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Asian Turkey Burgers Garlic Zucchini Noodles - a flavorful, healthy, clean paleo whole30 dinner recipe
Asian Turkey Burgers with Garlic Zucchini Noodles
Prep Time
10 mins
Cook Time
25 mins
 

Asian Turkey Burgers with Garlic Zucchini Noodles is a clean, nutritious, paleo, low-carb dinner recipe

Course: Main Course
Cuisine: American, Asian, Fusion
Keyword: gluten free, keto, low-carb, paleo, turkey burgers, whole30
Servings: 3 or 4 people
Author: Julia
Ingredients
Asian Turkey Burgers:
  • 1 lb ground turkey
  • 1 large egg
  • 1/4 cup tapioca flour
  • 2 tsp sesame oil optional
  • 2 Tbsp coconut aminos or liquid aminos or soy sauce
  • 1 Tbsp fresh ginger peeled and grated
  • 2 cloves garlic minced
  • 2 green onions finely chopped
  • 2 tsp sriracha or more to taste
  • 1/2 tsp sea salt
Zucchini Noodles:
  • 4 medium zucchini spirallized
  • 3 Tbsp ghee or butter
  • 1 Tbsp coconut oil
  • 3 cloves garlic minced
  • 3 Tbsp coconut aminos or liquid aminos or soy sauce
  • 1.5 Tbsp sriracha
  • 2 green onions chopped
  • 2 tsp sesame seeds for sprinkling
  • pinch sea salt to taste
Instructions
Make the Turkey Burgers:
  1. 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.

  2. Heat 2 to 3 tablespoons of coconut oil in a cast iron skillet over medium-high heat.

  3. 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.

  4. 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.

Make Zucchini Noodles:
  1. 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.

  2. Serve burgers over zoodles and enjoy!