopped broccoli about halfway through, when the turkey is still somewhat pink.
  • Pour teriyaki sauce over cooked turkey and vegetable mixture. and stir. Simmer for about five minutes to combine the flavors.
  • Spoon meat mixture into individual lettuce leaves. Serve immediately.

For more lettuce wraps and salads, be sure to check these out:

For all Soups, Salads and Sides, go HERE.

For a complete list of recipes, go HERE.

Turkey Lettuce Wraps

Originally posted December 1, 2013. Updated June 2015.

I was a latecomer to the lettuce wrap rave. About five years ago, we were at one of our favorite restaurants and I was the only person at the table who hadn’t tried them. My husband placed our order for this appetizer after he and my mom went on about how fantastic they were. After reading the menu’s description, I loved the concept of using a vegetable as an edible “scoop” for the seasoned chicken filling–something I’d probably use a tortilla shell or chip for.

When the plates arrived, everyone reached for a lettuce leaf and scooped a serving of steamy, garlic and ginger seasoned chicken into it. I followed their lead then rolled the lettuce leaf around the filling–like a burrito. The crispy lettuce gave a fresh balance to the savory, salty chicken mix. I took my first bite and I was hooked. My only complaint was…why wasn’t this served as an entree instead of an appetizer? I could’ve easily eaten the entire plate by myself!

Fast forward a few years later to my cooking class where my clients were requesting a class featuring five-ingredient recipes. Fortunately, Every Day with Rachael Ray magazine had a “Take 5″ section with (you guessed it!) five-ingredient recipes and Teriyaki Turkey Lettuce Wraps was one of them. We followed the easy recipe and everyone loved it! I knew my family would, too, but I made several modifications to make it even better and healthier. I used lean ground turkey, freshly grated carrots and swapped sweet onion in place of scallions (only because I rarely keep scallions on-hand, but I use them when I have them); for a bit more “meatiness,” I added chopped mushrooms and brightened things up with my favorite fresh herb, cilantro (oh yeah!). I’ve served this on both baby romaine hearts and classic, crispy iceberg lettuce leaves.

This recipe is quick, simple and a great way to incorporate lots of colorful and flavorful vegetables into a family meal. If you’re cooking with kids, use this opportunity to talk with them about the vitamin A in carrots that helps with night vision (like a superhero!) and the vitamin D in mushrooms that helps build strong bones (like an athlete!)! Using crispy, low calorie lettuce leaves as a wrap is an excellent way to keep calories controlled while boosting fiber and antioxidants in your meal.

My wraps may not be restaurant quality, but they are devoured by my family every time they’re served. At the end of my day, that’s what matters most:)

Hope you give this recipe for my turkey lettuce wraps a try and enjoy them as much as we do!

*Because previous social media sharing information will not transfer to my updated website, I am proud to note that this recipe was pinned on Pinterest over 400 times! This is my most “shared” recipe to date. Thank you!

Asian Lettuce Wraps! Who doesn’t love the fresh and tasty handheld wraps from Asian restaurants? This homemade version tastes like PF Chang’s Lettuce Wraps (and Pei Wei’s), and they are so easy to make. They can be ready in 20 minutes!

My Go-To Healthy Lettuce Wraps Recipe

There’s just something so satisfying about hand held finger food, as in no forks or chopsticks required. Just pick it up and dive in! None of that dicing it up and eating it slowly like a lady/gentlemen, just shove it in your face because we are hungry, right?

These Asian lettuce wraps make a delicious main dish for busy weeknights or can be enjoyed as an appetizer for a Chinese take-out style dinner party on the weekend.

I love the rich, slightly salty, slightly sweet, slightly sour blend of flavors here. And I’ll never get enough of that crunch. I love the crisp lettuce and water chestnuts.

This is most definitely one of those super easy recipes you’ll want to use time and time again. They’re healthy lettuce wraps that will leave you thinking you don’t really need noodles, rice or a wrap.

Copycat PF Chang’s Lettuce Wraps Recipe

Why spend $10 plus tip, plus travel time, plus all the wait time when you can make enough to feed a family for the same price, in a fraction of the time, and you can enjoy them in the comfort of your own home? Copycat recipes at home are the best!

Asian Lettuce Wraps Ingredients

These easy lettuce wraps require ingredients you likely have in your pantry already:

  • Olive oil
  • Ground turkey or chicken
  • Hoisin sauce
  • Soy sauce
  • Sriracha
  • Rice vinegar
  • Sesame oil
  • Honey
  • Fresh garlic
  • Fresh ginger
  • Green onions
  • Carrots
  • Water chestnuts
  • Lettuce

How to Make Lettuce Wraps

  • Cook ground turkey.
  • Whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil and honey.
  • Move the cooked turkey to one side of the pan, then saute veggies.
  • Add water chestnuts along with that hoisin mixture then warm through.
  • Serve in lettuce leaves.

What’s the Best Lettuce for Lettuce Wraps?

For the best crunch and the sturdiest wrap, you’ll want to use either Bibb lettuce or Iceberg lettuce. Romaine works in a pinch, but its leaves are longer, which makes it tougher to form wraps.

Should I Make Ground Turkey or Ground Chicken Lettuce Wraps?

I’ve made this recipe using both ground chicken and ground turkey and both work great. I usually use ground turkey because that’s what I have on hand, but just use what you like or what’s on sale.

Tips for the Best Lettuce Wraps

  • If you are looking for even more protein, you could swap the water chestnuts out with chopped walnuts.
  • These are great for meal prepping. Store the lettuce and filling separately, and assemble when ready to eat!
  • For a slightly spicy filling, add in a few tablespoons of Sriracha.

Other Wrap Recipes You’ll Love:

  • Taco Lettuce Wraps
  • BLTA Chicken Salad Lettuce Wraps
  • Thai Chicken Lettuce Wraps
  • Asian Lentil Lettuce Wraps
  • Teriyaki Chicken Lettuce Wraps
  • Poppy Seed Chicken Salad Lettuce Wraps

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Asian Lettuce Wraps

4.85 from 20 votes

Super easy, super flavorful, super fast Asian lettuce wraps that everyone will love! Perfect main dish for busy weeknights or make them as an appetizer for a Chinese take-out style dinner party on the weekend.

Servings: 4 Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes

  • 3 tsp olive oil, divided
  • 1 lb 93% lean ground turkey or chicken
  • 4 – 5 Tbsp hoisin sauce, to taste (I used Lee Kum Kee)
  • 1 Tbsp soy sauce, (low-sodium or regular)
  • 2 tsp sriracha (optional)
  • 1 Tbsp rice vinegar
  • 1 1/2 tsp sesame oil
  • 1 tsp honey
  • 1 Tbsp minced fresh garlic (3 cloves)
  • 1 Tbsp peeled and minced fresh ginger
  • 2/3 cup sliced green onions, white and light green portion, plus more green portion for serving
  • 1 medium carrot, peeled and shredded (1/2 cup)
  • 1 (8 oz) can water chestnuts, drained and chopped small
  • 1 large head Bibb lettuce or iceberg lettuce
  1. Heat 1 1/2 tsp oil in a 12-inch non-stick skillet over medium-high heat.

  2. Add turkey or chicken in large crumbles then let cook until slightly browned on bottom, about 3 minutes, then break up and continue to cook until it’s fully cooked through, about 3 minutes longer.

  3. Meanwhile while turkey is cooking in a mixing bowl whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil and honey, set aside.

  4. Drain of excess liquid from turkey (if there is any) then push to one far side of pan and pull that side of pan off heat.

  5. Heat remaining 1 1/2 tsp oil in now empty side of skillet.

  6. Add green onions and carrots and saute 1 1/2 minutes. Add in garlic and ginger and saute 30 seconds longer.

  7. Pour in sauce and water chestnuts then cook and toss 30 seconds longer.

  8. Serve warm in lettuce leaves garnished with sliced green onions.

  • If you are looking for even more protein, you could swap the water chestnuts out with chopped walnuts.
  • Recipe source: inspired by Allrecipes

Nutrition Facts Asian Lettuce Wraps Amount Per Serving Calories 305 Calories from Fat 135 % Daily Value* Fat 15g23% Saturated Fat 3g19% Cholesterol 84mg28% Sodium 606mg26% Potassium 387mg11% Carbohydrates 19g6% Fiber 2g8% Sugar 8g9% Protein 23g46% Vitamin A 375IU8% Vitamin C 6.3mg8% Calcium 46mg5% Iron 2.4mg13% * Percent Daily Values are based on a 2000 calorie diet. Course: Main Course Cuisine: Asian Keyword: lettuce wraps Author: Jaclyn


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I’m not gonna lie – these are the very best paleo turkey burgers! Packed with veggies, pan seared to perfection, then topped with guacamole or a fried egg (or both!), this is an epic bun free burger experience you really don’t want to miss. You’ll be reaching for this paleo, Whole30, and keto turkey burger recipe for all of your summer dinners and cookouts!

I’ve been meaning to share the recipe for these veggie-packed paleo turkey burgers for a long time, but I was dragging my feet bigly. I want to say it’s because I’m selfish and I didn’t want to share (that’s partly true), but to be honest it’s because photographing burgers to make them look as good as they taste is really, really hard. How’s that for some hard food blogger truth?

Then a few weeks ago a reader asked if my paleo turkey meatballs would convert well into burgers. I didn’t know for sure (I ended up testing them – they do!) and it felt like the universe was dropping me a giant, not-to-subtle hint. So I pulled on my big girl pants, and here we are. Which is good for us all because you get a new recipe, and I got to step outside my comfort zone, and we ALL get to eat these noshtastic burgers.

I’ve been making this basic recipe for paleo turkey burgers for a long time. It was well over 10 years ago that I first threw these guys together and impressed the hell out of my roommates. Heck, I impressed the hell out myself if we’re being honest.

They’re incredibly juicy, with a crispy crust, tender interior and tons of flavor. Buh-bye bland, mealy, dried out turkey burgers. Hello moist, flavor-packed patties of awesome.

My secret? LOADS of veggies. So many veggies. Veggies for the win! They add moisture, texture, and flavor for the perfect paleo burger experience.

Pin it now! to save this paleo turkey burger recipe to your Paleo, Keto, Whole30, or Low Carb Recipes Board on Pinterest!


Dark ground turkey meat is boss

Use dark ground turkey meat for added flavor. Dark meat has more fat than white meat. Fat = flavor. Plus you’ll have less pan stickage.

Stovetop or griddle wins

Skip the grill. I know. I’m a grilling devotee all summer long, but cooking paleo turkey burgers on the grill is a terrible user-experience if you happen to be a fan of tender burgers that don’t fall apart. I prefer my patties in one piece, so it’s cast iron skillet or griddle all the way!

If you’re so not into cooking on the stove, I feel you sister. Go ahead and put that griddle or skillet directly onto the grill plates and win at life. If you’re feeling fancy, go ahead and call that griddle a plancha. I won’t judge (but I might giggle a little). Or be a pro and get an actual plancha or carbon steel skillet. I’m not gonna lie, that skillet’s been calling my name all summer so it’s probably time to cave. But I digress as typical.

Oil is your friend

Make sure you’re adding enough extra fat throughout the cooking process, but especially when forming the burgers and oiling your cooking pan. Add a bit of oil to your hands before you go to form the turkey burgers. The mixture is super wet (which is tasty good), but sticky (which is logistics bad). Grease up your hands and you’ll be able to easily form those patties and transfer them to the skillet with zero problems.


First up – veggie time! These paleo turkey burgers get combined with two whole portobello mushrooms, a bell pepper, and half a sweet onion to create a flavor-packed, moist and tender burger experience.

Mushrooms are up first. Dice two portobello mushroom caps into tiny pieces and then toss them into a hot skillet with a couple glugs of oil or avocado oil. Let them cook down, stirring every now and then, until they’re crispy and all of their juices have been released.

That last bit is important! Mushrooms have a very high water content, and their role here is flavor enhancer, not moisture control (that’s next). If you lazily sauté them you’ll have a hot, wet mess on your hands.

While the mushrooms are cooking, prep the pepper and onion. If you’re feeling adventurous, go ahead and dice them by hand. If you’re feeling not, go ahead and toss them into a food processor and pulse a couple times until they’re diced for you. I’ve done this both ways, and both results are equally good.

Once the mushrooms are nice and crispy, add the onions and peppers to the skillet and sauté until they’re just barely soft. Don’t cook them all the way down, just get that crisp edge off. Remove the skillet from heat and allow the veggies to cool until you can handle them.

Mix the sautéed vegetables with the turkey meat, one egg, and some seasoning. I stick to just salt and pepper. You can add a little cumin and red pepper for a smoky, spicy kick. About half a teaspoon of each should do it.

Mix until the ingredients just barely come together, and try not to overmix.

Divide the mixture into 6 equal parts (yes, I know there’s only four burgers up there, but I promise this recipe makes six). To do so, oil up your hands before you start forming the patties and have a parchment lined something-or-other (baking sheet, cutting board, the counter) at-the-ready to place the patties onto. The mixture is wet and sticky, and greasing your hands will make the burger forming process way more pleasant.

And now we cook. Place the burgers into a well-oiled cast iron skillet or griddle over medium heat. Saute for five minutes, then attempt to flip. I say attempt with intention. If the burgers give you resistance, give them another minute – they’re not ready! They’ll be ready when they have a good crust formed and you can easily get your spatula underneath to turn them. So, once they’re ready, flip and then sautee on the other side for another five minutes or so.

Unlike beef burgers, turkey burgers cannot be cooked medium rare. They have to be cooked until they’re done, and that’s a minimum of 165*. Use an instant read thermometer to check for doneness, and food safety-ness.

Do not be tempted to cook these at a higher temperature for a shorter period of time. You will not be rewarded for your ingenuity – trust me on this one. 😀 They’ll burn on the outside before they’re ready on the inside. A little char is tasty. A lot of char is nasty. Keep it to medium friends.


Let’s build a burger! It’s like build-a-bear for foodies but way cheaper and funner.

If you’re rocking the keto lifestyle, go ahead and slap some cheese on these guys before you take them off the skillet. Havarti is good, sharp cheddar is better.

To build your burger, place some lettuce onto a plate, then top it with a little shredded cabbage and a slice of tomato to create a good solid base. Place a turkey burger on top of the tomato, then top with red onion, guacamole and a slice of jalapeno.

Alternatively, you can get really fancy and slap an egg on top.

I cannot tell a lie – we totally ate these with a fork and a knife. Dreadful, I know. But delicious – oh, so delicious. Honestly, any other way is just too darn messy. If you have a better way to bun-free burgers, share with me in the comments! Otherwise I’ll be rockin’ my knife and fork and feelin’ real fine.



Paleo Turkey Burgers (Whole30, Keto, Low Carb)

5 from 18 votes Pin Recipe You will love these easy paleo turkey burgers! Packed with veggies then pan-seared to perfection, they’re a delicious low carb recipe packed with flavor! Course: Main Course Cuisine: American, Keto, Low Carb, Paleo, Whole30 Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 6 Calories: 223kcal Author: Danielle Esposti

Recommended Equipment

  • Cast Iron Skillet
  • Food Processor
  • 2 portobello mushrooms, finely diced
  • 4 tbsp olive or avocado oil, divided, plus more for greasing your hands
  • 1 bell pepper, finely diced
  • 1/2 large sweet onion, finely diced
  • 1 lb ground dark turkey meat
  • 1 egg
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • lettuce, for serving
  • sliced tomato, for serving
  • sliced red onion, for serving
  • guacamole, for serving
  • jalapeno slices, for serving
  • Heat a cast iron skillet over medium high heat. Add two tablespoons oil and heat until shimmering. Add the mushrooms to the oil and sautee, stirring occasionally, until they’ve released their water content and are browned and crispy, about 10 minutes.
  • Add the diced bell peppers and onions to the skillet and stir to combine. Continue to sautee, stirring occasionally, until the peppers and onions are just barely soft, about 5 minutes.
  • Remove the vegetables from heat and set aside until they’re cool enough to handle (about 5 minutes).
  • In a mixing bowl, combine the sautéed vegetables with the ground turkey, egg, salt, and pepper. Mix gently with your hands until the veggies are evenly distributed through the turkey meat.
  • Place a piece of parchment paper onto a baking sheet or cutting board large enough to fit 6 burger patties.
  • Rub a bit of oil into your hands. Dive the mixture into 6 equal portions, then form into patties. Re-oil your hands as needed so that you can form the patties without the meat sticking to your hands.
  • Wipe out the cast iron skillet and place over medium heat. Add 1 tablespoon of oil and heat until it shimmers. Place three turkey burgers into the cast iron skillet, leaving space in-between. Sautee five minutes, or until a good crust forms and you meet little resistance when attempting to flip. Flip the burgers, then sautee on the remaining side for an additional 5 minutes, or until an instant read thermometer reaches at least 165*. Remove the burgers from the skillet and repeat with the remaining patties.
  • Build your burger. Place several lettuce slices onto a plate, then place the tomato and a burger on top of the lettuce. Top the burger with red onion, guacamole, and jalapeno slices. Alternatively, place the guacamole under the burger and top with a fried egg. Serve immediately. Leftover burgers keep in a tightly sealed container in the fridge for up to 5 days. Reheat by sautéing in a cast iron skillet over medium high heat in a bit of oil.

Nutrition Information

Calories: 223kcal (11%), Carbohydrates: 6g (2%), Protein: 17g (34%), Fat: 15g (23%), Saturated Fat: 3g (15%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0g, Cholesterol: 84mg (28%), Sodium: 260mg (11%), Potassium: 234mg (7%), Fiber: 2g (8%), Sugar: 3g (3%), Vitamin A: 300% (300%), Vitamin C: 65.2% (65%), Calcium: 30% (30%), Iron: 1.8% (2%) Did you make this recipe? Mention @oursaltykitchen or tag #oursaltykitchen!

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Obviously within the Paleo diet, the main omission when it comes to burgers is the bready bun. But I want to show that Paleo burgers do not have to be boring pieces of meat covered in ketchup. There are plenty of flavorful options for Paleo burgers that will make you forget the bun.

Turkey burgers are a slightly healthier option for weeknight dinners. Turkey burgers have an advantage over beef burgers in that they are a little lower in calories and fat. Ground turkey breast is the leanest option. I recommend avoiding the flavored or pre-seasoned burgers that are sometimes at the store, which can be loaded with sodium. Making your own turkey burgers right at home is easy and quick.

This recipe is a great opportunity to pile on the veggies. Spinach, tomatoes, and onions all make great accompaniments to turkey burgers. Grilled onions or mushrooms can add a delicious layer of flavor. Serve avocado on the side for creaminess, or it’s really easy to stir together an aioli to top the burger. I made a garlic aioli with a little parsley mixed in.

My favorite aspect of turkey burgers is their quick cooking time. Dinner can be ready in twenty minutes. They can be thrown on the grill or cooked on a grill pan if you are cooking indoors (like me). Serve the burgers on a bed of greens and tomatoes, or wrapped in lettuce. Perhaps add a side of sweet potato fries for a complete and healthy meal.

Grilled Turkey Burger Recipe

Grilled Turkey Burger is your favorite keto lunch.

Break out those grills! It’s finally warm enough to enjoy backyard hangouts! Pro-tip: leftover grilled meats are perfect to take with you to work the next day.

Lunch is one of those meals that can make or break a diet. Usually, people are strapped for time and just need something quick and easy. That’s why you see that long line of cars outside of fast food restaurants. You don’t have to settle for unhealthy foods just because you are short on time. You’ll be happy to learn that there are countless low carb lunch options that taste amazing and can be prepared in a matter of minutes. A Grilled Turkey Burger happens to be at the top of the list.

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Not only can this dish be put together in less than 20 minutes, but it’s bursting with delicious flavor that you can’t find on a fast food menu. Simple ingredients like chopped onion and fresh parsley come together to create the perfect blend of flavor. The golden-crusted outside combined with the irresistibly delicious center will keep you coming back for more. If you’re tired of having subpar lunches, it’s time to treat yourself to something that you deserve! You’ll be surprised at just how easy that is.

Of course, to keep this low car-friendly, you’ll want to ditch the bun. Rest assured you won’t miss it! This burger is loaded with so much scrumptious flavor that you will be 100% satisfied. It definitely tastes good enough to stand alone. It also just so happens that grilled turkey burgers are an excellent source of protein, too!

Grilled turkey burgers are a great lunchtime solution, but don’t forget about grilling season! Throw a few of these on the barbecue and see how quickly they disappear. They make a great lunch, dinner, or potluck food.

Grilled Turkey Burger Recipe

Votes: 11
Rating: 4.64
You: Rate this recipe!
Print Recipe

Macros per serving:
• 340 Calories
• 20g of Fat
• 37g of Protein
• 2.5g of Net Carbs

  • CourseDinner, Lunch


Prep Time

5 minutes

Cook Time

12 minutes


Prep Time

5 minutes

Cook Time

12 minutes

Grilled Turkey Burger Recipe

Votes: 11
Rating: 4.64
You: Rate this recipe!
Print Recipe

Macros per serving:
• 340 Calories
• 20g of Fat
• 37g of Protein
• 2.5g of Net Carbs

  • CourseDinner, Lunch


Prep Time

5 minutes

Cook Time

12 minutes


Prep Time

5 minutes

Cook Time

12 minutes



  • 1 pound ground turkey breast
  • 1/2 cup almond flour
  • 1 large egg whisked
  • 1/4 cup diced yellow onion
  • 1/4 cup fresh chopped parsley
  • 1 clove minced garlic
  • 1 tablespoon olive oil
  • salt and pepper


  1. Combine the turkey, almond flour, egg, onions, parsley, and garlic in a bowl.
  2. Season with salt and pepper and mix it all together until fully incorporated.
  3. Shape the mixture into four even-sized patties and brush both sides with olive oil.
  4. Preheat a grill to medium-high heat and grease the grates with oil.
  5. Place the patties on the grill and cover – cook for 5 to 6 minutes.
  6. Turn the patties and cook for another 5 minutes or so, covered, until cooked through.

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You’ll Love Our Dinner in Five Cookbook!

We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dinner in Five – 30 low carb lunch recipes all using just 5 ingredients and 5 net carbs or fewer!

Enjoy unconventional burgers, heavenly steaks, gourmet-style seafood, mouthwatering sauces, sides and much more every day of the month.

Turkey burger wrap recipe

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