These bunless burgers are simple, juicy, and perfect for a busy weeknight dinner! They’re AIP, Paleo, Top 8 & Whole30.
Burgers are a staple in my household. Not only because they’re delicious, but also because they’re a super quick and easy weeknight dinner. While I used turkey, the ingredients in this recipe can be applied to any type of ground meat (beef, bison, chicken, Beyond, etc). Serve with a side of sweet potato wedges, lettuce, red onion, and sliced avocado to complete the meal.
Ingredients
- Ground turkey or meat of choice
- Shallot, chopped
- Dried parsley
- Garlic powder
- Salt
- Olive oil
See recipe card for quantities.
Instructions
- Combine turkey, shallot, parsley, garlic powder, and salt in a mixing bowl.
- Divide the meat into 4 patties.
- Heat olive oil in a saute pan over medium-high heat (on the high side.)
- Add turkey patties and cover with a lid. Cook for 6-8 minutes.
- Once temperature reaches between 150-155F flip and cook for an additional 1-2 minutes. Turkey patties are done once they reach 165F.
Hint: The only surefire way to not overcook the burger patties is to use a meat thermometer. Turkey meat is done once it reaches 165F.
Substitutions
Not into turkey meat? Try one of these instead:
- Beef
- Bison
- Elk
Storage
I like to make more patties than needed so that I have a prepped meal for the following evening. I wait to cook these patties until the night I’m actually going to eat them to avoid any drying out of the meat. For my household, that total is 4 (2 for tonight, 2 for tomorrow night.) Store the two extra patties for tomorrow in the fridge.
You can even prep 2 lbs worth and freeze the 4 extra patties so that you have 2 weeknight dinners figured out for the following week!
Recipe
Bunless Burgers
Ingredients
- 1 lb ground turkey
- 1 tbsp shallot
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 2 teaspoon olive oil
Instructions
- Combine turkey, shallot, parsley, garlic powder, and salt in a mixing bowl.
- Divide the meat into 4 patties.
- Heat olive oil in a saute pan over medium-high heat (on the high side.)
- Add turkey patties and cover with a lid. Cook for 6-8 minutes.
- Once temperature reaches between 150-155F flip and cook for an additional 1-2 minutes. Turkey patties are done once they reach 165F.
Notes
- Cover the burgers with a lid and don’t touch them for 6-8 minutes. Ideally, they will be mostly cooked by the time you flip them over. I flip them when they’re 10-15 °F from finished (for turkey this would be between 150-155 °F.)
- The only surefire way to not overcook the burger patties is to use a meat thermometer. Turkey meat is done once it reaches 165 °F.
- I like to make more patties than needed so that I have a prepped meal for the following evening. I wait to cook these patties until the night I’m actually going to eat them to avoid any drying out of the meat. For my household, that total is 4 (2 for tonight, 2 for tomorrow night.) Store the two extra patties for tomorrow in the fridge. You can even prep 2 lbs worth and freeze the 4 extra patties so that you have 2 weeknight dinners figured out for the following week!
