This loaded low-carb turkey burger is SO, so good and full of flavor, not to mention it is super friendly for a ketogenic diet. The best part? It is also completely filling and packed with lean meat, good fiber, and high protein. My favorite part about making this dish was realizing how easy it is to replicate, no matter your skill-level in cooking, and easy to customize, too. There's no reason to take-out burgers on the regular when you can concoct this in your own home with very little mess!
The reason this whole burger is keto-friendly is because the recipe swaps out burger buns for portobello mushroom caps. Mushrooms already have a great meaty texture to them, so they pair perfectly with the burger patty. I kept the turkey burger open-faced since it's already quite filling, but add a portobello mushroom cap on top to give yourself a true burger feel. For the mushrooms, all you have to do is drizzle the caps with olive oil and salt and bake them off in the oven for 20-25 minutes and you're ready to go!
The burger patties have 5 simple ingredients that go a VERY long way: minced turkey meat, finely diced red onion, dill, garlic powder, and salt. You can swap the turkey for any meat you'd like, but I did make this for a crowd and they were surprised at how flavorful the turkey was with just a few ingredients.
Once that's all done, the loading begins! I decided to top the burgers with avocado and a fried egg (I don't know what it is about burgers and eggs together but that combo just does it for me). I topped it all off with a homemade spicy aioli, utilizing David Chang's absolutely epic chili crunch. The aioli brought the whole meal together bringing it a nice Asian twist to the meal.