Go Back
+ servings
Print Recipe

Smoky Spinach-Avocado Turkey Burgers (Low FODMAP)

You can make these turkey burgers in the oven, which is one reason why they are so easy. They are adapted from my friend Alyssa Gagarin of Meal Prep Chef, and are a client favorite over there. By loading them up with spinach and avocado, these burger patties are packing some serious nutrient density and are an excellent source of antioxidants, fiber, protein, omega-3 fatty acids, and vitamin A. The best part is that they remain moist and juicy, thanks to the creamy avocado! Since it’s divided between 8 patties, the avocado still remains low FODMAP if you stick to a single serving. To make this AIP omit the spices, mayo and egg, and use 2 tablespoons arrowroot starch instead of the almond flour. These are Whole30 friendly if served “naked” on a lettuce wrap. To make a smoky herbed mayo for serving, just combine ¼ cup mayo with ¼ teaspoon smoked paprika and 2 tablespoons chopped cilantro. These are my preferred GF buns!

Prep Time 10 minutes
Cook Time 25 minutes
Servings 8
Author Phoebe Lapine

Ingredients

  • 1 avocado divided
  • 1 lb ground turkey
  • 1 large egg
  • ½ cup almond flour
  • 1/4 cup chopped cilantro leaves
  • 1 tbsp olive oil plus more for greasing
  • 1/2 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon sea salt
  • One 10 ounce package frozen chopped spinach thawed

Instructions

  1. Preheat the oven to 425 degrees F.
  2. In a large bowl, coarsely mash half the avocado. Add the turkey, egg, almond flour, cilantro, olive oil, smoked paprika, chili powder and salt together until just fully combined.
  3. Gather the thawed spinach in a dish towel an squeeze out all the moisture. Add the bowl with the turkey mixture. With clean hands, mix the ingredients until the turkey is nicely distributed but not overly worked.
  4. Form the turkey mixture into 8 small burgers – an ice cream scoop or wet hands helps – and arrange on a parchment-lined baking sheet evenly spaced. Pat the balls and form into patties on the sheet. The mixture will be quite wet, but it will hold together in the oven!
  5. Drizzle the burgers lightly with olive oil or give them a spritz of cooking spray. Transfer to the oven until cooked through, about 15 minutes. Flip the burgers and cook for another 5-10 minutes on the second side until lightly browned.
  6. Serve the burgers on toasted buns or “naked” as lettuce wraps with a dollop of smoky herbed mayo (see note), one thin slice of the remaining avocado half, and a few arugula leaves.