American
Turkey Burger Stacks
Turkey patties are cooked in a skillet and stacked with lettuce, tomato, and onion, with no bun. Mustard and onion do the seasoning, and the patties need a thermometer because turkey browns before it is done.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Skipping the bun is what holds the carbohydrates under 12 grams.
- A 6-ounce patty is large enough to be the whole meal with only salad vegetables.
- Mustard adds flavor without a sugary sauce or an extra topping.
- The 165°F target is nonnegotiable for ground turkey.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Mix the turkey with salt, pepper, garlic powder, and onion powder, then form 4 patties about 3/4 inch thick and press a small dent in the center of each.
- 2
Heat the olive oil in a skillet over medium heat.
- 3
Cook the patties 5 to 6 minutes on the first side until browned.
- 4
Flip and cook until the center of each patty reaches 165°F, about 4 to 6 minutes more.
- 5
Rest the patties 3 minutes so the juices settle.
- 6
Stack each patty with mustard, lettuce, tomato, and onion and serve without a bun.
Pro tips
- A dent in the center keeps the patty from balling up as it shrinks.
- Turkey can look done on the outside while the middle is still under 165°F, so use a thermometer.
- Slice the tomato thin so the stack does not slide apart.
Easy substitutions
- Ground turkey
- Ground chicken
- Romaine lettuce
- Iceberg lettuce
- Yellow mustard
- Dijon mustard
Storage and reheating
Storage
Refrigerate patties and vegetables separately for up to 3 days.
Reheating
Warm patties in a covered skillet over medium-low heat until the center returns to 165°F, then rebuild the stack with cold lettuce and tomato.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 350
- Protein
- 35 g
- Carbs
- 8 g
- Fat
- 18 g
- Fiber
- 2 g
Moderate · Stovetop · Lower-Carb, Gluten-Free, Dairy-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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