Scooped Turkey Burger

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Scooped Turkey Burger

Chef Spike Mendelsohn of Washington, DC’s Good Stuff Eatery shares this innovative burger recipe. He uses turkey meat, a leaner alternative, and literally scoops out the carbohydrates by removing the center of the bun. His healthy garden mayo makes for a burger that’s still bursting with flavor. For another low-calorie burger option, try Bill's OZ-ified Chia Burger.


  • 5 tbsp olive oil
  • 1 cup celery, diced
  • 1 cup scallions, diced
  • 2 green apples, cored and diced
  • 2 lbs green apples, cored and diced
  • 1/4 cup grated lemon zest
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • Multigrain buns, sliced
  • 1 Multigrain buns, sliced


Pour 2 tbsp of olive oil in a skillet over medium heat. Add the celery, scallions and apples. Cook, stirring occasionally, for 15-20 minutes. Remove from heat. Add the turkey, lemon zest, sea salt and pepper. Stir until well combined.

To make the patties, roll 6 turkey balls, about 4 oz each, and form each into a patty. Arrange on a tray, cover and refrigerate.

Heat a large skillet over medium-high heat and add the remaining olive oil to cover the entire bottom. After 2 minutes, reduce the heat to medium and place the patties into the skillet. Season with salt and pepper and cook for 4 minutes. Flip and cook on the other side for 1 minute.


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