Turkey Protein Burger

By Jill Silverman Hough
With crunchy iceberg lettuce as the “bun” around a turkey patty—plus tomato, onion, avocado, cheese, and ranch sauce—this burger is low on carbs but high in flavor.
  • Course: Lunch


  • Avocado
  • Garlic Powder
  • ground black pepper
  • ground turkey
  • iceberg lettuce
  • jack cheese
  • Mayonnaise
  • olive oil
  • onion powder
  • ranch dressing
  • Red onion
  • Salt
  • sour cream
  • soy sauce
  • tomato
  • Worcestershire sauce


  1. Combine the ranch dressing, mayonnaise, and sour cream in a small bowl
  2. Slice a 4-inch-wide “lobe” off the top of one head of lettuce (this will be one half of a lettuce “bun”). Slice 3 more lobes off the sides of the head. Repeat with the second head of lettuce
  3. Gently combine the turkey, Worcestershire, soy sauce, garlic powder, onion powder, salt, and pepper in a large bowl. Shape the mixture into four patties about 3/4-inch thick.
  4. In a large nonstick skillet over medium heat, heat the oil. (Alternately, heat a grill pan over medium heat and use a paper towel dipped in the oil to lightly oil the grate.) Cook the patties until cooked through, about 4 minutes per side. During the last minute of cooking time, top each patty with a slice of cheese and cover the pan to help melt the cheese.
  5. Place half of the lettuce “buns” on plates or a platter, cut side up. Top with the onion, patties, tomato, avocado, ranch sauce, and remaining “buns,” cut side down, and serve.