Nickel Allergy Friendly Paleo Turkey Burger Lettuce Cups
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Learn more →Ingredients
4 servings
For the patties
- 1 lb ground turkey
- 2 tbsp coconut aminos
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp avocado oil
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp honey
- ¼ tsp red pepper flakes (optional)
For serving
- 1 head butter lettuce, leaves separated
- 1 avocado, thinly sliced
- 1 cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
Instructions
- 1
In a large mixing bowl, combine the ground turkey, 2 tbsp coconut aminos, smoked paprika, garlic powder, onion powder, salt, black pepper, and parsley. Mix with your hands until just combined — do not overwork the meat. Divide into 8 equal portions and press each into a flat patty about 1/2 inch thick.
- 2
In a small bowl, whisk together the 3 tbsp coconut aminos, Dijon mustard, apple cider vinegar, honey, and red pepper flakes, if using, until smooth. Set aside.
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