These AIP Turkey Burgers are paleo, grain-free, Whole30 compliant and packed with hidden veggies. Throw them on the BBQ or bake them in the oven for a quick and nutritious meal.
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These AIP Turkey Burgers are a fan favourite in my family. They’re juicy, flavourful and packed with hidden veggies which amp up the nutrition. Unlike many burger recipes, they also don’t call for egg or breadcrumbs to bind the patties.
Here’s what you’ll need for these AIP Turkey Burgers:
- Ground turkey (can substitute ground chicken)
- Garlic and yellow onions
- Celery
- Carrots
- Mushrooms (cremini or button mushrooms work well)
- Fresh cilantro and basil
- Coconut aminos
- Coconut flour
AIP Turkey Burger FAQs
I can’t eat coconut, can I still make these burgers?
Feel free to omit the coconut aminos and add some extra salt and/or herbs to flavour the meat. You can sub the coconut flour with some tapioca/arrowroot starch or omit altogether. If you do so, the patties will be a bit wetter but should still hold together okay.
Can I make these burgers in the oven?
Absolutely! My preferred method of cooking these is on the BBQ but I make them year round. To make in the oven, bake at 400F on a parchment lined baking sheet for 17-20 minutes or until cooked through, flipping once halfway through. You can also pan fry these in olive oil!
What can I eat these with?
I love to eat these with my AIP Butternut Squash Biscuits or AIP Sourdough Biscuits as pictured here. For a Whole30 option, you can wrap these in lettuce! You can top your burger with sliced onions, lettuce and an AIP ketchup alternative.
I love pairing these burgers with my Mango Arugula Avocado Salad. The sweet and tart flavour of the mango and the creaminess of the avocado really complements these burgers.
If you tried these AIP Turkey Burgers I would appreciate it if you would give them a star rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
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AIP Turkey Burgers (paleo, Whole30)
- Total Time: 27 minutes
- Yield: 6 large burgers 1x
Description
These AIP Turkey Burgers are absolutely delicious. They’re paleo, Whole30, grain-free, egg-free and packed with hidden veggies. Throw them on the BBQ or bake them in the oven for a quick and nutritious meal.
Ingredients
- 1 lb (450g) ground organic turkey
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1 stalk celery, finely diced
- 1 carrot, grated
- 3–4 cremini or button mushrooms, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh basil, chopped
- 2 TBSP coconut aminos
- 1 TBSP coconut flour
- 1 TBSP olive oil
- 1.5 tsps sea salt
Instructions
- Preheat grill to medium or oven to 400 F.
- Meanwhile, prepare vegetables either by chopping by hand with a knife or using a food processor.
- In a large bowl add turkey, garlic, onion, celery, carrot, mushrooms, cilantro, basil, coconut aminos, coconut flour, olive oil and sea salt. Mix well and using hands, form into 6 patties or less, depending on how large you like your burgers.
- Grill burgers, with the lid closed, turning once for 10-12 minutes. If baking, place patties on a parchment lined baking sheet and bake for 17-20 minutes or until cooked through, flipping once halfway through.
- Serve warm with toppings like this AIP ketchup and sides of your choice
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Mains
This recipe has been a game changer in my life! I have been looking for a yummy source of protein to add to my breakfast and this is it! The recipe is quick and easy to follow. Nicole, you have made my journey on the AIP diet so smooth. I don’t know what I would have done if I did not come across your recipes.
I am on my second round of doubling this recipe! I am amazed at how far the turkey stretches with so many amazing vegetables in the mix! The texture of the burgers is perfect and we love the taste! Happy for the basil / cilantro combo here!
Agreed!!
This made a wonderful, simple and fairly quick dinner! I doubled the base recipe which I’m so glad I did, because after the very quick 20 minute bake, I’m so happy that I have meals and snacks for the rest of the week which is looking full with little time for me to cook.
Besides the great batching and ease of the recipe, even though this is a meat-based recipe, there is a LOT of vegetables in this thing! And all those veggies also really enhance the flavor of the burger. It’s also a basic, flexible recipe that you can tweak and sub in and out – we’re thinking rosemary, thyme, or sage, beef, chicken or lamb, and more. I’d be down to eat these burgs at any meal.
As other commenters are noting, these were JUICY and cooked just right at about 150 degrees F. We ate them wrapped in a butter lettuce, with cilantro, avocado, and red onion, and we both at 2 and were satisfied. Thanks for a crowd-pleasing recipe I’ll keep coming back to!
Always spot on with your flavours!! Family loved this!!
I love these burgers! Since I started AIP I make a batch of these every Monday. I add a few extra portobellos and the meaty flavor is fantastic. Thanks for making this diet delicious!
I started using this recipe a few months ago and it is has become one of my favorite meals! I went from someone who didn’t like turkey burgers at all to really looking forward to eating them prepared this way! These are both very juicy and flavorful!!
flavorful and moist!!
Great reviews from my fam. I didn’t have the carrots, coconut aminos or flour so they were admitted. I was so happy this wasn’t another dry Turkey Burger. Thank you!
These are really yummy!! I made them today in the oven, without the coconut aminos, and I subbed some tapioca flour for the coconut flour. They were super tasty, and I’m excited to eat them for lunch again tomorrow!! I really appreciate you always saying how to replace the coconut in your recipes 🙂
I’ve made these burgers twice now and they are so flavourful and delicious. I didn’t have a grill, so I seared them in a pan and then baked them in the oven. They’re now my go-to meal for a quick lunch while working from home. They reheat beautifully in a pan. The texture is wonderful and the herby flavour is so fresh and tasty. Seriously yum.
Thanks for your review Toby, so glad you’re enjoying them!
Really yummy and easy to make. I used the BBQ and they held up really well on the grill. Another great recipe!
I tried this recipe and was delightfully surprised. The burgers are so flavorful! I was worried that they might be too crumbly and not hold together well because of all of the vegetables (which I love btw) but the consistency was perfect. I don’t have a grill so I made mine in the oven and they still came out really good.
Thank you for sharing your review! So glad you enjoyed 🙂
This sounds amazing! My husband is allergic to raw celery. Are the vegetables cooked through? If not, would you recommend cooking the vegetables (or just the celery) separately and cooling before mixing in, or just leaving out the celery? Thanks!
Hi Amy, the vegetables are cut/diced so finely that they cook during the cooking process but to be safe you could always cook the celery first and then add it in!