This is from a recipe from my aunt. I believe she got her recipe from Primal Cuisine but haven’t read the book so I don’t know for sure. I have modified it to be more fatty so you don’t need to eat as much to get full. I also use saturate fats instead of monounsaturated fats which are more heat stable. Your probably could grill these burgers but it would be wise to bake them until solid first so they don’t fall apart on the grill. I also used red palm oil as a base rather than all coconut oil in both the burgers and frying since red palm oil adds a nice flavor to the burger. It accents the flavor.
- Food processor
- Cutting board
- large mixing bowl
- frying pan
- splatter guards (not necessary but makes for an easier clean up.
- Coconut Oil for frying
- 2 lbs of ground turkey meat (go for higher fat if available)
- 1 egg
- 1 yellow onion
- 1-2 tbsp fresh rosemary
- 2 tbsp red palm oil
- 1 tsp garlic powder
- 1 tbsp smoked paprika
- 1/4-1/2 tsp of black pepper
- 1/2 tsp salt
- Scramble egg and add red palm oil.
- Peel onion and cut into smaller pieces
- Process onions in food processor for 2-3 seconds until smaller chunks.
- Add onions and seasonings into egg bowl and mix.
- Add ground turkey into mixture and kneed into mix by hand. Try to get it as even as possible.
- Add coconut oil to frying pan and heat at high heat.
- When oil starts to make noises lower temperatures and add 2 tbsp of meat batter too the frying pan per burger.
- Fry each side for a 2-3 minutes each or until brown as shown in the picture below.
- Drain oil off burger and add to heating tray.
- Reheat tray when ready to eat.