companion blog to the e-book the 24/7 Low Carb Diner

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Sunday, June 19, 2016

Lemon Dilly Turkey Burgers

I love lemon. Not so much turkey. To me, it needs a little help. Like lots of flavor infused into the meat. For summer, lemon and dill to the rescue!  These are the perfect light and tasty summery burgers. Fresh herbs, citrus, spinach and goat cheese. Totally forget they are turkey. Delightful flavor! I started out to go with a Greek burger theme. That's what I was thinking when I bought the goat cheese. But then, I started thinking lemon. And more lemon.
These little patties taste wonderful and they are pretty too.  A dollop of mayo in the meat mix keeps the lower fat turkey nice and moist. It is also an excellent carrier for the lemon oil. You have your choice here. I used my Simply Organic Lemon Oil Flavoring. (You might choose to add a drop or two of lemon essential oil, if you are one who opts to use therapeutic grade oils with foods which contain fat.) If you can't find my brand at the health food store, go for the Frontier brand. You can order it in my Amazon Store and help us out a bit.The lemon flavor makes the dish. I often don't have fresh lemons, so I keep lemon flavoring handy. Concentrated flavor with so many uses!

I used fresh dill and basil from my herb pots. You can use dried if you like. The goat cheese is super creamy, making a nice contrast of texture. You could sub feta if you prefer. One word of warning. Don't try to shape these patties by hand. The mixture is a bit wet. Just use a spoon to mound the meat mixture on the skillet. The secret is to have a nice hot skillet and to not try to flip the patties over too soon. They will be a little crumbly, so use caution or you will have a scramble. A contact grill that cooks from both sides would be an excellent option too. I just used my non stick skillet.

Lemon Dilly Turkey Burgers

1 lb ground lean turkey
4 oz goat cheese crumbles with basil and sun dried tomatoes
1/2 cup diced fresh spinach leaves
1/4 cup diced red bell pepper
3 sprigs fresh dill weed or 1/4 tsp dried
4 basil leaves or 1/4 tsp dried
1 tsp lemon pepper
1/2 tsp garlic powder
1/2 tsp salt
1 tbsp mayonnaise
1/2 tsp lemon flavoring (or 2 drops oil)
1 tbsp refined coconut oil

In a medium bowl, combine turkey, goat cheese, spinach leaves, red bell pepper, dill, basil, garlic powder and lemon pepper. In a very small bowl, combine mayonnaise and lemon flavoring. Stir into meat mixture. Divide the mixture into 8 mounds.  Heat coconut oil in a nonstick skillet until hot. Use a scoop to  mound the meat mixture  on the surface of the skillet, pressing the patties into shape. Let brown for 4 minutes before carefully flipping. Cook the other side and additional 4 to 5 minutes or until cooked through.  Temperature should register 160 degrees.

Serves 4:  317 calories  2 net g carb (3)

This month, I am working on ground meat recipes for the Diner News. This one will be in there, but I have lots more coming too. Beef and chicken, pork and turkey. Having been out of town, I am running behind a bit. The hubby will be getting some good experiments the next couple of weeks. Hope they all work out. He had his all you can eat ribs for Father's Day today, so he should be ready for about anything! Or he may not eat again until mid week!

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