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Turkey Protein Burger

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.


Recipe Details

  • Yield: 4 Servings
  • Course:
  1. Combine the ranch dressing, mayonnaise, and sour cream in a small bowl; add salt and pepper to taste and set aside.
  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; set the lettuce “buns” aside (save the remaining lettuce for another use).
  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.

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