Juicy Skillet Turkey Burgers

Why This Is Strictly Keto

These burgers are ground turkey, a spoonful of mayonnaise and Dijon, garlic and seasoning — nothing else. There are no breadcrumbs or fillers in the patty and no bun; the burger is served on a plate or wrapped in crisp lettuce, so each patty has about 1g of carbs.

Ingredients

• 1 lb 93% lean ground turkey
• 1 tablespoon mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 3 garlic cloves, minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• To serve: iceberg or butter lettuce, sliced tomato, red onion, dill pickles, cheddar slices

Instructions

1. Mix the patties: In a bowl, combine the turkey, mayonnaise, Dijon, Worcestershire, garlic, salt and pepper. Mix gently with your hands, divide into 4 portions and shape into large patties, flattening them slightly so they cook evenly.

2. Sear: Heat the olive oil in a large skillet over medium heat. Cook the patties about 5 minutes per side, until golden brown and cooked through (165°F / 74°C internal temperature).

3. Serve: Serve on a plate with lettuce, tomato, onion and pickles, or wrap each patty in a lettuce leaf.

Nutritional Info (per patty, approximate)

Tips

• Choose 93% lean ground turkey — it stays juicy without turning greasy.
• Turkey must be cooked through, so check with an instant-read thermometer for 165°F.
• Don’t overmix; working the meat too much makes the patties tough.
• If the mixture is too soft to shape, add one egg for binding or chill it for 15 minutes first.
• Cooked patties keep 3–4 days in the fridge and freeze well for up to 3 months with parchment between them.