Turkey Burger Lettuce Wraps

Wholesome Cove

Juicy ground turkey patties seasoned with Worcestershire sauce and grated onion get seared in a hot skillet, then wrapped in crisp lettuce leaves with fresh toppings for a satisfying low-carb dinner ready in 20 minutes.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine American

Servings wraps

Calories 290 kcal

Equipment

Large cast iron skillet - or heavy nonstick pan for a good sear
Large mixing bowl - for combining the turkey and seasonings
Box grater - for grating the onion
Instant-read meat thermometer - to confirm the patties reach 165°F (74°C)
Fish spatula - or sturdy turner for flipping without breaking the patties
Sharp chef's knife - for slicing toppings
Cutting board - for prepping vegetables

Ingredients

For the Turkey Patties

1 lb ground turkey - 450g, 93% lean works best for juicy results
1 tablespoon Worcestershire sauce - for moisture and savory depth
2 tablespoons grated yellow onion - with its juices
2 cloves garlic - minced, or use garlic powder
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/2 teaspoon black pepper - freshly ground
1 tablespoon avocado oil - for the skillet

For Assembling the Wraps

1 large head butter, green leaf, or iceberg lettuce - leaves separated and kept whole
1 large tomato - sliced
1/2 red onion - thinly sliced
1 ripe avocado - sliced
4 slices cheese - cheddar, Swiss, or provolone, optional
condiments of choice - such as ketchup, mustard, or a spicy mayo

Instructions

Separate lettuce leaves carefully, keeping them whole. Rinse and pat dry. Slice tomato, thinly slice red onion, and slice avocado just before serving. Set all toppings on a platter.
Using the large holes of a box grater, grate about 2 tablespoons of yellow onion, catching the juices along with the pulp. Add both pulp and juice to your mixing bowl.
Add ground turkey, Worcestershire sauce, grated onion, minced garlic, Dijon mustard, mayonnaise, smoked paprika, salt, and black pepper to the bowl. Mix gently with your hands just until seasonings are evenly spread. Stop as soon as it comes together.
Divide mixture into 4 equal portions. Shape each into a patty about 1/2 inch (1.25 cm) thick and slightly wider than your lettuce leaves. Press a shallow dimple into the center of each patty with your thumb.
Place cast iron skillet over medium heat and add avocado oil. Let pan heat for 2 to 3 minutes until the oil shimmers.
Lay patties in the hot skillet, leaving space between them. Cook undisturbed for about 5 minutes on the first side until a browned crust forms. Flip once with a fish spatula and cook another 4 to 5 minutes on the second side. Check center with an instant-read thermometer and pull at 165°F (74°C).
If using cheese, lay a slice on each patty during the last 2 minutes of cooking. Cover skillet loosely with a lid so residual heat melts the cheese fully.
Move cooked patties to a plate and let them rest for 2 to 3 minutes. Resting lets juices settle back into the meat instead of running out when you bite in.
Lay one lettuce leaf flat, or stack two for extra sturdiness, and set a patty in the center. Top with tomato, red onion, avocado, and condiments of choice. Fold a second lettuce leaf over the top, or wrap the sides up around the patty, and serve right away.

Notes

Skip the extra-lean turkey. Choose 93% lean so there is enough fat to keep patties tender. 99% lean turkey comes out dry and crumbly.
Grate the onion, do not chop it. The juice released by grating soaks into the meat, while chopped pieces just sit in it.
Do not overmix. Handle the meat only until the seasonings disappear into it. Overworked turkey turns rubbery once cooked.
Use the dimple. Pressing a divot in the center keeps the patty flat, since turkey tends to dome up in the middle as it cooks.
Let the crust form. Resist flipping early. The patty releases from the pan on its own once the crust has set, usually around the 5-minute mark.
Always use two lettuce leaves. Two leaves give you a wider, sturdier wrap and prevent tearing.
Rest before serving. Even a couple of minutes off the heat helps the patty hold its juices.
Dry the lettuce well. Wet leaves make the whole wrap slippery and hard to hold together.
Storage: Store cooked, cooled patties in an airtight container in the fridge for up to 3 days. Keep lettuce and toppings separate so lettuce stays crisp. Freeze cooked patties, well wrapped, for up to 3 months.
Reheating: Warm patties in a skillet over medium-low heat, or microwave at 50% power so they do not dry out. Always wrap the patty in fresh lettuce right before eating.

Nutrition

Serving: 1WrapCalories: 290kcalCarbohydrates: 8gProtein: 24gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 620mgPotassium: 520mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 10mg

Keyword easy weeknight dinner, healthy turkey wraps, juicy turkey patties, low carb turkey burger, turkey burger lettuce wraps

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