Weight Watchers Freestyle Points*:
3
Recipe Summary
This is a meal that takes some time and work to prepare, but it makes great left overs or you could create individual freezer meals. Great for a weekend dinner (with left overs ready to go for lunch during the week) or when you allotted time for meal prepping. The best part is this is a delicious meal that is loaded with veggies. It is savory, full of flavor, and full-filling. This meal is great for company and you can feel good about healthy amounts of veggies you're serving. Adjust garlic and seasonings to taste. The sauce truly is optional. The veggies in the turkey burger keep it moist and add so much flavor that sauce is not needed, but it is good!
Ingredients
- One head of cauliflower (cleaned, broken-up, and riced in a blender or food processor)
- Two medium sized onions (diced)
- Seven cloves of garlic (pressed)
- 2 - 3 medium carrots (grated)
- 1 large zucchini (grated)
- 1 pound of extra-lean ground turkey
- 1 egg
- 1/2 cup of parmesan cheese
- 1 cup of mushrooms (cleaned and sliced)
- 5 Tbsp low carb ketchup
- 5 Tbsp worcestershire sauce
- Four TBS of extra virgin olive oil (EVOO)
- Salt/Pepper to taste
Cooking Directions
- In a large skillet (I used a cast-iron) add two TBS of EVOO, and heat pan. Once the pan is hot add onion. Once onion is clear add carrots and zucchini. Once the veggies are tender, add garlic. Cook for one additional minute and then turn off pan.
- In a large bowl, combine turkey, egg, parmesan cheese, salt/pepper, and 1/3 of cooked veggies, until evenly mixed. Make the mixture into five evenly sized burger patties and set aside on a plate.
- To the pan (which still has 2/3rds of the cooked veggies) add the riced cauliflower. Salt and pepper generously and mix with veggies. Continue to cook until the rice is tender and has started to get brown. Place mixture in a serving bowl.
- To the same pan (now empty) add one TBS of EVOO. Heat and scrap pan to get little bits of left over veggies in the oil (this adds more flavor). Once the pan is hot, add the patties. Cook on the first side about three minutes or until you have a nice sear on the meat (about 3 mins). Flip the burger patties and continue to cook until cooked through (minimum internal temp of 165 F). About 8-10 minutes total. Remove the patties from the pan.
- Add last TBS of EVOO to the pan and add mushrooms. Continue to sautee until tender.
- In a small bowl, mix the ketchup and worcestershire sauce. Place mushrooms on the burgers and serve with the sauce. Serve with side of "fried" rice.
- Enjoy!
Serving Size / Serves
5 servings
Recipe Category: