Makes 2 Servings
Macros: 433 Cal, Fat 22g, Carbs 29g, Fibre 2g, Protein 29g
227 grams Extra Lean Ground Turkey
3/4 tsp Dijon Mustard
1/2 tsp Garlic Powder
2 2/3 tbsps Parsley (chopped, divided)
1 tbsp Red Onion (chopped)
Sea Salt & Black Pepper (to taste)
1 1/2 tsps Avocado Oil
1 tbsp Mayonnaise
1/2 tsp Lemon Juice (plus zest from 1/2 lemon)
1/4 cup Arugula
113 grams White Hamburger Slider Buns
In a large bowl, combine the turkey, dijon mustard, garlic powder, 3/4 of the parsley, red onion, egg, and salt and pepper and mix well to combine. Form into patties and set aside.
Heat a cast-iron skillet over medium heat and add the oil. Working in batches if needed, add the burgers and cook for five minutes per side or until cooked through.
In a small bowl, stir together the mayonnaise, remaining parsley, lemon juice, and zest, and season with salt and pepper.
Divide the arugula on the bottom of the burger buns and top with the turkey burger and aioli. Add the other bun on top. Enjoy!
Leftovers: Refrigerate the turkey patties in an airtight container for up to three days. Freeze leftover patties in between layers of parchment paper and in a zipper-lock bag for up to two months.
Serving Size: One serving equals approximately two patties and buns.
Gluten-Free: Use gluten-free slider buns.
Additional Toppings: Top with cheese or sliced avocado.
Buns: One bun is equal to 28 grams (1 ounce).