Asian Turkey Burgers with Garlic Zucchini Noodles is a clean, nutritious, paleo, low-carb dinner recipe
Add everything but the turkey to a mixing bowl and whisk well to combine. Add the ground turkey and stir well using a fork or your hands, until everything is uniformly distributed. The meat will appear goopy...this is normal.
Heat 2 to 3 tablespoons of coconut oil in a cast iron skillet over medium-high heat.
Divide the burger meat into quarters or thirds (depending on the burger size you’d like) and place on the hot skillet. Note that the meat will not form perfect patties that stick together, as the meat mixture is very wet. Don’t worry - it will hold together while you’re cooking it...simply drop big balls of the mixture on the skillet and you’re good to go.
Cook 5 to 8 minutes, until golden-brown and crispy. Carefully flip burgers to the other side, then cover the skillet and reduce heat to medium. Cook another 5 to 8 minutes, or until burgers are cooked through.
Heat the ghee and coconut oil in a large skillet over medium heat. Add the zucchini noodles and use tongs to toss the noodles until they are well-coated in oil. Add the remaining ingredients for the zoodles and stir/toss well. Allow zucchini noodles to cook untouched until much of the liquid has leached out and sauce thickens, about 5 to 8 minutes. Stir well and continue cooking to desired done-ness.
Serve burgers over zoodles and enjoy!