Rosemary Turkey Burger

June 25, 2015


This is a great substitute for a traditional hamburger.  Turkey is full of zinc, iron, vitamin B, and of course is much lower in calories, carbs, sugars than ground beef.  We usually make these burgers inside because it’s so convenient, but they’d also be great bbq’ed for a party!



  • ¼ small red onion, minced (about 2 tablespoons)
  • ½ tablespoon olive oil
  • 1 garlic clove, minced
  • ½ pound ground turkey meat (85% lean)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 1 teaspoon fresh parsley, minced
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon fresh sage, minced
  • 1 teaspoon fresh thyme, chopped


  • 2 oz raw goat cheddar
  • 2 slices white onion
  • 1 tablespoon ketchup
  • 1 tablespoon whole grain dijon mustard
  • romaine lettuce
  • tomato
  • 4 slices sprouted whole grain bread, cut into circles and toasted


Heat a large pan with a touch of oil over a medium high heat.  Cook the red onion and garlic until aromatic and put in a large mixing bowl. Let the onion and garlic mixture cool. Once cooled, add the turkey meat, olive oil, salt, pepper, parsley, sage, rosemary, and thyme to the onion and garlic and form into patties.

Heat the same large pan over a medium high heat with a bit more olive oil, and cook the turkey patties with a lid on the pan (to prevent splattering and to keep the burgers moist) for 5 minutes. After 5 minutes, flip the patties and add about 1 ounce of the cheese.  Cook until the internal temperature is 165 degrees.

To assemble your burger, simply toast the bread (we cut ours with a biscuit cutter beforehand), add the toppings, and serve.


Serves 2


Nutrition Information:

450 Calories per serving

30 grams of carbs (10% daily intake)

6 grams of sugar

34 grams of protein

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