Turkey Burger Lettuce Wraps
These turkey burger lettuce wraps are juicy, flavorful, and ready in just 22 minutes. A delicious low-carb dinner the whole family will love, packed with lean protein.
Equipment
- Large non-stick or cast iron skillet
- Large mixing bowl set
- Measuring spoons
- Sharp knife
- Cutting board
- Flexible fish spatula
- Small bowl
- Serving plate or platter
- Salad spinner
Ingredients
- 1 lb ground turkey - 450g, 93% lean is ideal
- 2 cloves garlic - minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
For the Lettuce Wraps
- 1 large head butter lettuce - Bibb or Boston lettuce, leaves separated
- 1 medium tomato - sliced
- 1/2 red onion - thinly sliced
- 1 avocado - sliced
- dill pickle slices - to taste
- 2 oz sharp cheddar cheese - 55g, sliced or shredded, optional
For the Burger Sauce
- 3 tablespoons avocado oil mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon yellow mustard
- 1 teaspoon dill pickle juice
- 1/2 teaspoon garlic powder
Instructions
- Combine the mayonnaise, ketchup, yellow mustard, dill pickle juice, and garlic powder in a small bowl. Stir until smooth, taste, and adjust seasoning. Cover and refrigerate while you prepare the patties.
- Add the ground turkey to a large mixing bowl with minced garlic, Worcestershire sauce, onion powder, smoked paprika, cumin, salt, and black pepper. Mix gently with clean hands or a fork until just combined. Divide into 4 equal portions and shape into 1/2-inch thick patties, pressing a slight indent into the center of each.
- Heat 1 tablespoon of olive oil in a large cast iron skillet or non-stick pan over medium-high heat until shimmering. Carefully place the patties in the pan and cook for 5-6 minutes on the first side without moving. Flip and cook for another 4-5 minutes. If adding cheese, place a slice on each patty during the last 1-2 minutes and cover the pan to melt. Ensure internal temperature reaches 165°F (74°C). Let rest for 2-3 minutes.
- Gently separate the butter lettuce leaves, choosing the largest cup-shaped ones. Wash and dry the leaves completely. Slice the tomato, avocado, and red onion and arrange on a plate.
- Lay two butter lettuce leaves on a plate or cutting board, stacking them together. Spread about 1 tablespoon of the burger sauce inside the lettuce cup. Place one turkey patty inside, then top with tomato slices, avocado slices, red onion, and dill pickle rounds. Fold the edges of the lettuce up around the patty and serve immediately.
Notes
- Don't skip the Worcestershire sauce - it adds deep umami flavor and helps keep the turkey moist.
- Use 93% lean ground turkey, not 99% extra-lean, to ensure juicy patties.
- Mix gently and handle the meat minimally to avoid dense, tough patties.
- Press a small indent in the center of each patty to prevent puffing during cooking.
- Always let the patties rest for 2-3 minutes after cooking so the juices redistribute.
- Use a double layer of lettuce leaves for a sturdier wrap that holds up to the fillings.
- Pat or spin the lettuce leaves completely dry to prevent soggy wraps.
- Cooked turkey patties can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months. Assemble wraps fresh.
- The burger sauce keeps in a sealed container in the refrigerator for up to 5 days.
- To reheat patties, warm in a covered skillet over medium heat with a splash of water for 2-3 minutes per side, or microwave with a damp paper towel on top.
Nutrition
Serving: 1wrapCalories: 280kcalCarbohydrates: 8gProtein: 28gFat: 14gSaturated Fat: 3gCholesterol: 90mgSodium: 520mgPotassium: 520mgFiber: 3gSugar: 3gVitamin A: 35IUVitamin C: 18mgCalcium: 5mgIron: 12mg
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